Description
This easy corn tortillas recipe uses simple ingredients to create traditional homemade tortillas with masa harina. In just 40 minutes, you can mix, knead, and cook soft, pliable tortillas perfect for tacos, quesadillas, or any Mexican-inspired dish. The recipe requires no fancy equipment beyond a skillet and optionally a tortilla press, making it accessible and straightforward. These corn tortillas are fresh, flavorful, and a great base for countless meals.
Ingredients
Scale
For the Dough
- 1 cup (115g) masa harina
- 1/4 to 1/2 teaspoon fine sea salt (optional)
- 1 cup (237ml) warm water
Instructions
- Mix Masa Harina and Salt: In a medium bowl, whisk together the masa harina and salt until well blended.
- Hydrate Dough: Gradually pour in the warm water while mixing with your hands or a spoon. Add water slowly until the dough is moist and starts to hold together. Adjust by adding more water a teaspoon at a time if dry, or more masa harina if sticky.
- Knead Dough: Knead the dough for several minutes until it is smooth, pliable, and no dry spots remain. The dough should feel like moist playdough and not stick to your fingers.
- Divide and Roll: Divide the dough into 8 equal pieces and roll each into a ball. Cover the balls with a damp towel to prevent drying out while working.
- Prepare Skillet: Heat a wide, heavy-bottomed skillet over medium-high heat. Adjust heat to avoid burning or uneven cooking during the tortilla process.
- Press Tortillas: Cut two pieces of parchment paper or plastic freezer bag to fit your tortilla press. Place a dough ball between the sheets and press into a thin disk about 1/16-inch thick. Alternatively, use a baking dish to flatten if no press is available.
- Cook Tortillas: Carefully peel the tortilla off the paper or plastic and place it in the hot skillet. Cook for 10 seconds, flip and cook about 1 minute, then flip again for 30-60 seconds more until the tortilla slightly puffs and is fully cooked. Spray with water if tortillas appear dry or crack.
- Repeat and Keep Warm: While cooking each tortilla, press the next one. Transfer finished tortillas to a warmer or wrap in a clean dishtowel to keep warm until serving.
Notes
- Use warm water to better hydrate the masa harina and achieve pliable dough.
- If dough is too sticky, add more masa harina in small amounts; if too dry, add water gradually.
- If you don’t have a tortilla press, a heavy baking dish or skillet can be used to flatten the dough balls.
- Keep cooked tortillas covered with a towel to retain moisture and softness.
- Adjust skillet heat as needed to prevent burning and ensure even cooking.
