Homemade Corn Tortilla
These soft and flavorful homemade corn tortillas are made with simple ingredients for fresh taste and tender texture. Making them from scratch is an easy way to enjoy tortillas without any additives and preservatives that are sometimes found in packaged versions from the store.
Makes
Serving size
Ingredients
1 cup masa harina (plus 1–2 tablespoons additional for dusting)
½ cup water, plus up to 2 tablespoons additional water as needed
¼ teaspoon salt
SPECIAL EQUIPMENT: Tortilla press (If you do not have a tortilla press, you can use the bottom of a large heavy pot, such as a cast iron pot, wrapped with a plastic wrap to press your dough.)
Instructions
- Place masa and the ½ cup of water in a medium mixing bowl.
- Mix well, adding 2 tablespoons of additional water as needed until the dough forms. Dough should be a little dry but holds together.
- Divide the dough and roll into 10 equal little balls.
- Dip the ball of dough in the extra bowl of masa, coating it lightly.
- Place each ball into the tortilla maker a half inch from the center towards the base. Cover the top plate with plastic wrap.
- Push down the upper cover, all the way, with the palm of your hand and then continue with the lever.
- Use a thin steel spatula to gently lift the freshly pressed tortilla.
- Repeat this process until all 10 tortillas are made, lining them up individually on a cutting board or counter.
- Heat a large skillet, cast iron if possible. Gently remove one tortilla at a time and cook in the ungreased skillet for about 2 to 4 minutes on each side, or until lightly browned and cooked through.
- Cover finished tortillas with a foil tent to keep them warm.
Cooking Tip
Masa harina is a type of corn flour that is used to make dough for various dishes like tortillas, tamales and pupusas! You can find it at an international grocery store.
Recipe contributed by FamilyCook Productions
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