Homemade Corn Tortilla
Packaged corn tortillas can be found in most grocery stores, but homemade ones are far superior in taste and texture. On top of that, you avoid the added phosphates from packaged ones.
Cook time: 30min
1 cup masa harina (plus a small bowl of masa for dusting)
½ cup and 2 tablespoons water
¼ teaspoon salt
- 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 8 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 8 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 until stiff and slightly browned.
- Cover finished tortillas with a foil tent to keep them warm.