Homemade Corn Tortillas
Serves 4 to 6
Learn how to make corn tortillas! This 3-ingredient recipe is simple and flavorful. We love using the tortillas to make tacos, enchiladas, and more! Find additional serving suggestions in the blog post above.
Equipment
Ingredients
- 1 cup masa harina
- ¼ teaspoon sea salt
- ¾ cup warm water, plus more as needed
Instructions
- In a large bowl, whisk together the masa harina and salt. Add the water and mix until a cohesive dough forms and there is no dry flour remaining. If the mixture is too dry to come together, add water, 1 teaspoon at a time, as needed to moisten it. Form the dough into a ball. Cover the bowl with a damp towel and set aside for 1 hour.
- Divide the dough into 8 to 12 equal pieces and roll each one into a ball. Cover with the damp towel.
- Remove one dough ball from under the towel, leaving the rest covered. Cut two pieces of parchment paper about the size of your tortilla press. Place the dough ball between the parchment sheets and use the tortilla press to flatten it. Alternatively, use a rolling pin to roll out the tortilla between the parchment sheets.
- Preheat a dry cast-iron skillet over medium heat. When your pan is hot, peel one of the parchment sheets off the tortilla. Place it dough side down into the hot skillet and peel off the second sheet of parchment. Cook for 1 minute per side, or until the tortilla is dry to the touch and cooked through. Reduce the heat as needed if the tortilla is browning too fast.
- Wrap in a kitchen towel to keep warm until ready to serve, then repeat the pressing and cooking process with the remaining tortillas.
Notes
Makes 8 (6-inch) or 12 (4-inch) tortillas. I love to use the smaller tortillas for tacos and the larger ones for enchiladas or quesadillas!