Homemade Corn Tortillas
December 8, 2017
If you want to up your taco night game, try some Homemade Corn Tortillas. It's a simple mixture of masa harina and water, which results in the most wonderful corn tortillas you ever tasted.
- Prep: 10 mins
- Cook: 20 mins
- Yields: Makes 24 Servings
Directions
1Whisk masa and salt in a medium bowl. Stir in water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
2Measure 1 heaping tablespoon dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, the dough is too dry (add more water); if it sticks to the plastic, the dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
3Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.
Recipe adapted from Bon Appétit, June 2012
--Notes
Making tortillas without a press: You can also use a rolling pin to flatten the tortillas, though it's trickier to make perfectly round tortillas. Start in the middle and roll out to the edges. You can also try flattening the tortillas beneath a heavy skillet.
Cooking tortillas in stainless steel or nonstick skillets: If you cook the tortillas in stainless steel, brush it with a thin layer of oil between batches to help keep the tortillas from sticking. If you cook in a nonstick skillet, lower the heat to medium and cook the tortillas a little longer.
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