Description
This Easy Corn Tortillas Recipe offers a simple, authentic way to make soft and pliable corn tortillas at home using masa harina, water, and a pinch of salt. Perfect for tacos, quesadillas, or any Mexican meal, these tortillas are quick to prepare and cook on the stovetop for an ideal fresh and warm taste.
Ingredients
Scale
Ingredients
- 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 to ensure even seasoning throughout the dough.
- Hydrate Dough: Gradually pour the warm water into the masa harina mixture while mixing with your hands or a spoon. Add water slowly until the dough becomes moist and starts to hold together. Adjust with additional water or masa harina as needed to achieve the right consistency.
- Knead Dough: Knead the dough for a few minutes until no dry or powdery spots remain. The dough should be moist, pliable like playdough, and not sticky to the fingers.
- Divide and Roll: Divide the dough into 8 equal pieces and roll each piece into a ball. Cover the dough balls with a damp towel to keep them from drying out as you work.
- Prepare Skillet: Heat a wide, heavy-bottomed skillet over medium-high heat. Adjust heat as necessary to avoid cooking tortillas too quickly or browning them too much.
- Press Tortillas: Cut two pieces of parchment paper or a plastic freezer bag to fit your tortilla press. Place one dough ball between the sheets and press to form a thin disk approximately 1/16-inch thick. If no press is available, use a baking dish to flatten the dough between the sheets.
- Cook Tortillas: Carefully peel the tortilla from the parchment or plastic and place it on the hot skillet. Cook for 10 seconds, then flip and cook for about 1 minute. Flip again and cook for an additional 30 to 60 seconds until the tortilla puffs slightly and is fully cooked. Spray with a bit of water if the tortillas appear dry or start to crack.
- Repeat and Keep Warm: While cooking one tortilla, press the next one. Transfer cooked tortillas to a warmer or wrap in a clean dishtowel-lined bowl to keep warm and soft until serving.
Notes
- Use warm water to better hydrate the masa harina for a pliable dough.
- Adjust water or masa harina amounts slightly depending on humidity and brand differences.
- If tortillas crack during cooking, spraying a little water helps keep them soft.
- Pressing tortillas between plastic or parchment prevents sticking and makes removal easier.
- Keep cooked tortillas covered to maintain moisture and warmth.
- Serve immediately for best texture but can be stored wrapped airtight and reheated.
