Corn Tortillas
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 
Homemade corn tortillas are a life-changer for all sorts of Mexican dishes. Think tacos, tostadas, enchiladas, burritos, corn chips with salsa . . . Don't like Mexican food? No worries - warm homemade tortillas are good enough to be eaten on their own.
Servings: 16 tortillas
Ingredients
  • 2 cups masa harina
  • 1 cup warm water
  • 1/2 tsp. sea salt
Instructions
  1. Mix flour and salt together. Add warm water and start kneading the dough with your hands. Since masa harina absorbs water slowly, you'll need to knead the dough for at least 5 minutes. If, after kneading for a few minutes, the dough still seems dry and crumbly, add 2 Tbsp. (30 ml) warm water at a time and knead for a few minutes before adding any more. The finished dough should feel soft, slightly sticky, and smooth.

  2. Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
  3. Divide dough into about 16 balls, Place each ball between 2 sheets of parchment paper and roll it into a 4" (10 cm) round using a rolling pin, Keep each tortilla covered so they don't dry out.

  4. Heat a dry cast iron griddle or large non-stick skillet over medium-high heat. Carefully place each tortillas into the dry pan and cook it until the tortilla changes color and slightly puffs up (under 1 minute). Then flip the tortilla and cook on the other side. The cooking time for each tortilla should be less than 2 minutes. If you keep the tortillas on the griller longer, they will become stiff.
  5. Keep the cooked tortillas warm (wrap them in a kitchen towel and place them in a low oven) as you cook the rest. The tortillas will be a bit dry and brittle just off the griddle, but will continue to steam and soften inside the towel as you finish cooking the rest of the batch.

  6. Store leftover (cooled) corn tortillas in an airtight container in the refrigerator for up to 3 days. To reheat the tortillas, dampen a kitchen towel or paper towel slightly and wrap the tortillas loosely. Microwave in 30-second bursts until the tortillas are warm and pliable. Serve immediately.

Recipe Notes

*Make sure you're using masa harina and not just regular corn flour.