Description
This easy corn tortillas recipe is perfect for homemade, fresh tortillas with just a few simple ingredients. Made from masa harina, warm water, and a touch of salt, these tortillas are soft, pliable, and full of authentic flavor. Ideal for tacos, quesadillas, or any Mexican-inspired dish, this recipe guides you through mixing, pressing, and cooking tortillas on the stovetop for the best results.
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 in the warm water while mixing with your hands or a spoon. Add the water slowly until the dough is moist and begins to hold together. Adjust by adding more water if dry, or more masa harina if too sticky.
- Knead Dough: Knead the dough for a few minutes until there are no dry or powdery spots. The dough should be moist, pliable, and not stick to your fingers, similar to playdough texture.
- Divide and Roll: Divide the dough into 8 equal pieces and roll each into a ball. Cover the dough balls with a damp towel to prevent drying while you work.
- Prepare Skillet: Heat a wide, heavy-bottomed skillet over medium-high heat. Monitor the temperature and adjust the heat to avoid tortillas cooking too fast or burning.
- Press Tortillas: Cut two pieces of parchment paper or a plastic freezer bag to fit your tortilla press. Place a dough ball between the sheets and press to form a thin disk about 1/16-inch thick. Without a press, use a baking dish to flatten the dough between sheets.
- Cook Tortillas: Peel the tortilla carefully off the parchment or plastic and place it on the hot skillet. Cook for 10 seconds, flip, and cook about 1 minute. Flip again and cook for an additional 30-60 seconds until the tortilla puffs and is cooked through. If dry or cracking, spritz lightly with water.
- Repeat and Keep Warm: While cooking one tortilla, press the next. Transfer cooked tortillas to a warmer or a bowl lined with a clean dishtowel and keep covered until serving to maintain softness.
Notes
- Use warm water for better hydration and pliability of the dough.
- If you don’t have a tortilla press, a heavy baking dish or a flat pan can be used to press the dough.
- Keep the unused dough balls covered with a damp towel to prevent them from drying out.
- Cook tortillas over medium-high heat, adjusting the heat as needed to avoid burning.
- Spraying the tortillas with water during cooking helps prevent cracking and keeps them soft.
- Serve immediately or keep warm wrapped in a clean cloth to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
