Description
This easy corn tortillas recipe guides you step-by-step to make fresh, authentic corn tortillas at home using masa harina, water, and optional salt. Perfect for tacos, quesadillas, or any Mexican dish, these tortillas are soft, pliable, and cooked quickly on the stovetop.
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.
- Hydrate Dough: Gradually pour in the warm water while mixing with your hands or a spoon. Add water slowly until the dough is moist and starts to hold together. If the dough feels dry, add more water, a teaspoon at a time. If it’s too wet or sticky, add more masa harina.
- Knead Dough: Knead the dough for a few minutes until no dry or powdery spots remain. The dough should resemble moist, pliable playdough and not stick to your fingers.
- Divide and Roll: Divide the dough into 8 equal pieces and roll them into balls. Cover the dough balls with a damp towel to prevent drying out as you work.
- Prepare Skillet: Heat a wide, heavy-bottomed skillet over medium-high heat. Adjust the heat as necessary if tortillas cook too quickly or brown too fast.
- 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 in the press and press to form a thin disk, about 1/16-inch thick. If you don’t have a press, use a baking dish to flatten the dough between sheets.
- Cook Tortillas: Carefully peel the tortilla off the parchment or plastic and place it on the hot skillet. Cook for 10 seconds, flip, and cook for about 1 minute. Flip again and cook for another 30-60 seconds until the tortilla puffs slightly and is cooked through. If tortillas look dry or crack, spray with a little water.
- Repeat and Keep Warm: While one tortilla cooks, press the next one. Transfer cooked tortillas to a warmer or a bowl lined with a clean dishtowel, keeping them covered until ready to serve.
Notes
- You can adjust the salt to taste or omit it entirely for a milder tortilla.
- If your tortillas crack or are hard, try adding a bit more water to the dough for better moisture.
- Use a damp towel to keep the dough balls and cooked tortillas from drying out.
- If no tortilla press is available, using a flat dish or rolling pin between parchment works well.
- Cook tortillas over medium-high heat to get proper puffing without burning.
