Description
These easy homemade corn tortillas require just three ingredients: masa harina, salt, and water. With a soft, pliable texture and authentic corn flavor, they are perfect for tacos, quesadillas, and enchiladas. No tortilla press? No problem—simply use a baking dish to press the dough. Enjoy fresh, warm tortillas in just under an hour with this straightforward recipe.
Ingredients
Units
Scale
For the Tortillas
- 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
- Masa harina is essential – do not substitute with cornmeal.
- If you don’t have a tortilla press, a baking dish or similar heavy object works as a substitute.
- Keep a spray bottle of water handy to moisten dough or tortillas if they begin to dry out.
- Store cooled tortillas in an airtight container for a few days and reheat on the stovetop; spritz with water if needed.
- Fresh tortillas are best enjoyed immediately after cooking.
Nutrition
- Serving Size: 1 tortilla
- Calories: 58
- Sugar: 0g
- Sodium: 60mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 0mg
