Corn Tortillas
20 minutes
to prep
15 minutes
to cook
20- 6 inch tortillas
About this Recipe
These corn tortillas, made from scratch with simple ingredients, are a classic staple of traditional Mexican cuisine.
Recipe by: Dominique De La Loza
Photos by: Dominique De La Loza
Ingredients
- 2 cups masa harina
- ½ teaspoon salt
- 1½-2 cups hot water
Step-by-Step Instructions
- In a medium bowl, combine the masa harina and salt.
- Slowly pour the 1 cup of hot water, while mixing with your hands, then pour in a ½ cup and continue mixing. Knead the dough and add more water if needed until a smooth, play-dough like consistency is achieved. The dough should be easily rolled into a ball. If it’s sticky, add extra masa harina. If it’s crumbly, it needs more water. When the dough is ready, cover the bowl with plastic wrap and let rest for 30 minutes.
- After resting, roll the dough into golf ball-sized balls and cover them with the plastic wrap so they don’t dry out.
- Heat a comal or skillet on medium heat.
- Cover a tortilla press with wax paper (or plastic wrap) on both sides and press each ball flat. The tortillas can also be pressed on the countertop with a baking dish or pot instead of a press. Make sure to also use wax paper or plastic wrap to prevent dough from sticking.
- Gently remove the raw tortilla from the press and place on the hot comal. When slight bubbles start to rise, approximately 1 minute, carefully flip the tortilla. Flip again in another 30 seconds-1 minute to check if both sides are lightly browned. Remove from comal when done. Repeat until all tortillas are cooked.
- Stack and wrap them in a clean cloth until time to eat! If you like, you can use a tortilla warmer to keep them warm longer. Enjoy!
