Making your own corn tortillas at home is a simple and rewarding process that yields fresh, flavorful tortillas far superior to store-bought versions. These homemade tortillas are perfect for tacos, enchiladas, or even as a side to your favorite Mexican dish. With just a few basic ingredients, you can craft soft, pliable tortillas that are naturally gluten-free and authentically delicious. Whether you’re making them by hand or with a tortilla press, these corn tortillas will elevate your meals with a true taste of tradition.
Ingredients:
- 2 cups masa harina (corn flour)
- 1 ½ cups warm water
- ¼ teaspoon salt
Instructions:
- Mix the dough: In a large bowl, combine the masa harina and salt. Slowly add the warm water and mix with your hands until a soft dough forms. The dough should be smooth but not sticky. If it’s too dry, add a bit more water, one tablespoon at a time.
- Rest the dough: Cover the dough with a damp towel and let it rest for about 10 minutes. This helps hydrate the masa and makes the dough easier to work with.
- Shape the tortillas: Divide the dough into 12 equal portions and roll each into a ball. If you have a tortilla press, place each ball between two pieces of plastic wrap or parchment paper and press it into a thin, round tortilla. If you don’t have a press, you can use a rolling pin.
- Cook the tortillas: Preheat a skillet or griddle over medium-high heat. Once hot, cook each tortilla for about 30 seconds to 1 minute on each side, until lightly browned and small brown spots form. The tortilla should puff up slightly.
- Keep warm: Stack the cooked tortillas and cover them with a clean kitchen towel to keep them soft and warm as you cook the rest.
- Serve: Serve the tortillas warm with your favorite fillings, or store them in an airtight container for later use.
Enjoy your fresh, homemade corn tortillas!
