Although you can buy corn tortillas, they don’t even seem related to these soft, fresh ones….. I can’t take any credit for this recipe, it’s just the instructions on the bag of masa harina (Mexican corn flour). But, I have learned the hard way a few tricks about making these tortillas. And even though it takes a few tries to get the hang of it, it’s TOTALLY worth it. These are delicious.
You do need a tortilla press to make these. I bought mine for about $25 at a local Mexican specialty grocery store. You can also order them online at various places.
These don’t keep – gobble them up hot. But if you do end up with some leftovers, heat them up on a hot, dry griddle until they are crispy, almost like tortilla chips. Then you can dip them in salsa or beans, or add them to a soup. No need to waste a single bite.
The recipe here makes about 16 tortillas – they are quite mini, so you’ll need at least a few per person. Different brands of masa harina may suggest a different ratio of water to flour so check your package.
Homemade Corn Tortillas
Soft and fresh, these are worthy of your best taco fillings.
- 2 cups Masa Harina I like the Maseca brand.
- Pinch of salt
- 1 1/3 cups warm water
Mix up the flour, salt and water, stirring with a fork until a dough forms.
Roll the dough into roughly golf-ball sized portions.
Don’t mix the dough too hard… knead and form the little balls with a light touch.
Once you’ve made the dough, keep a damp dishtowel over the dough to keep it from drying out.
I find it very helpful to cut open a heavy duty freezer bag and place it on the tortilla press. Place the little ball of dough roughly in the centre, squish into a flattened disc using the tortilla press handle (this part’s fun). Open the press, and then carefully peel the ziploc off the tortilla. It’s a little fiddly, but after a few tries it gets easier.
Cook for one minute each side on a medium hot, lightly oiled grill.
Keep the cooked tortillas warm in a clean dishtowel until you’re ready to eat.