Easy Corn Tortillas
- PREP 25min
- COOK 15min
- TOTAL 40min
Freshly made corn tortillas are such a treat. Watch our video to see us go through the whole process. If you have never seen a tortilla press, the article has some photos to guide you.
You Will Need
1 cup masa harina (115g)
¼ to ½ teaspoon fine sea salt, optional
1 cup warm water (237ml)
Directions
1Mix the dough: In a large bowl, whisk the masa harina and salt together until well blended. Switch to your hands or a spoon, and slowly pour in the warm water while mixing. When the dough is moist and starting to hold together, stop adding water, you’ll likely have a little left over. If the dough feels dry, add more water a teaspoon at a time. If it’s sticky, sprinkle in a little more masa harina.
2Knead until smooth: Knead the dough for a few minutes until there are no dry or powdery spots left. The dough should feel moist but not tacky, similar to playdough. When you press your finger into it, it shouldn’t stick.
3Divide and rest the dough: Divide the dough into 8 equal pieces and roll into balls. Keep the balls covered with a damp towel while you press and cook each tortilla to prevent them from drying out. If they start to dry, spritz with a little water.
4Preheat the skillet: Preheat a wide, heavy-bottomed skillet over medium-high heat for a few minutes.
5Press the tortillas: Cut two pieces of parchment paper or plastic (from a freezer bag) to fit your tortilla press. Place one sheet on the press, add a dough ball, and gently flatten it with your fingers. Cover with the second sheet and press down until you have a thin, even disk about 1/16 inch thick.
6Cook the tortillas: Carefully peel the tortilla off the paper and place it on the hot skillet. Cook for about 10 seconds, flip, and cook the second side for 1 minute. Flip once more and cook until it begins to puff, about 30 to 60 seconds more. If it looks dry or cracks, mist lightly with water. Adjust the temperature as needed. If the tortillas brown too quickly, lower the heat to medium.
7Keep tortillas warm: Transfer cooked tortillas to a tortilla warmer or a bowl lined with a clean towel. Cover to keep them warm and soft while you cook the rest.
Adam and Joanne's Tips
- Storing: Fresh tortillas taste best right away, but you can store them in an airtight container for up to 2 days. Reheat on a skillet over medium heat. If they seem dry, spritz or brush lightly with water before warming.
- Masa harina: This is dehydrated masa dough made with nixtamalized corn. Do not use cornmeal. Read our article above explaining masa harina and providing suggestions for where to buy it. Common brands found in the United States are Maseca, Bob’s Red Mill, and, if you are willing to purchase online, Masienda.
- No tortilla press: You can use a baking dish to press the tortilla dough instead of a tortilla press. Place a ball of dough between two sheets of parchment paper and then slowly and evenly press a baking dish down on top until the dough is about a sixteenth-inch thick.
- Spray bottle: A spray bottle filled with water is helpful to have close by. If you notice the dough beginning to dry out, spray it with a bit of water. You can also do this when cooking the tortillas. If they are cracking or look too dry, spray them with water (we do this in our video).
- The nutrition facts provided below are estimates.