Fresh Corn Tortillas
Authentic homemade corn tortillas made with masa harina, salt, and water. These soft, pliable tortillas are perfect for tacos, enchiladas, or any Mexican dish.
Ingredients
- •2 cups masa
- •½ teaspoon kosher salt
- •2 tablespoons vegetable oil
Cooking Instructions
- 1.
Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
5 min
- 2.
Measure 1 heaping tablespoon dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
10 min
- 3.
Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2-3 tortillas until charred in spots and edges start to curl, 1-2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.
20 min
