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Corn Tortilla Recipe


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  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x

Description

Want to make homemade tortillas for your tacos? This corn tortilla recipe is easy to make and tastes so fresh, you’ll be a convert in no time.


Ingredients

Scale
  • 2 cups yellow masa harina
  • ½ teaspoon kosher salt
  • 1 ½ cups warm water
  • ½ tablespoon olive oil
  • Skillet (cast-iron, if possible)
  • Tortilla press or a pie plate*
  • Plastic bag or wax paper

Instructions

  1. In a medium bowl, whisk 2 cups masa harina and ½ teaspoon kosher salt. Stir in 1 1/2 cups water and ½ tablespoon olive oil. Knead in a bowl until a dough forms (the consistency of playdough). If the dough seems too crumbly and does not come together, add a bit more water. (As you make tortillas more often, you’ll learn the consistency of the dough.) Let sit for about 5 minutes.
  2. Heat a skillet (cast iron, if possible) over high heat.
  3. Get out a tortilla press. Cut down the sides of a plastic bag, and place it on both sides of the press. Pull off a golf-ball sized piece of the dough. Place the ball in the middle of the tortilla press, place the top over the ball, and squeeze down the handle.
  4. If you do not have a press, place the dough ball in the middle of the plastic bag and fold the other edge over the top. Place a pie plate on top, and press down firmly, using your entire weight over the plate.
  5. The flattened tortilla should be about 6 inches in diameter. Peel the tortilla off of the plastic. Make 2 to 3 in this fashion; then cook them, following the instructions in Step 4. (Don’t worry if you lose one or two when you get started, especially from sticking to the plastic. You can easily remove the tortilla, reshape it into a ball, and try again.)
  6. When the skillet is hot, place a tortilla on the skillet and cook about 30 seconds to 1 minute, until fully cooked and a bit charred in places. Using a spatula, flip, then press down on the middle of the tortilla while you cook the second side (this helps the middle to become cooked). Transfer the tortilla to a plate and cover with a dish towel. Repeat for all tortillas. When you run out of flattened tortillas, pull off a few more balls and continue in this fashion (making a few at at time helps to keep the remaining dough hydrated and keeps flattened tortillas from sticking to the work surface).

Notes

Adapted from Bon Appetit *We recommend using a tortilla press, since it makes the process quite easy! Presses are inexpensive on Amazon, or you can also find them at Mexican markets. The cooking technique may take a few tries to get down, so give yourself the benefit of a few failed attempts before you get the hang of it. Many recipes do not call for oil in the dough, but we found adding a bit helped the overall consistency.

  • Category: Bread
  • Method: Stovetop
  • Cuisine: Mexican