Homemade Corn Tortillas
Have you ever wanted to make homemade corn tortillas, but were intimidated by the thought? They aren’t as hard as you think to make and the freshness makes your tacos, carnitas, fajitas, and burritos that much more delicious. All you need is a little Masa and a little water. This simple recipe makes buying store-bought tortillas a thing of the past. Making a triple batch and freezing the extras is a great way to have homemade corn tortillas available for unexpected guests or when you just have a craving for your favorite hispanic dish. Once prepared, you can easily turn these into fresh tortilla chips too!
These homemade corn tortillas are pressed between wax paper in a tortilla press and then cooked to perfection in a skillet in about a minute.
- 1¾ cups Masa Harina
- 1⅛ cups water - increase if needed
- In a medium bowl, mix together the Masa Harina and hot water thoroughly.
- Knead the dough until it is pliable, adding water if it begins to feel dry.
- Cover dough with plastic wrap and allow to stand for 30 minutes.
- Preheat a skillet to medium high heat.
- Divide the dough into 15 equal-sized balls.
- Using a tortilla press, press each ball of dough flat between two sheets of plastic wrap. If you do not have a tortilla press, you can do this with a rolling pin, but it will take a little more time.
- Place tortilla in the pan for about 30 seconds, flipping and allowing to cook another 30 seconds.
- Place in between paper towels until ready to eat.
These homemade tortillas are sure to please your family and friends. If you love this recipe, be sure to subscribe to our newsletter so you never miss a single recipe. And for daily recipe updates, like us on Facebook, follow along on Twitter, and find us on Pinterest. Enjoy!