Corn Tortillas
Corn tortillas made from scratch using Masa. Just three simple ingredients are needed to make these delicious tortillas. This Masa Harina can also be used for making tamales, as well tortillas for enchiladas and Taco’s. Also try my homemade Flour Tortillas recipe. Great tortilla press! Taco shell mold for frying.
Here is the masa that I use King Arthur Masa Harina and Redmonds real salt.
Corn Tortillas
Handmade corn tortillas using Masa
Equipment
- 1 griddle
- 1 tortilla press
Ingredients
- 2 1/2 cups King Arthur Organic Masa Harina
- 1 pinch salt
- 1-2 cups warm water
Instructions
- In a large bowl, combine the masa and salt. Gradually add the warm water, stirring with your hands to make a cohesive dough.
- Using your hands, mix and knead the dough in the bowl for a minute or so, until it’s smooth and somewhat firm; it should feel like Play-Doh. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon to a tablespoon at a time. If you roll a piece into a ball and squeeze it and the edges crack, add more water a teaspoon to a tablespoon at a time.
- Preheat a griddle over medium heat for 5 minutes, or until evenly hot.
- Cut the two sides of a gallon zip-top bag to place on the tortilla press to keep the dough from sticking.
- Divide the dough into 16 pieces and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic or a damp kitchen towel to keep them moist.
- Working with one ball of dough at a time, sandwich it in the center of two pieces of plastic. Place the plastic-enclosed dough on the bottom plate of a tortilla press. Gently squeeze the handle of the press until the dough is about 5” in diameter.
- Peel the top piece of plastic and then the bottom piece away from the tortilla. Quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear.
- Cook the tortilla until it releases easily from the pan, 30 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.
- Using a spatula or your fingers, flip the tortilla and cook it until the bottom edges start to brown and some freckles appear, 60 to 90 seconds more.
- Flip the tortilla one more time and cook until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 to 20 seconds longer, until fully set and soft.
- Remove the tortilla from the heat and wrap it in a clean kitchen towel.
- Repeat the pressing and cooking process with the remaining dough.
Notes
Refrigerate leftover tortillas in a plastic bag, for two to three days, or freeze for two to three months.
Preheat a griddle for 5 minutes over medium heat and warm the tortillas for about a minute on each side.
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