Description
Corn tortillas from scratch bring pure Mexican kitchen magic straight to your dinner table. Rolled and pressed with simple ingredients, these warm, fresh tortillas will elevate your meals with authentic flavor and love.
Ingredients
Scale
Main Ingredients:
- 2 cups Masa Harina
- 2 cups Hot water
Supporting Ingredients:
- 1 teaspoon Fine sea salt
Instructions
- Combine 2 cups masa harina and 1 teaspoon salt in a large mixing bowl. Gradually add 1 ½ cups hot water and mix with your hands until a smooth, cohesive dough forms.
- Adjust dough consistency by adding masa harina if too wet or hot water if too dry. Knead for 2-3 minutes until the texture resembles Play-Doh.
- Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes at room temperature.
- Divide the dough into 2-tablespoon balls (about 35-40 grams). Roll each ball between your palms until perfectly round.
- Place a dough ball between two plastic sheets in a tortilla press. Gently press until you create a 4-5 inch thin, circular tortilla.
- Heat a non-stick skillet or comal to medium-high heat (375°F). Carefully peel the tortilla from the plastic and place it in the hot pan.
- Cook the first side for 40-60 seconds until speckled brown spots appear. Flip and cook the second side for an additional 40-60 seconds.
- Watch for bubbling during cooking, which indicates proper heat and technique. Transfer each cooked tortilla to a towel-lined bowl to keep warm and soft.
- Continue pressing and cooking remaining dough balls, adjusting heat as needed to prevent burning.
- Serve tortillas immediately, starting with those at the bottom of the stack for maximum softness.
Notes
- Use very warm water to help the masa harina hydrate correctly and create a smooth, pliable dough that won’t crack when pressed.
- Resting the dough allows the masa to absorb moisture evenly, making your tortillas more flexible and easier to handle.
- A plastic bag or parchment paper works perfectly for pressing tortillas if you don’t have a tortilla press, preventing the dough from sticking.
- For gluten-free diets, this recipe is naturally gluten-free since masa harina is made from corn, making it a great option for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8 to 10
- Calories: 104 kcal
- Sugar: 0.1 g
- Sodium: 125 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2.7 g
- Protein: 2.6 g
- Cholesterol: 0 mg