Homemade corn tortillas are so simple, so delicious and so inexpensive, you will never go back to store-bought. This is a skill that will bring your taco nights to the next level.
I starting making corn tortillas out of curiosity. I just wanted to know how, but I didn’t really plan to continue. I always just bought flour tortillas, corn wasn’t as good. The first time I made corn tortillas from scratch, I never went back to store-bought, flour or corn. Not only are these really simple, they are so inexpensive — each tortilla is only a few cents. With a bag of masa harina in my cupboard, I’m always only a few minutes away from a batch of fresh homemade tortillas.
Homemade corn tortilla recipe
- 2 cups masa harina
- 1/4 teaspoon salt
- 1-1/3 cups water
In a large bowl, add the masa and the salt, stir to combine.
Add the water and stir to combine.
If the dough is too dry to hold together, add additional water. If it is too wet, add more masa.
Form into balls a bit larger than golf balls.
Prepare a tortilla press by wrapping in plastic wrap or covering with parchment paper.
Place one ball in the center.
Press, rotate and press again until thin (you can also use a rolling pin).
Heat a griddle (or cast iron skillet) to a medium-high heat (about 350 degrees F for electric griddles). Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook. Serve warm, impress your friends.
Masa harina is corn flour that can usually be found in most supermarkets in the Mexican food section. A tortilla press can be purchased at most kitchen stores or online.