easy homemade corn tortillas

How To Make easy homemade corn tortillas

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  1

  In heat proof bowl combine masa and salt.
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  2

  Add 1 1/2 cups of the water. Stir to combine.
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  3

  If the mixture is still dry continue to add 1 tablespoon at a time until mixture is pliable.
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  4

  When you can handle the dough - it should still be very warm, knead by hand in the bowl. It should remind you of a soft pizza dough.
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  5

  Cover and let rest 30 minutes. Preheat your iron skillet to medium heat.
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  6

  *** Note *** I use a tortilla press for corn tortillas. It is so much easier and quicker with this method. I cut a sandwich size ziplock bag down the seams to place the dough to be pressed.
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  7

  Separate the dough into 12 equal pieces. The should be about the size of a golf ball.
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  8

  Flatten slightly in your hand and place about 1/2 away from the bottom of the press as shown.
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  9

  Press the tortilla. It should look like this and remove easily by peeling one side of the plastic at a time. If it sticks that means your dough is too wet and will need a little more Masa. If you do add a little more let the dough rest before trying again.
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  10

  Place tortilla on hot pan and let cook until it can easily be removed and flipped. Don't force it - the tortilla will release when it is done on that side.
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  11

  Flip and cook on the other side for 1 minute.
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  12

  Stack finished tortillas in between a clean dish towel. Cover with plastic to allow tortillas to steam while you finish cooking the rest of the batch.
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  13

  Corn tortillas are always best fresh, but you can refrigerate any remaining and reheat in the microwave for 15 seconds. These are fantastic with butter, or making street tacos.
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