Masa Harina Tortillas
Masa Harina Tortillas
Believe me, once you make these little corn tortillas at home, you will never buy them from a grocery store again! They are super easy to make and have only three ingredients. They also store really well at room temperature and in the refrigerator, or you can batch-cook them and freeze them for later. I make them once a week!
Ingredients
- 2 cups masa harina
- 1/2 teaspoon salt
- 1 1/2-2 cups hot water
Instructions
- In a medium bowl, combine masa harina and salt.
- Slowly pour in 1 cup of hot water while mixing with hands, then pour in another ½ cup of hot water and continue mixing.
- Knead dough and add more water if needed until smooth, Play-Dough-like consistency is achieved. You should be able to easily roll dough into balls -- try making one ball and if too sticky, add more masa harina; if too crumbly, add more water.
- When the dough is ready, cover the bowl with plastic wrap and let it rest for 30 minutes.
- After resting, roll the dough into golf-ball-sized balls and cover them with plastic wrap so they don’t dry out.
- Heat skillet on medium heat.
- Cover the tortilla press with wax paper or ziplock bag on both sides and press each ball flat. If you don't have a tortilla press, you can press tortillas on the countertop with a baking dish or pot, but make sure to still use wax paper or plastic wrap to prevent dough from sticking.
- Gently remove the raw tortilla from the press or countertop and place it on a hot skillet.
- When slight bubbles start to rise (after about 1 minute), carefully flip the tortilla.
- Flip again in another 30-60 seconds to check if both sides are lightly browned.
- Remove from skillet when done.
- Repeat the process until all tortillas are cooked.
- Stack and wrap all tortillas in clean cloth until ready to eat.
