Masa Harina Tortillas Recipe: Your New Go-To Corn Tortillas
These masa harina tortillas 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 the masa harina and salt.
- Slowly pour in 1 cup of hot water while mixing with your hands. Then, pour in another ½ cup of hot water and continue mixing.
- Knead the dough and add more water if needed until you've achieved a smooth consistency similar to modeling clay (like the one kids play with). Try making one ball and if it's too sticky, add more masa harina; if too crumbly, add more water.
- Cover the bowl with plastic wrap and let the dough 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.
- Press the tortilla, covering the tortilla press with wax paper or a ziplock bag on both sides and pressing 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 the 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 the tortilla from the skillet when done.
- Repeat the process until all tortillas are cooked.
- Stack and wrap the tortillas in a clean, damp cloth until they're ready to eat.
Equipment
- 1 tortilla press, Optional
Nutrition
Serving: 8peopleCalories: 104kcalCarbohydrates: 22gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 149mgPotassium: 75mgFiber: 2gVitamin A: 61IUCalcium: 40mgIron: 2mg