Can you think of anything more satisfying than warm homemade corn tortillas? I didn’t think so. These are incredible. They are made with masa harina, which can be found in most supermarkets, and certainly in any Mexican market. They are heart-warmingly good. Full of the awesome corn flavor, and as with making bread or pasta, you feel like you’re creating something truly special as you flip these on the skillet, watching them lightly puff, and browning just a bit. Smear a little butter on them, add a douse of salsa, and you’re talking true comfort, Mexican style. These go perfectly with fish tacos, too. A tortilla press with some cut freezer bags help a lot here. A comal (a flat Mexican skillet) is nice, but not 100% necessary…a skillet works fine. Go for it! Muey Bueno!!
Homemade Corn Tortillas
- 2 cups of masa harina
- 1 teaspoon of salt
- 1 1/2 cups of water
- In a large mixing bowl, combine the masa and salt.
- Add water and knead to form a soft, smooth dough (add more water, by teaspoon, if still too dry).
- Divide the dough into 16 equal portions and make into dough balls.
- Place one at a time on a tortilla press lined with strong plastic wrap (such as freezer bag).
- Press firmly to make thin tortillas.
- Gently peel the top layer of plastic away from the tortilla.
- Gently repeat with the bottom layer of plastic.
- Heat your comal, griddle, or skillet over medium heat.
- Gently place 1 tortilla on the heated surface.
- Wait about 10 seconds, and then carefully flip with a metal spatula.
- Wait about 1 minute, and then flip again.
- The tortilla will puff slightly...this is trapped steam, which makes the tortilla soft. Wait about 20 seconds. You should start to see small brown marks on the tortilla. Remove and cover with kitchen towel.
- Repeat process with all pressed tortillas.
- Keep warm and covered in the towel, add to a tortilla warmer.