Homemade Corn Tortillas Recipe
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Recipe Intro From hrnaeatz
Making your own corn tortillas is easier than you think! With just masa harina (corn flour) and water, you can enjoy soft, flavorful tortillas perfect for tacos, quesadillas, and more. This recipe takes less than 30 minutes and will bring an authentic touch to any meal.
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Recipe Card
ingredients
- 2 cups leveled and packed masa harina (corn flour)
- 2 cups warm water
Method
Step 1
In a large mixing bowl, add 2 cups of masa harina. Slowly pour in warm water while working the dough with your hands.
Step 2
Continue adding water and kneading for 5-10 minutes until the dough is moist but not sticky. Adjust as needed—if it’s too sticky, add more masa harina; if too dry, add a small amount of water.
Step 3
Roll a small ball of dough. Press it lightly—if the edges don’t crack, the dough is ready. If cracking occurs, continue kneading and adjusting.
Step 4
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Step 5
Set up a tortilla press by placing a sheet of plastic or parchment on the bottom plate.
Step 6
Roll a 1-inch ball of dough, place it on the press, and cover it with another sheet of plastic. Gently press to form a thin tortilla.
Step 7
Heat a comal or skillet over medium heat. Gently transfer the tortilla to the hot skillet and cook for 20-25 seconds, until it releases easily.
Step 8
Flip the tortilla and cook for another 20-25 seconds. Flip once more, press lightly in the center, and cook until it puffs up, about 10 more seconds. *Note: Cooking time will vary depending on the thickness of the tortillas.
Step 9
Transfer cooked tortillas to a cloth or tortilla warmer to keep them soft while you repeat with the remaining dough.