Super Easy Corn Tortillas

Ingredients

• 2 cup Masa Harina (such as Maseca brand)
• 0.5 tsp Salt
• 1.5 cup Warm Water (Adjust as needed for dough consistency)

Steps

1. 1

   In a large mixing bowl, combine 2 cups of masa harina and 1/2 teaspoon of salt.

2. 2

   Gradually add 1.5 cups of warm water to the dry ingredients.

3. 3

   Mix the dough by hand until it forms a cohesive ball. The texture should be similar to Play-Doh—moist but not sticky. If it is too dry and cracks, add more water a tablespoon at a time; if too sticky, add a bit more masa harina.

4. 4

   Divide the dough into small portions and roll them into balls roughly the size of a golf ball (about 1 to 1.5 inches in diameter).

5. 5

   Preheat a cast iron skillet or comal over medium-high heat. Do not add oil; corn tortillas are dry-toasted.

6. 6

   Line a tortilla press with two pieces of plastic (cut from a zip-top bag or use parchment paper) to prevent sticking.

7. 7

   Place a dough ball in the center of the press and squeeze firmly to flatten into a thin, even circle.

8. 8

   Carefully peel the tortilla off the plastic and lay it flat onto the hot skillet.

9. 9

   Cook the first side for about 30-45 seconds until it releases easily from the pan and shows light brown spots.

10. 10

    Flip the tortilla and cook the second side for another 45-60 seconds. You may see the tortilla begin to puff up, which is a sign of a perfect internal steam.

11. 11

    Remove the tortilla from the heat and immediately place it inside a clean kitchen towel or a tortilla warmer to keep it soft and warm while you finish the rest.

Notes

Keep the tortillas wrapped in a towel to steam slightly after cooking; this ensures they stay pliable. If the dough dries out while you are working, cover the bowl with a damp cloth.

Nutrition per serving

• mexican
• tex-mex
• tortillas
• side dish
• vegetarian
• gluten-free
• homemade