Corn Tortillas
Total Time
Prep: 10 min. + standing Cook: 2 min./batch
Yield
1 dozen
Nothing comes close to fresh, homemade corn tortillas. Follow our corn tortilla recipe with step-by-step photos, tips and tricks that will forever change taco night.
Ingredients
- 2 cups masa harina
- 1/2 teaspoon salt
- 1-1/2 cups hot water
Directions
- In a large bowl, combine masa harina and salt; stir in hot water. Add additional hot water, 1 tablespoon at a time, until the dough is firm but moist; knead until dough comes together, 2-3 minutes. Cover and let rest 1 hour.
- Divide dough into 12 portions; roll into balls. Gently flatten one dough ball, between two pieces of wax paper, using a tortilla press or by pressing with the bottom of a large saucepan or skillet.
- Remove one piece of the wax paper and transfer tortilla, paper side up, to a preheated skillet or griddle over medium-high. Carefully remove remaining piece of wax paper and cook tortilla for 1 minute until it’s slightly dry. Flip the tortilla and cook 1 minute more until dry and light brown but still soft.
- Transfer tortillas to a tortilla warmer or wrap in foil to keep warm; repeat the flattening and cooking process with your remaining dough balls.
Nutrition Facts
1 tortilla: 69 calories, 1g fat (0 saturated fat), 0 cholesterol, 99mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.
Once you taste the difference a homemade corn tortilla makes in your favorite Mexican dishes, this simple method for making the dough and cooking fresh tortillas in a hot skillet will become your go-to. Recruit the family to help on taco night! —Taste Recipes Test Kitchen
Recipe Creator
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