Description
Learn how to make authentic corn tortillas from masa harina with this simple step-by-step guide. These homemade corn tortillas are soft, pliable, and perfect for tacos, enchiladas, or enjoying on their own. Using basic ingredients and a tortilla press, you can create fresh tortillas cooked on a hot cast iron skillet for that classic taste and texture.
Ingredients
Scale
Ingredients
- 2 cups (8.5 oz) masa harina corn flour
- 1/2 tsp salt
- 1 1/2 cups warm water, plus more as needed
Instructions
- Mix dry ingredients. In a mixing bowl, whisk together the masa harina and salt until evenly combined.
- Add water and combine. Pour in the warm water and mix with a wooden spoon until the dough begins to come together.
- Knead the dough. Using your hands, knead the mixture for a few minutes to form a soft, non-sticky dough. Add additional water or masa harina 1 tablespoon at a time if needed—the dough should feel slightly softer than playdough, not wet or dry.
- Let dough rest. Cover the dough and let it rest for 20 to 30 minutes to allow the moisture to fully absorb into the masa harina.
- Divide dough into portions. Split the dough into 16 equal portions, approximately 38 grams each or 1 1/2-inch rounds.
- Shape dough balls. Roll each portion into a smooth ball and place them on a plate; cover with plastic wrap or a damp kitchen towel to keep them from drying out.
- Heat skillet. Preheat a cast iron skillet over medium-high heat until hot.
- Prepare tortilla press. Open the tortilla press and line the bottom plate with a sheet of thick food-grade plastic (such as cut pieces from a gallon resealable bag). Place one dough ball on the plastic, then cover with another sheet of plastic.
- Press the tortilla. Close the tortilla press and press down firmly using the handle to flatten the dough ball into a 6-inch round tortilla. Carefully peel off the top plastic sheet, then hold the tortilla in your palm and remove the bottom plastic sheet.
- Cook the tortilla. Transfer the tortilla to the preheated cast iron skillet and cook for 40 to 60 seconds on each side. The tortilla is ready when the bottom appears dry and lightly golden brown spots form. Reduce heat to medium if it is cooking too quickly.
- Warm and soften tortillas. Line an airtight container or tortilla warmer with a paper towel, place the cooked tortilla inside to steam and keep warm.
- Repeat for remaining dough. Continue pressing and cooking the remaining dough balls, placing finished tortillas in the container to stay warm.
- Serve or store. Serve the tortillas warm. To store, refrigerate in an airtight container and reheat before serving either in a skillet with a little vegetable or olive oil or directly on the skillet to regain softness and flavor.
Notes
- Use warm water to help the masa harina hydrate properly and make a pliable dough.
- If you don’t have a tortilla press, you can use a rolling pin or flatten with your hands between plastic sheets.
- Cooking times may vary slightly depending on skillet temperature—watch for light golden brown spots and dryness on the bottom.
- Storing tortillas in a warm container with a paper towel helps them stay soft and pliable.
- Reheating tortillas with a bit of oil enhances flavor and softness if stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Keywords: corn tortillas, masa harina, homemade tortillas, Mexican bread, gluten free tortillas, tortilla press
