These corn tortillas are so moist. Once you try them you will never buy corn tortillas off the shelf again. You may be thinking “Blah corn tortillas” but once you try these they will blow your mind. These are moister and have much a better flavor that the ones sold at grocery stores. They are a little thicker and chewier too.
I make homemade corn tortillas all the time. They key to great Tex-Mex is great tortillas. Taco, fajitas, and enchiladas all taste better with homemade corn tortillas. Corn tortillas are naturally low in fat and gluten free.
Masa Harina is not corn meal. Masa Harina is produced from a different type of corn and is processed with a lime solution to soften the corn. You cannot use corn meal in this recipe. Luckily Masa Harina is very easy to find at any grocery store. You can also use it to make tamales.
In order to make homemade corn tortillas, you don’t have to have any special equipment. Although if you plan on making homemade corn tortillas on a regular basis I would highly recommend you buy a tortilla press. You can use a rolling pin, but a tortilla press will guarantee you get a thin perfectly round tortilla. A rolling pin may give you a less even oval tortilla. I would recommend a Victoria 8 inch Cast Iron Tortilla Press. It is not very expensive and it will last a long time.
Mix the flour and salt in a bowl until evenly mixed. Add the water and form a ball of dough. Let the dough sit covered for about 30 minutes to allow the moisture to evenly absorb.
Form small balls each with 2 tablespoons of dough. These tortillas are the perfect taco size. Press each ball of dough into a tortilla with a tortilla press or a rolling pin.
Cook each tortilla for 2-3 minutes on each side. The tortillas may be a little stiff when they some out of the pan. If you wrap the tortillas in a towel they will steam and become soft.
- 2 cups masa
- 1 tsp salt
- 1½ cups water
- Mix the masa
harina, salt and water in a bowl until completely combined into a ball.
- Cover the bowl with a towel and let rest for 30 minutes to allow the moisture to be absorbed.
- Separate the dough into 2 tablespoon portions and roll each portion into balls.
- Heat a pan over medium-high heat.
- Flatten the balls of dough into tortillas with the tortilla press or roll each ball of dough out with a rolling pin.
- Cook each tortilla for 2-3 minutes on each side.