Homemade Corn Tortillas
Homemade corn tortillas are a game-changer for taco night! They're warm, fresh, and packed with flavor that store-bought tortillas just can't match. Plus, they're simple to make with just a few ingredients, and the end result is soft, pliable tortillas with a perfect texture!
Servings: 12 corn tortillas
Ingredients
- 2 cups Maseca masa harina instant corn flour
- 2 cups warm water
Instructions
- Combine the Maseca corn flour and about 1 3/4 cups of the water to a large bowl. Mix by hand or using a large spoon or fork until combined, adding more water a little at a time until the masa comes together into a ball and has the texture of playdough. Knead for 3-4 minutes by hand, then cover with a damp towel and let it rest for 5 minutes. Divide the dough into 12 equally sized sections and roll it into balls that are slightly larger than golf balls. Keep them covered with a damp towel while you are working so they don't dry out.2 cups Maseca masa harina instant corn flour, 2 cups warm water
- Press the balls of dough between a tortilla press lined with plastic wrap until about 8-inches in diameter. If you don't have a tortilla press, you can do this with the flat bottom of a heavy cast iron skillet or pan. Stack and keep covered with a damp cloth while you repeat with each of the balls of dough.
- Heat a griddle over medium-high heat. When it is hot, cook the corn tortillas for about 30 seconds until it starts to puff up, then flip and cook for another 30-60 seconds on the other side until lightly browned. Transfer the cooked tortillas to a plate or tortilla warmer and cover with a clean kitchen towel to keep warm while you cook all of the tortillas.
Notes
Storage & Make Ahead
- Store: Keep cooked tortillas in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze: Stack tortillas with parchment paper between each and freeze in a freezer-safe bag for up to 3 months.
- Reheat: Warm tortillas on a hot skillet or griddle for 30-60 seconds on each side until soft and warm.
- Make Ahead: Prepare the dough in advance and refrigerate for up to 24 hours. Let it come to room temperature before rolling and pressing.
Nutrition
Calories: 71kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1IU | Calcium: 27mg | Iron: 0.3mg
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