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Authentic Homemade Corn Tortillas Using Masa Harina

A warm stack of freshly made corn tortillas wrapped partially in a white cloth on a wooden surface.
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Make soft, pliable corn tortillas from scratch using only three ingredients. This recipe guarantees fresh flavor superior to store-bought versions.

Ingredients

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  • 2 cups Masa Harina (nixtamalized corn flour)
  • 1 1/2 cups hot water (near boiling)
  • 1/4 teaspoon salt (optional)

Instructions

  1. Combine the Masa Harina and salt in a large bowl.
  2. Slowly pour the hot water into the flour mixture while stirring with your hands.
  3. Mix until a shaggy dough forms. If the dough is too dry and crumbles, add water, one tablespoon at a time. If it is too sticky, add Masa Harina, one tablespoon at a time.
  4. Knead the dough for about 3 to 5 minutes until it forms a smooth ball that is soft and slightly moist, similar to playdough.
  5. Cover the dough ball with a damp cloth or plastic wrap and let it rest for 30 minutes. This allows the masa to fully hydrate.
  6. Divide the dough into 16 equal portions. Roll each portion into a smooth ball about 1 inch in diameter.
  7. Preheat a comal or heavy skillet over medium-high heat.
  8. Place one dough ball between two sheets of plastic wrap or inside a plastic bag cut open. Press the dough using a tortilla press until it forms a thin circle, about 5 to 6 inches across. If you do not have a press, flatten the ball between two pieces of parchment paper using a rolling pin.
  9. Carefully peel the tortilla off the plastic and place it directly onto the hot, dry comal.
  10. Cook for 30 seconds until small bubbles appear. Flip the tortilla.
  11. Cook the second side for about 1 minute until it is lightly spotted.
  12. Flip the tortilla one last time. If the tortilla puffs up, gently press down on the center with a spatula to encourage even cooking. Cook for 30 seconds more.
  13. Remove the finished tortilla and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it soft while you cook the remaining tortillas.

Notes

  • For the softest tortillas, keep the cooked tortillas wrapped tightly in a towel until you are ready to serve them.
  • If your tortillas crack when folding, they are likely too dry. Re-knead the dough with a few drops of water.
  • You can use these tortillas immediately for tacos, or lightly fry them for tostadas or enchiladas.

Nutrition

Find it online: https://recipesfleet.com/homemade-corn-tortillas-recipe/