It’s Just…a Corn Tortilla Recipe

Corn Tortillas

Tacos and I are the type of friends that get along in any setting. I’ve made all types of tacos, but for whatever reason I’ve never made homemade tortillas. I guess they just weren’t on my list of things to make.

People proclaim homemade tortillas are this “come to Jesus” moment, but to me they never seemed worth the effort. I was wrong. Fresh tortillas are awesome. Taco Bell at 2am awesome. And, they are incredibly easy.

Corn Tortillas

Water, salt, and masa harina are mixed together and left to rest for a little bit. Go off, prepare the tacos, or be a seasonal foodie with some blood orange margaritas. It is very bespoke, artisanal, or some other misapplied word. Then, come back, flatten the dough, heat in a pan for a few minutes, and you’re done. Time to eat some effing tacos.

Corn Tortillas

So, there ya go. No excuse to make these. Love you, mean it, but adios Old El Paso!

Corn Tortillas
Know this: If you don’t have a tortilla press, you can use a rolling pin or a heavy skillet.
Fresh Corn Tortillas
Yields 12 tortillas
  • 2 cups masa harina
  • 1/2 teaspoon sea salt
  • 1 1/2 – 2 cups hot water
  • Vegetable oil – for brushing
Mix the salt into the masa harina. Slowly pour the water into the dry ingredients and mix until the dough is firm and springy when touched, not dry or sticky. Let the dough rest for an hour, covered.Preheat a skillet to medium-high. Divide the dough into 2 inch balls. Press the dough between two pieces of wax paper (a heavy cast iron pan works) or use a tortilla press. Lightly brush the skillet with oil. Place the tortillas on the hot skillet and cook about 1-2 minute until charred in some spots. Flip and cook for 15 more seconds.

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