Easy Homemade Corn Tortillas
Corn tortillas are a versatile addition to any meal, from traditional tacos to hearty casseroles. It's hard to beat freshly made tortillas, and this recipe is easy enough for just about anybody.
Ingredients
- 4 cups Maseca Corn Flour
- 1 1/4 tsp salt
- 3 1/2 cups warm water not hot
- Tortilla press or plastic gallon storage bag
Instructions
- Mix Masa Harina flour with salt. Slowly add warm water to flour a little at a time, and mix until the dough is soft, not sticky.
- Form into about 18 balls, and cover with a towel or plastic wrap.
- Place a comal (flat cast-iron pan), griddle, or ungreased dry skillet over medium heat for at least 8 to 10 minutes, until very hot.
- A tortilla press can be used for making tortillas. If you don't have a press, you can place a ball between plastic wrap or wax paper and roll it out.
- Place in a hot pan, for about 15 seconds, and flip, flip again until cooked approx. 1 minute, the corn tortilla will puff up after you flip 2nd time.
- Remove carefully from the (comal) griddle. Cover tortillas when cooked.
- Store in a storage bag, or vacuum seal to freeze. Good for up to 1 week in the refrigerator, or freeze up to 6 months.
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