Homemade tortillas are super-easy to prepare and cook, and they are so much better than store-bought. Make them any size you like, from very small for street tacos, or make them large for standard tacos.
I add a small amount of fat to mine for flavor, but feel free to make them fat-free if you prefer. You can even leave the salt out and make them with only two ingredients: masa harina and water.
What is Masa Flour?
Masa harina is a flour made from corn. The corn flour is made by soaking dried field corn in an alkaline solution (this process is known as nixtamalization), such as lime water or water with lye. The soaked corn is then thoroughly rinsed, dehydrated, and processed to make the flour.
How To Use Homemade Corn Tortillas
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You might also like this Native American fry bread or this garlic naan.
Homemade Corn Tortillas
Corn tortillas are surprisingly easy to make at home, and they taste much better than store-bought. Plus, you can make them just about any size you want, from small street-size to larger wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 to 14 servings 1x
- Category: Bread, Mexican Food
- Cuisine: Mexican
Ingredients
- 2 cups masa harina (white or yellow)
- 1/4 teaspoon table salt
- 1 1/4 cups hot water (10 ounces)
- 1 1/2 tablespoons melted butter, lard, or oil
Instructions
- In a large bowl, combine the masa harina with the salt; blend well.
- Gradually add the hot water and melted butter, lard, or oil and mix with your hands until well combined.
- Remove the dough to a lightly floured surface and knead for about 2 minutes, or until smooth.
- Wrap the dough in plastic wrap and let it rest for 30 minutes to 1 hour.
- Tear off 1 piece of dough (about 1 1/2 ounces). Shape the piece of dough into a ball and dust very lightly with flour. This will be your test tortilla.
- Cut a food storage bag to make two sheets of plastic.
- Place one sheet of the storage bag on the tortilla press. Place the dough ball on the plastic and then top it with another sheet of plastic. Press to flatten the tortilla. Carefully remove th tortilla to a floured towel. If it sticks to the plastic, the dough is too wet.
- If necessary, knead a little more corn flour into your dough. Divide the remaining dough into 1 1/2-ounce pieces and shape them into balls.
- Press each ball of dough.
- Meanwhile, heat an iron or nonstick pan over medium heat.
- When the pan is hot (a drop of water should sizzle and quickly evaporate), add a tortilla. Cook on one side for about 45 to 55 seconds, or until there are some light brown spots on the bottom. Flip and cook for another 45 to 55 seconds. Flip one more time and press the tortilla with the spatula. It will puff up. Remove it to a towel and keep warm if you will be eating immediately.
- Repeat with the remaining tortillas.
