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Recipe

Homemade corn tortillas

50 min • 18 servings •
John S
Four beef tacos with cheese, salsa, and cilantro on a plate, with tortillas cooking on a stove and dough in a bowl in the background.

These tortillas have the authentic corn taste. Great for tacos, quesadillas, or baked dishes.

Ready

  • 4 cups masa harina (fine corn flour)*
  • ½ tsp salt
  • 2 ½ cups hot but not boiling water

    • Set

  • Large bowl
  • Plastic wrap
  • Tortilla press or rolling pin
  • Large cast iron griddle or skillet

    • Go!

  • Place the masa harina and salt in a large bowl.
  • Add the water and mix with your hands until the dough comes together in a soft ball.
  • Continue kneading until the dough is elastic enough to hold together without cracking, about 3 minutes.
  • Divided the dough into 18 equal portions and cover with plastic wrap or a damp towel (you can make this a day ahead, wrap in plastic wrap and refrigerate).
  • Place a portion of dough between 2 pieces of plastic wrap.
  • Press with a tortilla press or roll out with a rolling pin into a 6-7 inch circle. Smooth any rough edges.
  • Continue flattening the remaining portions.
  • Heat a heavy skillet, griddle or over high heat until it begins to smoke.
  • Peel the plastic off a tortilla and place in pan.
  • Reduce the heat to medium-high and cook for 30 seconds. Flip and cook on the other side for 1 minute.
  • Flip again, and cook until the tortilla puffs up a bit but is still pliable, not crisp ( about 30 seconds more).
  • Remove and continue until all the tortillas are cooked.
  • Serve.

    • Recommendations

    *Masa harina (fine corn flour) can be purchased in most supermarkets or specialty stores. Don’t try to make with courser kinds of corn flour, you’ll be disapointed.
    Make a double batch and store the cooked tortillas, after they cool, in freezer bags for future use.

    Cinco de Mayo Mexican

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