Corn Tortillas
Fresh, homemade corn tortillas made from masa harina. Soft and pliable, perfect for tacos, enchiladas, or any Mexican-inspired dish.
Ingredients
- *1 1/2 cups masa harina
- *1/4 teaspoon salt
- *2 tablespoons vegetable oil, lard, or butter
- *About 1 cup hot water, or more as needed
- *Flour for kneading
Instructions
- 1
Combine the masa and salt in a bowl, then stir in the oil.
- 2
Slowly stream in the hot water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
- 3
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 1-2 minutes.
- 4
Wrap in plastic wrap and let rest at room temperature for at least 30 minutes or up to a few hours.
- 5
Break off pieces of the dough (aiming for 12-16 total tortillas) and lightly flour them.
- 6
Place between 2 sheets of plastic wrap and press in a tortilla press, or roll them out with your hands to a diameter of 4-6 inches.
- 7
Heat a large skillet, preferably cast iron, over medium-high heat for 4-5 minutes.
- 8
Cook the tortillas 1-2 at a time until brown spots appear on the bottom, about 1 minute, then flip and cook the other side until brown spots appear.
- 9
Wrap cooked tortillas in a towel to keep them warm and serve immediately, or cool and store tightly wrapped in the refrigerator for a few days.