The freshest, most delicious tortillas you will ever eat! I cannot even go back to store bought tortillas. These are so soft and easy to roll for enchiladas and taquitos or fill up full for tacos.
Corn tortillas are not too difficult to make. And can you believe, they are only 2 ingredients! It’s even fun to get your hands right in and mix the masa until it’s like playdoh.
These corn tortillas last a week in the refrigerator or 3 months in the freezer. To rewarm, simply cover with a damp paper towel, microwave for 30 seconds, and use right away!
Print Recipe
Corn Tortillas
Equipment
- Large pie plate
- mixing bowl
- plastic wrap
- Griddle
Ingredients
- 3 cups Masa harina (maseca)
- 2¼-2½ cups Water (warm)
Instructions
- Begin by heating the griddle to medium high heat.
- In a large mixing bowl, combine masa and water.
- Mix with your hands and work the dough to combine thoroughly for about 5 minutes. The dough should be soft, pliable, and not dry. It should easily roll into balls for the next step.
- Divide dough into 18 pieces and roll each into a ball.
- Cover the bottom of the pie plate with plastic wrap and place a piece of plastic wrap on the counter.
- Put one masa ball on the plastic wrap and smash with the pie plate, pushing down in the middle to spread the masa out to make an approximate 6-inch circular tortilla.
- Gently remove the dough circle from the plastic wrap and place on the griddle.
- Cook for about 2 minutes and flip the tortilla. Cook on the other side, or until the tortilla begins to have a few brown spots.
- Continue with remaining tortillas. Keep warm in a tortilla warmer.
- Use immediately. Refrigerate cooled tortillas for up to one week or freeze in an airtight freezer bag for up to 3 months.
