Corn Tortillas
Enjoy the versatility of homemade corn tortillas. Discover how easy it is to create them with just two ingredients.
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 the 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 the 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.
Nutrition
Serving: 1tortillaCalories: 62kcal
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