Homemade Corn Tortillas

Name: Homemade Corn Tortillas
Total time: 55 min
Ingredients: 2 (8 oz.) masa harina (such as Bob's Red Mill Golden Corn Flour); 3/4 teaspoon kosher salt; 1 1/2 cups hot water, as needed

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Homemade tortillas may be a labor of love, but boy are they worth it. With the help of a tortilla press, the task of making your own tortillas is much less daunting than it seems. In terms of ingredients, the list is actually quite simple– our recipe only calls for masa harina (a corn flour made from ground nixtamalized corn), kosher salt, and hot water. While it's important to let the dough stand before pressing and cooking, lightly cover with plastic wrap to ensure that the dough does not dry out and crack. If you have a comal (a flat griddle specifically used to cook tortillas), this is the time to use it, but if not, a cast-iron skillet will do for cooking your tortillas.These homemade corn tortillas are thicker, softer, and more fragrant than store-bought tortillas. They can be used to prepare tacos, enchiladas, tostadas, or tortilla chips– the opportunities are endless. You'll never want to go back to bagged, grocery-store tortillas after tasting these tender, fresh, homemade versions. You're sure to impress any guests with your mastery of this classic recipe. Pair with some homemade salsa and a margarita and you're good to go for any party.

By Southern Living Editors

Published on July 26, 2019

Homemade Corn Tortilla — Photo: Antonis Achilleos

Active Time:

25 mins

Total Time:

55 mins

Yield:

Serves 6 (serving size: 2 tortillas)

Ingredients

2 (8 oz.) masa harina (such as Bob's Red Mill Golden Corn Flour)
3/4 teaspoon kosher salt
1 1/2 cups hot water, as needed

Directions

Stir together masa harina and salt in a large bowl. Stir in 1 1/4 cups of the hot water. Knead dough in bowl until well combined and a smooth but not sticky ball is formed, about 15 times. (If the dough cracks when squeezed, it is too dry. Add remaining 1/4 cup water, 1 tablespoon at a time, until dough is the right consistency.) Cover dough loosely with plastic wrap. Let stand at room temperature at least 30 minutes or up to 2 hours.
Heat a large cast-iron skillet or comal over high. Line a tortilla press with a plastic bag to prevent dough from sticking. Divide dough evenly into 12 (about 1 3/8-ounce, 1-inch) pieces. Roll pieces into balls; cover balls loosely with plastic wrap to prevent from drying out.
Working with 1 dough ball at a time, flatten dough in prepared tortilla press to create a 6-inch round. Place flattened dough round in hot skillet. Cook until tortilla turns a pale, dry yellow color, 45 seconds to 1 minute per side. Transfer tortilla to a tortilla warmer or folded towel to keep warm. Repeat process with remaining dough balls.