Homemade Corn Tortillas

Tortillas are one of those things that once you try homemade, you can never go back. You can never unlearn how much tastier they are than pre-packaged, store-bought tortillas. But for some unknown reason, many people are intimidated at the thought of making them. If you even understood how easy it is to make your own tortillas, you’d kick your own ass for waiting this long to do it.

Corn tortillas are the simplest, quickest tortillas to make because you don’t even have to use a mixer. Just throw all your ingredients in a big bowl and mix it up, then press your tortillas, throw them on a hot griddle for a couple minutes and it’s fiesta time all up in your mouth.

These are so craaaaaaaaazy versatile, it’s insane. I use them for tacos, enchiladas, tostadas, juevos rancheros, taquitos, the list goes on. and on. and on. Wanna be the undefeated Taco Tuesday champion? Fry up a few of these bad boys in a skillet and shape them into taco shells, sprinkle with a little sea salt, and no one can ever possibly top your tacos. It simply cannot be done.

Got kids? Put their little asses to work shaping tortilla balls or pressing out the tortillas. My boys love helping with these.

So there you have it – a quick, easy way to kick your Taco Tuesday game up a notch.

De nada.

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Homemade Corn Tortillas

Quick, easy and versatile, this is a recipe you'll use over and over again.

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Servings

-15 6-inch tortillas MetricUS Imperial

Ingredients

• 2 cups masa harina corn flour
• 1/2 tsp sea salt
• 1 1/2 - 2 cups hot water

Servings -15 6-inch tortillas MetricUS Imperial Ingredients 2 cups masa harina corn flour 1/2 tsp sea salt 1 1/2 - 2 cups hot water

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Instructions

1. In a medium bowl, mix the masa harina and salt.
2. Slowly add water, mixing with a fork, until the dough reaches desired consistency. It should be firm and springy when touched, not dry or sticky.
3. Cover the bowl with a kitchen towel and let the dough rest for 15 - 20 minutes or so.
4. Preheat a cast-iron griddle or skillet on medium-low heat.
5. Divide the dough into 2-inch balls and press each ball in a tortilla press or between two pieces of wax paper. (I use a tortilla press, with the tortilla ball pressed between two sheets of wax paper just to make sure nothing sticks, because sticking is a major pain in the ass.)
6. Cook each tortilla for about a minute, then flip and cook the other side for another 30 seconds or so.
7. Remove from the griddle and keep warm in a tortilla keeper or covered casserole dish.