Soft Homemade Corn Tortillas
Experience the warm, toasty aroma of fresh corn with these soft and flexible homemade tortillas. Perfect for tacos, they bend without cracking and taste far better than store-bought options.
Equipment
- Tortilla Press
- Cast Iron Skillet
- large bowl
- Resealable Plastic Bag
Ingredients
- 1 cup masa harina
- ¾ cup hot tap water
- ½ teaspoon kosher salt
Instructions
Mix and hydrate the masa
- In a large bowl, combine the masa harina with the hot tap water and kosher salt. Use your fingers to mix until the dough starts to clump and smells sweet.
- Knead for a few minutes until the dough feels like smooth modeling clay. If it is sandy, add water by the teaspoon. If sticky, add a little more masa harina.
- Cover the bowl with a damp towel and let the dough rest for 20 to 30 minutes to allow the starch to fully hydrate.
Set up your press and warming station
- Cut a resealable plastic bag into two rounds the size of your press. Drape a clean kitchen towel over a dish to create a steam station for the finished tortillas.
Press, peel, and handle the tortillas
- Pinch off dough and roll into a 1.5-inch ball (about 1 ounce). Place it between the plastic rounds in the center of the press.
- Close the press and push the lever down to create a thin, even disc with smooth edges. Peel away the plastic carefully.
Cook with the three-step flip for the puff
- Slide the tortilla onto a hot, dry skillet over medium-high heat. Cook for 30 to 45 seconds until the surface sets. Flip and cook for 1 minute until golden freckles appear.
- Flip again and press with a spatula to encourage a puff, cooking for 30 seconds. Give it a final 5 to 10 second flash flip.
- Transfer immediately to the towel-lined dish and wrap tightly. Let the stack rest for at least 15 minutes to become soft and supple.
Notes
Pro Tip: Always keep your dough covered with a damp towel while working to prevent the edges from drying out and cracking.
Storage Tip: Keep cooked tortillas in an airtight bag in the fridge for up to 3 days. Reheat with steam or a damp paper towel to restore flexibility.
Troubleshooting: If the tortillas do not puff, ensure your skillet is hot enough. The first side must set quickly to trap the steam inside.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 55kcalCarbohydrates: 12gProtein: 1.2gFat: 0.5gSaturated Fat: 0.1gSodium: 98mgPotassium: 35mgFiber: 1.5gSugar: 0.2gCalcium: 15mgIron: 0.4mg
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