Homemade Corn Tortillas are the absolute best! They have the freshest flavor and a perfect texture. They're made with just three humble ingredients and with a tortilla press they are super fast and easy to make!
Ready in: 1hour10minutes
2cups (8.5 oz)masa harina corn flour
1 1/2cupswarm water,then more as needed
In a mixing bowl whisk together masa harina and salt.
Pour in water then mix with a wooden spoon to combined.
Knead mixture by hand for a few minutes until you have a soft non-sticky dough, while adding more water or masa harina as needed 1 Tbsp at a time (it shouldn't feel wet or very dry, a little softer than playdough).
Let rest 20 - 30 minutes for more moisture to absorb into flour.
Divide dough into 16 portions (38 grams each or 1 1/2-inch rounds.*)
Roll portions into balls and place on a plate and cover with plastic wrap or a damp kitchen towel.
Heat a cast iron skillet over medium-high heat.
Open a tortilla press** and place one sheet of thick food grade plastic (such as a gallon size resealable bag cut to fit into two sheets to fit the size of the press) on first plate of tortilla press. Place one ball over plastic then cover dough with second sheet of plastic.
Close tortilla press, then press using the handle until ball has flattened to achieve a 6-inch round. Carefully peel top plastic sheet away from tortilla then place tortilla in palm of one hand and peel bottom plastic sheet away using other hand.
Transfer the tortilla to preheated skillet and cook about 40 - 60 seconds per side, until it appears dry on bottom and lightly golden brown in spots. If they are cooking to quickly reduce burner temperature to medium.
Line an airtight container (such as a tortilla warmer, storage container or gallon size resealable bag) with a paper towel then transfer tortilla to container to let steam, soften, and keep warm.
Repeat cooking and steaming process until all of the dough has been used up.
Serve warm or refrigerate dough in airtight container, then reheat when ready to serve. You may choose to reheat in a skillet with a little vegetable oil or olive oil for added moisture and flavor.
*You can make tortillas larger or smaller as preferred. Just use more or less dough per each and flatten bigger or smaller accordingly.
**If you don't own a tortilla press you can use a flat bottom skillet or glass pie plate. Place dough on one sheet of plastic wrap, cover with a second then firmly press down using skillet on dough until you've achieved a 6-inch round.