Handmade Corn Tortillas

Did you know that homemade corn tortillas are one of the easiest things to make in the world?  Seriously. Two ingredients is all it takes.  Masa harina and warm water.  Doesn’t get much simpler than that.

Masa means dough in Spanish… it’s a corn flour that’s used to make tortillas, tamales, and many other Latin staples you may know of.  Corn kernels are dried, then mixed with a solution of water and lime, then dried again and ground.    It’s available in many-a-store near you.  🙂

If you have a tortilla press, your life will be made even simpler.  Those things are great.  But unless you’re whippin’ up tortillas on the reg, chances are you don’t have one.  And neither do I.  So when I get an itch to whip up some homemade guys, I just get creative with what I have and it works just fine. 🙂

My next project will be to craft up some sort of plantain tortilla… I’m super into plantain everything right now.  But for now, a simple corn tortilla is pretty unbeatable.  Great for those taco bar nights and Mexican feasts over the summer.  

makes approx ten tortillas

INGREDIENTS

2 cups masa harina

1 1/2 – 2 cups warm water

1/2 tsp salt

optional: 1/2 tsp garlic powder

  

DIRECTIONS

This is all you need… crazy right?!

Sometimes the simplest things are the best things ❤

Mix masa harina, water, and salt in a large bowl

(Garlic is an option for flavored tortillas- it’s super subtle, and not needed, but an option!)

Start with 1 1/2 cups water- use hands to form a dough

Add more water as needed- you want a doughy texture…

not so moist that it sticks to your hands, but not so dry that it cracks

(I usually need 2 cups)

Form a ball and let it sit for a few minutes

(The longer it sits, the more water is absorbed… but I’m antsy and get right to tortilla town)

Obviously a tortilla press makes this process really quick and easy, but I don’t have one,

so I’ve learned to get creative with regular kitchen objects and it works just fine 🙂

Lay a sheet of parchment paper out, followed by a layer of Saran Wrap

(This helps create a non-stick surface for the dough)

Grab a little chunk of dough and roll it into a ball- a golf ball size os good

Lay it in the center of the right side of the Saran

(You’ll fold it over, like a book, so centered on one side is ideal)

Fold the parchment and Saran over the dough, then use a heavy pan to press it

I have to put all my weight on it, but you may have some super hero muscles that I don’t

Muscle-man strength or not, get that baby flat!  

Thinner is better… otherwise you’ll find yourself with a flat sope on your hands 😉

 

See, easy… you’re already almost done!

Peel the Saran back carefully,- these guys break easily

If it’s tough to pull the tortilla off the plastic without ripping it, put it in your hands first,

then just peel the plastic off… I love easy solutions 🙂

 

Voila. 

Heat a large pan (I like cast iron) over medium-high heat

(On my lame-o electric stove, it’s a 7.5- yours may be a bit diff)

Cook for a couple of minutes on one side, then flip and cook for a minute more

You’ll know it’s done with it begins to lightly char

This may not be the prettiest beaut, but sorta like so

That’s it… use right away or store in a Ziploc in your fridge for a later day 🙂

(Will last 2-3 days, so the sooner the better!)