A simple and authentic recipe for making fresh corn tortillas from masa harina, a staple in Mexican cuisine.
Masa Harina: Essential Flour Guide
A simple and authentic recipe for making fresh corn tortillas from masa harina, a staple in Mexican cuisine.
Ingredients
- 2 cup masa harina
- 1.5 cup warm water
- 0.5 teaspoon salt
Instructions
- In a large bowl, combine the masa harina and salt.
- Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky or crumbly.
- Knead the dough for about 2-3 minutes until smooth. If too dry, add a teaspoon of water at a time; if too sticky, add a teaspoon of masa harina.
- Divide the dough into 12-16 equal balls, about 1.5 inches in diameter.
- Place a dough ball between two pieces of plastic wrap or parchment paper in a tortilla press. Press firmly to form a thin, flat tortilla (about 6 inches in diameter).
- Heat a comal or a heavy-bottomed skillet over medium-high heat. Do not add oil.
- Carefully peel the tortilla from the plastic wrap and place it on the hot comal.
- Cook for about 45-60 seconds per side, until light brown spots appear and the tortilla puffs up slightly. Flip once or twice.
- Remove from comal and immediately place in a clean kitchen towel or tortilla warmer to keep warm and pliable. Repeat with remaining dough.
- Serve warm with your favorite fillings.
Notes
For best results, use a tortilla press to ensure even thickness. If the dough is too dry, add a little more water. If too sticky, add a little more masa harina. Keep cooked tortillas warm in a towel-lined basket.
