Do you ever get in your mind that making something from scratch is going to be way too time consuming to justify, and end up just always going with store-bought? For many years I assumed that was the case for homemade corn tortilla—until I actually made them. And couldn’t stop making them. And haven’t stopped making them.
Two factors are key to making this quick recipe even faster. 1.) Do yourself a favor and get a tortilla press. You can buy inexpensive ones that do the job just fine (we use this one). Hand rolling is doable but will definitely slow things down a bit. 2.) Cook them in your largest cast iron pan or on a griddle so you can as many at a time as possible.
Homemade Corn Tortillas
Prep time
Cook time
Total time
Serves: 18
Ingredients
- 2 cups masa harina (masa flour)
- 1½ cups warm water
Instructions
- In a medium sized bowl, mix together the masa flour and water. Stir together to combine, adding a little more water if needed to form a dough. Let mixture rest for 5 minutes. Using your hands, knead dough for a few minutes until dough is smooth and easy to work with.
- Divide dough into about 18 balls (should be about golf ball size or a little larger). Take a plastic freezer bag and cut two two large squares (at least 6x6 inches). Place a ball of dough in between the two plastic sheets and, using a tortilla press or rolling pin, flatten to form a thin circle about 4.5-5 inches in diameter.
- Preheat a large griddle or cast iron pan over medium-high heat. Cook formed tortillas, in batches, about 1-2 minutes per side, or until cooked and browned in spots. Serve warm.
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