Homemade corn tortillas with masa harina
Traditional corn tortillas use masa harina, a nixtamalized corn flour. The process is simple and yields tender, flavorful tortillas perfect for tacos.
Basic steps:
- Mix 2 cups masa harina with about 1 1/4 to 1 1/2 cups hot water and a pinch of salt. Stir until a soft, non-sticky dough forms.
- Rest the dough for 10–20 minutes, covered with a damp towel.
- Divide into golf-ball-sized portions and press between plastic in a tortilla press or roll out between parchment to about 1/8-inch thickness.
- Cook on a hot, dry cast-iron skillet or comal for ~1 minute per side until lightly browned and starting to puff.
Tips:
- Adjust water as needed; dough should be supple but not sticky.
- Keep cooked tortillas warm wrapped in a towel to retain pliability.
- If you want flavored tortillas, stir in herbs, toasted spices, or a spoonful of pureed roasted corn.
Homemade corn tortillas are quick to make and far superior in texture and flavor to many store-bought options.