Once you've made your own corn tortillas you'll never want store bought again.
Homemade Corn Tortillas
- Serves: 8
- 2 cups masa harina
- 1 tsp vegetable oil
- 2 cups warm water
- parchment paper, cut into 8 inch squares approximately
- tortilla press or rolling pin
Mix together the masa harina, vegetable oil and 1 1/3 cups water with a rubber spatula. Then you will knead the dough by hand, adding water as needed, until the dough is very soft and wet. Cover the dough and set aside for at least 10 minutes and longer if you prefer.
Next you will need to make the tortillas. Start with a small ball of dough, about the size of a medium bouncy ball and roll into a ball shape. place between two sheets of parchment paper and place into the tortilla press. Press the dough into a tortilla shape and remove the parchment paper and set aside.
You do not have to use a tortilla press. It is possible to make tortillas with a rolling pin or other substitute. However, the tortilla press is the best way to get a consistent size and thickness in every tortilla.
When you are ready to make the tortillas. Heat a skillet or griddle over medium heat. When the skillet is hot, place the tortilla, parchment paper removed onto the skillet. You do not need to oil the skillet, the tortillas will not stick. Allow the tortilla to cook until you can move it without it sticking, this should take less than 1 minute. When the tortilla moves freely, flip it over and cook until the bottom matches the top. Place each cooked tortilla into a tortilla warmer lined with a slightly damp paper towel. This will keep it warm and keep it from drying until ready to serve.