PT60M 12-20 1 3/4 cups masa harina 1 cup plus 2 tablespoons hot water

Corn Tortilla Recipe

A corn tortilla recipe can be a dime a dozen on the internet. Why, because it is the simplest and most rewarding flavor you’ll ever experience. It takes a bit of practice and a good quality masa harina to get the right flavor and texture. Once you’ve mastered the technique, experiment by adding poblano pepper juice for a green tortilla or turmeric for orange ones. The ideas are endless, start making them today and you’ll be on your way creating your own street tacos that everyone will request.

Serve them with refried beans for a meatless meal. I enjoy making both flour and corn tortillas. They are great to have on hand. Just reheat in a skillet and it will taste like you just made them.

 

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1 3/4 cups masa harina

1 cup plus 2 tablespoons hot water

1/4 teaspoon kosher salt

 

Combine the masa harina, salt and hot water together.. Mix with hand, kneading until thoroughly combined. Cover and let stand 30 minutes.

Heat griddle. Set large griddle (one that stretches over 2 burners). Set heat under one end to medium and the other end at medium-high.

Adjust consistency of dough. Gently squeeze dough. If it is stiff, knead in water 1 or 2 teaspoons at a time until the dough feels like soft cookie dough—not stiff, but not sticky. Divide evenly into 15 pieces for 6" tortillas and roll each into a ball. Cover with plastic.

Press out dough balls. Cut 2 pieces of plastic bag 1-inch larger than tortilla press. Open press. Lay in one piece of plastic. Lay dough ball in center. Top with second piece of plastic. Close press. Press gently—enough to mash dough into 6" round disc. Pull off top piece of plastic.

Un-mold uncooked tortilla. Flip tortilla onto right hand (if right-handed). Lay on medium-hot griddle by letting bottom of tortilla touch griddle, then lowering your hand slightly and moving it away from you—the tortilla will stick to the hot surface so you can roll your hand out from under it as it rolls down flat.

After about 30 seconds, edges of tortilla will dry slightly and tortilla will release from griddle—before this moment, tortilla will be stuck. With metal spatula, flip onto hotter side of griddle.

After about 30 seconds, tortilla should be browned underneath. Flip. Cook 30 seconds more—tortilla should puff in places. Transfer to basket lined with towel. Keep warm while finishing the rest of the tortillas.

 

One thought on "Corn Tortilla Recipe"

  1. Victoria Balas says:

    I love these tortillas!

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