Have you ever made your own homemade corn tortillas? I absolutely love fresh, homemade tortillas whenever I go out to a Mexican restaurant, and knew it would be worth trying to make at home to replicate the fresh, wonderful taste for our taco nights! You’ll be surprised by how easy this recipe is to create and what a difference in taste you’ll find!
Homemade Corn Tortillas
Servings: 4 Tortillas
- 1 Cup Masa Harina
- 2/3 Cup Water
- 1/8 Teaspoon Salt
Add the masa, water and salt in a medium size bowl and stir to combine. If the mixture seems dry, add a tablespoon of water at a time until the right consistency (this may take practice).
Pre-heat a non-stick skillet or cast iron skillet to medium high heat.
Divide the dough into 4 equal parts and roll each one into a ball.
Lay the 1st ball on a piece of Saran Wrap and cover with a second piece of Sarah Wrap. Using the flat bottom of a cooking pot, press down on the ball of dough. You want each tortilla to be 4″-5″. You may prefer to use a rolling pin if easier.
Carefully transfer the pressed corn tortilla to the hot skillet and cook each side for about 60 seconds.
Remove from the skillet and repeat with the remaining balls of dough.
These tortillas will keep for up to a week in the refrigerator when stored in an air-tight container.
You can also cut up the tortillas with a pizza cutter and turn them into homemade tortilla chips by frying the cut slices of cooked tortillas in a bit of oil! Ta-da, two recipes in one!
That was a lot easier than you might have guessed, right? You don’t need any fancy tools and the ingredients are even easy to find. Look for masa harina in the Mexican aisle of your grocery store or you can pick it up really inexpensively on Amazon. Now, the hardest part will be deciding which of your favorite Mexican recipes to make to go with these yummy corn tortillas!