Homemade Corn Tortillas

Homemade corn tortillas are the foundation of Mexican cooking: all you need is masa harina, water and salt, and they cook in minutes. They are far more fragrant and tender than store-bought, and wonderful for tacos, enchiladas and quesadillas alike.

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Method

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1. Mix the masa harina and salt in a bowl.
2. Pour in the water and work it together thoroughly until you have a uniform dough.
3. Turn the dough onto a lightly floured surface and knead for 5 minutes. ⏱ Timer: 5 min
4. Divide the dough into about 8 equal balls of 30 g each.
5. Roll or press each ball into a thin disc, about 15 cm across and 2-3 mm thick (between two sheets of plastic with a rolling pin, or in a tortilla press).
6. Set a large, dry, heavy skillet over slightly higher than medium heat.
7. Cook each tortilla in the dry skillet until the bottom is lightly browned, then flip and cook the other side.
8. Keep the finished tortillas warm, covered with a kitchen towel.

Source: Wikibooks – Cookbook – Cookbook:Homemade Corn Tortillas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• The dough should be soft, not sticky; if the edges crack, add a little water.
• Press or roll it between two pieces of plastic so it does not stick.
• The skillet should be very hot: 40-60 seconds per side is enough.

Frequently asked questions

What is masa harina?

Nixtamalized corn flour; ordinary cornmeal cannot replace it.

How long do they keep?

3 days in the fridge, 2 months in the freezer; reheat them in a dry skillet.

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• Mexican fish soup with white wine
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• Tomato and Chili Onion Salad

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