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How to Make Corn Tortillas

It turns out that homemade corn tortillas, with their seductive softness and slightly sweet flavor (don’t even get me started on the amazing smell) changed my taco-making life.

Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 3 servings
Calories 138 kcal
Author Jackie Dodd

Ingredients

  • 1 cup Masa
  • pinch salt
  • ¾ cup water I’ve also used beer, which turns out great as well

Instructions

  1. In a large bowl, add the Masa and the salt, stir to combine.
  2. Add the water and stir to combine. If the dough is too dry to hold together, add additional water. If it is too wet, add more Masa.
  3. Form into balls a bit larger than golf balls.
  4. Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper. Place one ball in the center.
  5. Press, rotate and press again until thin.
  6. Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles).
  7. Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
  8. Serve warm, impress your friends.