Corn Tortillas
Surprisingly easy and super delicious! Never buy corn tortillas again!
Equipment
- Tortilla Press Can be done with a rolling pin or pressing with a large pan, but this makes it significantly easier and faster
- Griddle or skillet Preferably cast iron
Ingredients
- 1 cup masa harina masa flour
- ¾ cup hot water
- ½ tsp salt
- ½ tsp onion powder optional, but it adds something delicious and I wouldn't skip it
Instructions
- In a large mixing bowl mix the masa harina, salt, and onion powder. Gradually add the hot water and stir with a wooden spoon. Use your hands to knead the dough until it forms a smooth, cohesive ball (1-3 minutes). You should have a smooth, springy dough, add water or more masa flour to adjust if necessary.
- Using a spoon to portion the dough into a 2-Tbsp ball (about a golf ball in size) and roll into a ball.
- Place the dough ball between two pieces of parchment paper on a tortilla press, then gently press until it forms a 5-6 inch tortilla.
- Heat the skillet over medium-high heat. Cook the tortilla for 30-60 seconds per side, flipping as it heats, until you see small brown spots forming on the tortilla. You may need to flip and repeat several times per tortilla.
- Transfer cooked tortillas to a tortilla warmer or under a kitchen towel to stay warm and keep from drying out. Repeat for all remaining dough.
- Serve and enjoy.