Make authentic, soft corn tortillas from scratch using only three simple ingredients. These fresh tortillas are naturally gluten-free and perfect for tacos or enchiladas.
Author:leogrant
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:16 tortillas 1x
Category:Mexican Staples
Method:Stovetop Cooking
Cuisine:Mexican
Diet:Vegan
Ingredients
Scale
2 cups Masa Harina (plus more for dusting)
1 1/2 cups hot water
1/2 teaspoon salt
Instructions
In a medium bowl, mix the Masa Harina and salt.
Gradually add the hot water while mixing with your hands until a soft dough forms. Knead the dough for about 2 minutes until smooth. If the dough is too dry, add a teaspoon of water; if too sticky, add a teaspoon of Masa Harina.
Divide the dough into 16 equal balls, about the size of a golf ball. Cover the dough balls with a damp cloth to prevent drying.
Heat a dry cast-iron skillet or comal over medium heat.
Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press or a heavy skillet until it forms a thin, flat circle, about 5-6 inches in diameter.
Carefully peel off the top plastic layer, flip the dough onto your hand, and peel off the bottom layer. Gently place the tortilla onto the hot skillet.
Cook for 30 seconds until bubbles start to form. Flip the tortilla and cook for another 30 seconds.
Flip the tortilla one last time and cook for 30 to 60 seconds until it puffs slightly and has light brown spots.
Transfer the finished tortilla to a tortilla warmer or wrap it in a clean kitchen towel to keep it warm and soft while you cook the remaining tortillas.
Notes
To keep your corn tortillas soft after cooking, stack them immediately in a tortilla warmer or wrap them tightly in a clean kitchen towel placed inside a plastic bag.
If your tortillas crack while pressing, the dough is too dry. Add a few drops of water to the dough ball and knead briefly.
These homemade corn tortillas are naturally gluten free tortillas.