Description
Soft, warm, and flavorful homemade corn tortillas made with simple pantry ingredients. These authentic tortillas are perfect for tacos, quesadillas, enchiladas, or serving alongside soups and stews.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 teaspoon vegetable oil (optional, for softer tortillas)
Instructions
- Place the masa harina and salt into a large mixing bowl and stir together.
- Slowly pour in the warm water while mixing the dough with your hands.
- Add the vegetable oil if desired for softer tortillas.
- Knead the dough for 2 to 3 minutes until smooth and soft.
- Cover the bowl with a clean towel and let the dough rest for 20 minutes.
- Divide the dough into 12 equal portions and roll each portion into a ball.
- Place a ball of dough between two sheets of parchment paper and flatten using a tortilla press or heavy pan.
- Heat a dry skillet or cast-iron pan over medium-high heat.
- Cook each tortilla for 45 to 60 seconds per side until light brown spots appear.
- Keep cooked tortillas wrapped in a clean kitchen towel to stay warm and soft.
Notes
- Add a little more warm water if the dough cracks or feels dry.
- Use a heavy skillet or rolling pin if you do not have a tortilla press.
- Keep tortillas covered with a towel while cooking to maintain softness.
- Do not substitute regular cornmeal for masa harina, as the texture will not be the same.
- Store tortillas with parchment paper between each one to prevent sticking.
- Freeze tortillas in a sealed freezer-safe bag for up to 2 months.
Nutrition
- Serving Size: 1 tortilla
- Calories: 60
- Sugar: 0g
- Sodium: 95mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
