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Corn Tortillas (masa) Recipe

Mexican · Bread · 30 min total

Soft, pliable corn tortillas made from scratch using masa harina. These are essential for tacos, enchiladas, or simply served warm with butter.

Ingredients

• 2 cups masa harina (e.g., Maseca)
• 1/2 teaspoon salt
• 1 1/2 cups warm water

Instructions

1. In a medium bowl, whisk together masa harina and salt. Add warm water and mix with your hands until a soft dough forms. If dough is too dry, add water 1 tablespoon at a time; if too sticky, add masa harina 1 tablespoon at a time.
2. Knead dough in the bowl for 2 minutes until smooth. Cover with a damp towel and let rest for 10 minutes.
3. Cut two pieces of plastic wrap or a zip-top bag (sides cut open) to line a tortilla press. Alternatively, use a heavy skillet or flat pot as a press.
4. Divide dough into 12 equal balls (about golf ball size). Keep balls covered with a damp towel to prevent drying.
5. Preheat a comal or cast-iron skillet over medium-high heat. No oil needed.
6. Place one dough ball between the plastic sheets and press firmly to form a 5- to 6-inch round tortilla. Peel off top plastic.
7. Carefully flip the tortilla onto your palm, then peel off the second plastic. Gently lay tortilla onto the hot skillet.
8. Cook for 30-45 seconds until edges start to lift and bottom has brown spots. Flip and cook for another 30-45 seconds. Flip once more and cook for 10-15 seconds; tortilla should puff slightly.
9. Transfer cooked tortilla to a basket lined with a clean kitchen towel. Repeat with remaining dough, stacking tortillas and covering with the towel to keep warm.
10. Serve warm.

Tips

• For best texture, use fresh masa harina and warm water.
• If tortillas are not puffing, the dough may be too dry; add a bit more water.
• Store leftover tortillas in an airtight container in the fridge for up to 3 days; reheat on a dry skillet.
• Tortillas can be frozen for up to 3 months; separate with parchment paper.

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