Corn Tortillas

By • June 29, 2012 16 Comments

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Makes 8 to 12

  • 2 cups masa harina
  • 1 1/4 cups hot water
  • 1 dash salt
  1. Dissolve salt into the measured glass of warm water. Pour over the bowl of masa harina slowly, stirring as you go.
  2. Mix until combined; smooth but not sticky. Knead/press into a ball. Cover, and let rest for as long as you can wait 30 minutes to 2 hours.
  3. Lay out a few (2 to 3) sheets of parchment paper and fetch that nifty casserole dish or pyrex to help you press out the dough.
  4. Pinch off a golf-ball sized chunk of dough and roll into a smooth ball. Set between two pieces of parchment and start to flatten a bit with your hand. Continue with hands, or for even edges, grab a heavy bowl and put your weight into it over the sheets of parchment and the ball. Remove, peel back parchment, viola.
  5. Cook for two minutes on each side in an non-greased frying pan (cast iron is best). Set aside and begin to stack ‘em up.
  6. Fill with something tasty.

More Great Recipes: Entrees|Rice & Grains|Appetizers|Corn

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