Corn Tortillas

In this Instructable, I will show you how to make corn tortillas from scratch. This easy homemade corn tortillas recipe only requires 3 ingredients! Homemade ones are so much better than store-bought tortillas. And they are super simple to make at home, even if you don't have a tortilla press. If I can do it, you can do it. Let's get started!

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Follow the easy steps below or watch the video tutorial or do both!

Ingredients: (Makes enough for 8 4-inch tortillas)

• 1 cup Maseca (corn masa flour) (125g)
• 3/4 cup water (177ml)
• 1/8 tsp salt, you can add a little more if you want (less than 1g)

Tools:

• Bowls
• Paper towel or kitchen towel
• Tortilla press or pie plate or something
• Plastic bag
• Spatula Skillet (cast iron or nonstick)
• Tortilla keeper or plate with a damp towel

This dough is super simple. Begin with the masa in a large bowl. Then add the salt and whisk them together. Warm the water, and then add about a fourth of it. Use your fingers and start mixing the water in with the masa. Then add a bit more water, etc. Until the dough comes together and when you press on it with your finger it doesn't stick to it. You may have a little water left, or you may need a bit more water. It shouldn't be crumbly/dry and it shouldn't be really damp either.

If it is too dry, add a bit more water, if too wet add a little bit more masa. :)

Now knead the dough with one hand for about 5 minutes. This helps the masa absorb the water and produces a softer tortilla that won't crack or split on you. Once kneaded, shape it into a ball, and cover it with a damp paper towel or a kitchen towel and allow the dough to rest for 20 to 30 minutes.

Once the dough has rested, take it out and roll it into a long log. Then divide it equally into 8 pieces. The easiest way is to cut it in half, then each piece in half, then in half again, leaving you with 8 pretty equal pieces.

Take the dough and roll it in between your palms into a ball. The size will be about the size of a ping/pong little smaller than a golf ball.

Place them in a bowl and cover them again with the damp cloth while you press them.

Take one of the dough balls and place it in between two pieces of plastic. I always just use a 1-gallon ziplock bag and cut off the zipper and cut the sides.

Then you can press it with a tortilla press if you have one of those, or just press down on it with a pie plate or heavy pot or something.

Gently peel it from the plastic, it shouldn't stick at all. Now it can be cooked. You can press then cook, or press all of the balls first then cook them, just make sure to keep them covered with the damp cloth before cooking them.

Heat up a non-stick or cast-iron skillet or griddle on medium-high heat (approx 375 F/190 C to 400 F/205 C).

Then place a tortilla on the pan and let it cook for 30 seconds, then carefully flip it over, I use my fingers, but you may want to use a spatula if you aren't used to using your fingers. The pan is super hot!

After you flip it over, cook the other side for 30 seconds. Flip it over to the other side and give it a pat with a spatula. It will most likely puff, which means it is done. Even if it doesn't puff up, take it off after 30 seconds. The total time will be around 1 min 15 to 1 min 30 seconds.

Place the cooked tortillas in a tortilla keeper with a damp cloth or on a plate with a damp cloth, while you cook the rest of them.

And there you go, homemade corn tortillas using just 3 ingredients. Use these for tacos, quesadillas, enchiladas, etc. Enjoy!

You can print the recipe here if you like.

Now watch those steps in action with this video tutorial. :)