Breads & Bakingculinaryhill
Corn Tortillas
Authentic corn tortillas are made with just two ingredients: Masa flour and water. Learn how to make corn tortillas from scratch, a process so easy you barely need a recipe.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●griddle
- ●bowl
📝 Preparation Steps
1
Line a tortilla press on both sides with plastic wrap (I use zipper-top plastic bag cut in half along the sides leaving the bottom attached). Preheat a dry skillet or griddle pan over medium-high heat.
2
In a large, deep bowl, add corn masa flour and water. Using your hands, knead them together until a soft, smooth dough forms.
corn masa flour (see note 2)2 cupswater (see note 3)14 ounces
3
Divide the dough into small balls about 1.4 ounces each. You should have about 18 balls of dough.
4
Working with one ball of dough at a time, place one dough ball on the open tortilla press. Close and press firmly until flattened (the tortilla should be about 5 1/2 inches in diameter).
5
To remove the tortilla from the plastic, lift the bottom plastic sheet up to transfer to the tortilla to the top side of the press (on the plastic). Pull the bottom plastic sheet back down, leaving the tortilla on the top half, then press the tortilla from the back side of the plastic into your open palm.
6
Lay the tortilla carefully on the preheated skillet and cook for ⏱️ 30 seconds on each side, turning each tortilla 3 times, ⏱️ 90 seconds total. Transfer to a plate and repeat with remaining tortilla dough. Cool completely and wrap in plastic bags, then refrigerate for up to 4 days or freeze for up to 2 months.
Nutrition Facts
calories
139 kcal
fat Content
1 g
serving Size
3 tortillas
fiber Content
2 g
sodium Content
5 mg
protein Content
4 g
carbohydrate Content
29 g
saturated Fat Content
0.2 g
unsaturated Fat Content
1.4 g
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