This homemade corn tortillas recipe makes the best tortillas from scratch.
Offering authentic Mexican food recipes including luscious Mexican desserts (ole'!).
HOMEMADE CORN TORTILLAS FROM SCRATCH
2-1/3 cups masa harina (corn flour)
1 tsp kosher salt
1-1/2 cups warm water
Mix the masa harina (available in the ethnic food isle) with the salt. Add 1 cup of warm water slowly; stirring constantly. Knead the dough on a lightly floured board, adding enough of the remaining water by tablespoons until the dough becomes smooth, firm and no longer sticky.
Divide the dough into 12 equal portions (makes 12 tortillas) and form these into balls. Place the balls between waxed paper and using a rolling pin, press into thin, round 5 inch diameter pancake-like shapes.
Cook on medium-high in an ungreased griddle or skillet for
approximately two minutes on each side. As you cook them, stack on a
large sheet of foil. Just before you are ready to eat, preheat the
oven to 300 degrees and warm the stack for 5 minutes.
Now to make flour tortillas, just use white flour instead of the corn flour.
To create perfect homemade
tortillas - use masa flour, and let the dough sit at room temperature for at least 30 minutes. Then it won't stick to the press.
Also, when using the press, do NOT press too hard.