:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/AXR2RiHDjQyviI8Jnmtw/a6872944862b35d4ef5f11ff35c322.png "Tasty Homemade Soft Mexican Corn Tortillas")
Tasty Homemade Soft Mexican Corn Tortillas
These homemade Corn Tortillas are fresh, soft and add a touch of authenticity to any Mexican dish. Crafting them by hand may seem intimidating, but the process is quite simple and the result is well worth it.
Ingredients
- 2 cups of masa harina (a type of corn flour specialized for tortillas and tamales)
- 1⁄2 teaspoon of salt
- 11⁄2 cups warm water
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Directions
In a large mixing bowl, combine the masa harina and salt.
Gradually add in warm water, mixing with your hands to form a dough that is firm and springy when touched, not dry or sticky. If the dough feels dry, add more water, one tablespoon at a time.
Let the dough rest, covered with a kitchen towel, for about 5-10 minutes.
Divide the dough into approximately 15 equal-sized balls.
Use a tortilla press or a rolling pin to flatten each ball between two sheets of plastic wrap until they are about 1/8 inch thick and 6 inches in diameter.
Preheat a skillet or griddle over medium-high heat. Cook each tortilla for approximately 1 minute on each side, or until lightly toasted and little brown spots appear.
Keep finished tortillas warm in a kitchen towel while you cook the rest.
Serve immediately for the best taste, or store in a sealed plastic bag in the refrigerator.
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TammersTasty Homemade Soft Mexican Corn Tortillas
These homemade Corn Tortillas are fresh, soft and add a touch of authenticity to any Mexican dish. Crafting them by hand may seem intimidating, but the process is quite simple and the result is well worth it.
In a large mixing bowl, combine the masa harina and salt.
Gradually add in warm water, mixing with your hands to form a dough that is firm and springy when touched, not dry or sticky. If the dough feels dry, add more water, one tablespoon at a time.
Let the dough rest, covered with a kitchen towel, for about 5-10 minutes.
Divide the dough into approximately 15 equal-sized balls.
Use a tortilla press or a rolling pin to flatten each ball between two sheets of plastic wrap until they are about 1/8 inch thick and 6 inches in diameter.
Preheat a skillet or griddle over medium-high heat. Cook each tortilla for approximately 1 minute on each side, or until lightly toasted and little brown spots appear.
Keep finished tortillas warm in a kitchen towel while you cook the rest.
Serve immediately for the best taste, or store in a sealed plastic bag in the refrigerator.
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