Homemade Corn Tortillas Recipe
Ingredients
2 cups masa harina (corn flour specifically for tortillas)
1½ to 2 cups warm water
½ teaspoon salt
Optional: a comal or cast-iron skillet for cooking
Instructions
Mix the Dough
In a large bowl, combine masa harina and salt
Gradually add 1½ cups warm water while mixing with your hands
Knead until you achieve a soft, pliable dough that's not sticky (like play-dough consistency)
If too dry, add more water 1 tablespoon at a time
If too wet, add more masa harina
Rest the Dough
Cover the dough with a clean kitchen towel
Let rest for 30 minutes at room temperature
Form the Tortillas
Divide dough into 12-15 golf ball-sized portions
Heat your comal or skillet over medium-high heat
Place a ball between two pieces of plastic (cut from a plastic bag) or parchment paper
Press in a tortilla press, or use a flat-bottomed pan to flatten to about ⅛ inch thick
Cook the Tortillas
Carefully peel the tortilla from the plastic
Place on the hot comal or skillet
Cook for about 45 seconds until the edges start to lift
Flip and cook for 1 minute until light brown spots appear
Flip once more and cook for 30 seconds
The tortilla should puff slightly when ready
Keep Warm
Place finished tortillas in a kitchen towel-lined basket
Keep covered to stay warm and soft
Tips for Success
The dough should be soft but not sticky
If tortillas crack at the edges when pressing, the dough needs more water
Keep tortillas wrapped in cloth while cooking the remaining ones
A properly heated cooking surface is crucial - too hot will burn them, too cool won't develop proper texture
Fresh tortillas are best eaten immediately but can be stored in an airtight container in the refrigerator for up to 3 days