Homemade Corn Tortillas: Easy & Delicious Recipe
Corn tortillas: make these easy, homemade tortillas perfect for tacos or enchiladas. Soft and delicious, enjoy them fresh!
Ingredients
- 2 cups masa harina (we use Bob's Red Mill Organic Masa Harina)
- ½ tsp salt
- 1 ½ – 2 cups hot water
- 1 tbsp vegetable oil (optional, for softer tortillas)
- 1 tsp baking powder (optional, for fluffier tortillas)
- 1 lime, juiced (for a subtle tang and to help with texture)
Instructions
- In a mixing bowl, combine 2 cups masa harina and ½ tsp. salt. Gradually add 1½ cups hot water, stirring until a soft, springy dough forms. Adjust with more water or masa harina as needed.
- Cover the dough with a damp towel and let it rest for 1 hour.
- Heat a large cast iron skillet or griddle over medium-high heat.
- Divide the dough into golf ball-sized portions. Press or roll each portion between parchment paper into thin (about 6-inch diameter) tortillas.
- Carefully place tortillas onto the hot skillet. Cook for about 1 minute per side, until lightly browned and cooked through.
- Transfer cooked tortillas to a plate lined with a cloth napkin and cover to keep warm and pliable. Repeat with remaining dough.
Notes
- Ensure your skillet is hot enough to cook the tortillas quickly.
- If the dough feels dry, add water gradually until it is soft and easy to work with.
- For best results, use a tortilla press for uniform thickness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the dough feels dry, add water gradually until it is soft and easy to work with.
- For best results, use a tortilla press for uniform thickness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.