Corn Tortillas
Learn how to make homemade corn tortillas with these step by step instructions. Easier and tastier than store-bought and only 3 ingredients!
Servings: 16 tortillas
Equipment
- Tortilla press or a rolling pin
- Comal, large nonstick skillet or a well seasoned cast iron griddle
- 2 sheets of plastic to press out the tortillas (cut from a plastic freezer bag for best results)
Ingredients
- 2 cups Instant corn masa flour
- ½ teaspoon salt
- 2– 2 ½ cups of warm water
Instructions
Make the masa dough
- Whisk the instant corn flour and salt together in a large bowl then pour 1 ½ cups of warm water into the flour and stir to combine.
- Add ¼ cup more of water at a time and knead until the dough pulls away from the sides of the bowl but is still moist.
- Form the masa into a ball, cover and let the masa rest for 30 minutes
- Form the dough into balls that are around 1.5 ounces each.
Press the Tortillas
- Open the tortilla press and place one sheet of plastic on the bottom of the press then place a masa ball in the center and place another piece of plastic on top. Close the tortilla press, pressing down gently until the dough has spread into a diameter of about 4-5 inches. If you don't have a tortilla press, use a rolling pin or the bottom of a skillet.
Cook
- Heat the comal to medium heat. (If you don't have a comal, use a nonstick or cast iron skillet or a flat griddle).
- Remove the raw tortilla from the plastic and place it on the skillet. The tortilla should sizzle. Add 2-3 tortillas to the skillet at one time.
- Cook for 2 minutes, then flip it over and cook for another minute and a half or until the top starts to puff up. Flip it over again and let it cook for another minute.
- Remove the tortillas from the skillet and set aside. Keep warm inside of a towel or a tortilla warmer.
- Repeat with the remaining dough balls and serve immediately.
Notes
Storage options:
- If you don’t need that many tortillas, simply make what you need and store the remaining dough in an airtight container in the fridge for up to 3 days.
- The cooked tortillas are best enjoyed fresh but can be stored once cooled completely in a Ziploc bag for up to 1 week.
- Reheat on the stovetop for best results.
- Cooked and cooled tortillas can be frozen for up to 6 months. Wrap tightly in plastic wrap then place in freezer bags. Thaw before reheating.
Nutrition
Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 37mg | Fiber: 1g | Vitamin A: 30IU | Calcium: 19mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
