Teresa's Recipes
Homemade Corn Tortillas
Dive into the heart of Mexican cuisine with these authentic homemade corn tortillas! Crafted from masa harina, these tortillas are not only a culinary staple but also a warm embrace of tradition. With their soft, pliable texture, they serve as the perfect vessel for tacos, enchiladas, or simply enjoyed with a touch of butter and salt. The earthy aroma and fresh flavor of these tortillas will transport you to the bustling streets of Mexico, where tortillas are cherished as a daily staple. Making them from scratch is not just a cooking task; it’s a delightful journey through centuries of culinary history, connecting you to the rich tapestry of Mexican culture.
Ingredients
- 2 cups Masa harina
- 1/2 teaspoon Salt
- 1 to 1.5 cups, as needed Warm water
Dietary Notes
- Servings: 12
- Dish Type: Side
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 60
- Fat: 1g
- Carbs: 13g
- Protein: 1g
- Sodium: 200mg
- Sugar: 0g
Instructions
- In a large mixing bowl, combine the masa harina and salt, mixing well to evenly distribute the salt.
- Gradually add 1 cup of warm water while stirring with a spoon or your hands. Continue mixing until a soft dough forms. If the dough feels too dry, add warm water, one tablespoon at a time. If it feels too wet, add a sprinkle of masa harina until the desired texture is reached.
- Once the dough is smooth and pliable, divide it into 12 equal-sized balls, about the size of a golf ball.
- Preheat a griddle or non-stick skillet over medium-high heat until hot. A cast-iron skillet works exceptionally well for achieving the perfect char.
- Place a ball of dough between two sheets of plastic wrap or parchment paper. Using a tortilla press or a heavy flat-bottomed object (like a plate), press down firmly to flatten the dough into a thin, round tortilla, approximately 6 inches in diameter.
- Carefully peel off the plastic wrap or parchment paper and transfer the tortilla to the hot griddle or skillet.
- Cook for about 1 minute on each side or until lightly browned and cooked through. The tortilla should have small brown spots but remain soft and flexible.
- Repeat the process with the remaining dough balls, stacking the cooked tortillas on a plate and covering them with a clean kitchen towel to keep warm.
- Serve the corn tortillas warm, and enjoy them with your favorite fillings, or simply with butter and a sprinkle of salt.
Tips
- For a twist, consider adding spices such as cumin or chili powder to the masa harina for flavorful variations.
- You can also experiment with different types of fillings, such as grilled vegetables, meats, or beans, to create delicious tacos or enchiladas.
- If you don’t have a tortilla press, use a heavy skillet to flatten the dough, but be gentle to avoid tearing.