There is nothing quite like the taste of fresh, homemade corn tortillas. These simple discs are the backbone of Mexican cuisine, offering a delicate corn aroma and a tender, slightly chewy texture that store-bought versions simply cannot match. Made with just three ingredients&# 226;ÂÂmasa harina, water, and saltâÂÂthey are incredibly easy to prepare at home. The key is getting the dough consistency right so they puff up beautifully on the hot comal. Perfect for serving alongside tacos, quesadillas, or enchiladas, these tortillas bring an authentic, warm, and comforting element to any meal. Whether you are hosting a festive gathering or enjoying a quiet weeknight dinner, making your own tortillas adds a special touch of care and tradition to your table.
Corn Tortillas
Description
There is nothing quite like the taste of fresh, homemade corn tortillas. These simple discs are the backbone of Mexican cuisine, offering a delicate corn aroma and a tender, slightly chewy texture that store-bought versions simply cannot match. Made with just three ingredients&# 226;ÂÂmasa harina, water, and saltâÂÂthey are incredibly easy to prepare at home. The key is getting the dough consistency right so they puff up beautifully on the hot comal. Perfect for serving alongside tacos, quesadillas, or enchiladas, these tortillas bring an authentic, warm, and comforting element to any meal. Whether you are hosting a festive gathering or enjoying a quiet weeknight dinner, making your own tortillas adds a special touch of care and tradition to your table.Ingredients
Directions
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In a large mixing bowl, combine the masa harina, cold water, and sea salt.
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Stir the mixture with your hands or a spoon until the dough comes together and is smooth.
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Knead the dough briefly; it should be slightly sticky but form a cohesive ball when pressed.
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To test consistency, flatten a small piece between your palms; if edges crack, add water one tablespoon at a time until smooth.
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Divide the dough into 24 golf-ball-sized pieces for tacos or 12 larger balls for quesadillas.
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Place the dough balls on a platter and cover them with a damp towel to prevent drying out.
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Line a tortilla press with two sheets of plastic cut from a heavy-duty freezer bag.
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Heat a comal or cast-iron skillet over medium-high heat until moderately hot.
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Place one dough ball between the plastic sheets in the press and press down firmly to flatten.
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Carefully peel off the top sheet of plastic, then lift the tortilla off the bottom sheet using your fingertips.
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Lay the tortilla gently onto the hot comal.
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Cook for about 30 to 40 seconds per side, pressing lightly with a spatula to encourage puffing.
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Transfer the cooked tortillas to a towel-lined basket to keep them warm and soft.
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Serve immediately, or cool completely, wrap in plastic, and refrigerate for up to one week.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 494.4kcal
- % Daily Value *
- Total Fat 31.2g48%
- Saturated Fat 8.6g43%
- Cholesterol 192.0mg64%
- Sodium 158.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 50.4g101%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
