Homemade Corn Torillas

Guest Post by Loulies

“Once you make homemade corn tortillas, you will never be able to buy the grocery store packs again.” – Loulies

  • 2 cups masa harina
  • 1-1/2 – 2 cups hot water
  • Generous pinch kosher salt
  • In a large bowl, combine the masa harina and salt. Add 1-1/2 cups hot water, then continue adding water a tablespoon at a time until the right consistency is reached. It’s best to work it with your hands. The masa will dry out quickly, so cover it with a warm, moist kitchen towel if you need to step away for a few minutes.
  • Next, you will form the masa into even balls about 2 inches in diameter. Work the dough until the ball is smooth and no cracks or wrinkles exist. Place the dough balls on a baking sheet until you are ready to press them flat.
  • Cut two large squares of wax or parchment paper. If you are using a tortilla press, place one sheet on either side. You can also use a large dinner plate if you don’t own a tortilla press. In that case, put the masa ball between the sheets of wax or parchment paper.
  • Press the balls into flat rounds with your press or by applying firm, even pressure to the plate. You may need to smooth the edges with your fingers a bit. Peel the wax or paper off the tortilla carefully, then lay the tortillas on the baking sheet until you are ready to cook them.
  • Heat a heavy skillet over medium high. While the skillet is getting hot, prepare a sauce pan with a tight-fitting lid to hold the warm tortillas. Soak a cloth napkin with warm water, squeeze out the excess moisture, then line the bottom of the sauce pan with it. The edges may hang out a bit.
  • Place the tortillas (one at a time depending on the diameter of your pan) on the hot skillet and allow them to become warm and lightly brown. Use a spatula to turn them over. Place them in the napkin lined saucepan and cover to keep warm.
  • Store leftover tortillas wrapped in a damp paper towel in a sealed zip top plastic bag. To rewarm them, you can either place them in the oven for 10-12 minutes at 350 or in the microwave for about a minute.
  • Quick Tips
  • 1. We use Bob’s Red Mill Masa Harina.
  • 2. Be sure to check out Loulies tortilla tips for excellent results!

About the Guest Author

Loulies is a resource for kitchen inspiration with a focus on cooking and sharing what’s in season.  The website was started thanks to the encouragement of so many great friends and family who love the style of cooking of its authors, Bettina and Suzanne. They cook from all inspirations and both have simple kitchens; utensils hang from the walls, lots of wooden spoons, cast iron pans and a bowl of kosher or sea salt always in reach. A great recipe is meant to be shared, but to cook any recipe is to re-invent it. Visit their wonderful collection of recipes, tips and kitchen wisdom here.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

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