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Homemade Corn Tortillas

Everton.Stonehead's picture
Ingredients
  Masa harina tortilla flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Warm water 1 1⁄4 Cup (20 tbs)
Directions

1. In a medium mixing bowl combine the tortilla flour and, if desired, the salt; add water. Stir mixture together with your hands till dough is firm but moist (if necessary, add additional water, 1 tablespoon at a time). Let dough rest for 15 minutes.
2. Divide dough into 12 equal portions; shape into balls. Use a tortilla press or a rolling pin to make tortillas. If using a tortilla press, place dough between 2 sheets of waxed paper on the press; press to a 6-inch circle. If using a rolling pin, flatten dough between 2 sheets of waxed paper. Roll from center to edges into a 6-inch circle. Repeat with remaining dough.
3. Preheat an 8-inch ungreased skillet or griddle over medium-high heat. Remove a sheet of waxed paper from a tortilla and place the tortilla, paper side up, in the hot pan. Carefully peel off remaining waxed paper. Cook, turning every 30 seconds, about 2 minutes or till tortilla is dry and light brown (tortilla should still be soft). Keep tortillas wrapped in foil while making additional tortillas to prevent them from drying out. Use tortillas immediately or cool and store.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Browned
Ingredient: 
Corn
Interest: 
Everyday, Healthy

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