Homemade Corn Tortillas are a fun and kid friendly food to make as a family and are a great alternative prepackaged tortillas for dinner!
Today I’m sharing how to make corn tortillas. I am, by no means, an expert corn tortilla making diva. This was the first time I had ever made them and was pretty excited that they actually turned out. But I figured you’re looking at this post because you’ve never made them either, so we can be in this boat together.
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Corn tortillas are basically Masa Harina which is very finely milled corn, a bit of salt, and enough hot water to turn it into a dough. I bought myself a tortilla press
because I wanted to make these. I suppose one could just roll them out, but I wanted the full experience. I grew up in Southern California and I have so many good memories of enjoying amazing Mexican food and eating freshly made corn tortillas. It seems like the ones I always buy are too dry and tear easily. This was yet another reason why I wanted to try and make my own. Plus, the kids got a real kick out of forming the balls and squishing the dough on the press. They love any kind of cooking activity where I
relinquish control and let them help. With Cinco de Mayo as our next foodie holiday, you should definitely make your own homemade corn tortillas!
- 2 cups Masa Harina
- 1/2 teaspoon salt
- 1 1/2 to 2 cups hot water
- In a medium sized bowl, mix together Masa Harina and salt. Pour in 1 1/2 cups hot water and mix. You don't want the dough to be dry or too sticky. If its dry, continue adding water one tablespoon at a time. The final dough should be firm and springy.
- Cover bowl with plastic wrap and allow to rest for one hour.
- Preheat well seasoned griddle over medium low heat. Divide dough into 12 equal portions. Using a tortilla press lined with wax paper or plastic wrap, flatten each tortilla one at a time and place on the hot griddle. Allow to cook for about 1 minute, then flip, cook for another minute, then transfer to a plate. Continue with remaining tortillas.
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