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.
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!
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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