Homemade Corn Tortillas
Homemade tortillas are perfect to make with kids, who love to mix the dough and help flatten it into rounds. To shape the tortillas, you can either use a tortilla press or the bottom of a casserole dish or skillet. While I generally don’t like to bring home plastic shopping bags from the grocery store, I’ve found that they are very useful for pressing the dough. Cut 2 circles from a bag, and flatten the tortillas between them—the tortillas won’t stick at all. Wax paper also works, but you’ll need several pieces since it tends to tear.
Ingredients
- 2 cups masa harina (preferably Bob’s Red Mill brand)
- ½ teaspoon sea salt
- 1 ½ cups warm water
Instructions
- In a medium bowl, whisk together the masa harina and sea salt. Add the water and whisk until combined and thick. Pat the dough into a ball in the bottom of the bowl. Cover with plastic wrap and let sit 30-60 minutes.
- Cut 2 8-inch circles out of a plastic shopping bag.
- Shape the dough into 1 ½ to 2-inch balls and line them on a sheet pan. Press the balls into 5-6-inch rounds between the plastic bag rounds using a tortilla press or the bottom of a heavy casserole or skillet. Do Ahead: The tortillas can be layered between pieces of wax paper, covered tightly with plastic wrap and refrigerated overnight.
- Heat a large cast iron skillet or a griddle over medium-high heat. Cook the tortillas on each side until golden in spots. Immediately wrap in a kitchen towel to keep warm. Serve the warm tortillas with the filling of your choice.