With just a few ingredients you can have fresh, homemeade corn tortillas to pair with your favorite Mexican dishes. 

Homemade Corn Tortillas, 12 tortillas
2 cups masa harina flour
1/2 tsp. salt
1 1/3 cup warm water (microwaved 1 minute)

Mix together masa harina and salt with a whisk. Pour in the warm water. Stir together until dough starts to form - not too sticky or too dry. Add more water or flour, as necessary. Roll dough into a log. Cut into twelve equal balls; let rest under a piece of plastic wrap. 

Heat a cast iron skillet over medium high heat. Flatten the tortilla balls under a tortilla press or use a rolling pin with the dough under a sheet of plastic wrap or plastic bag to prevent sticking. Spray some oil into your preheated pan. Add the first tortilla; cook on each side for 1-2 minute or until lightly golden. Remove and repeat.

Be Well,

Kristin

For a printable version of this recipe, click here: Homemade Corn Tortillas
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