Fresh Corn Tortillas

From the kitchen of Carly

Homemade corn tortillas beat store-bought every time. Masa, salt, water, and a tortilla press transform into warm, flexible rounds that taste like real corn. Worth the five minutes of hands-on work for tacos, enchiladas, or just butter and salt.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
  • 11/2 teaspoon kosher salt
  • 1Vegetable oil (for brushing)

Instructions

  1. Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.

  2. Measure 1 heaping tablespoon dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.

  3. Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2-3 tortillas until charred in spots and edges start to curl, 1-2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.