Homemade Corn Tortillas

Recipe View Gather your simple ingredients. (5 minutes)

Recipe View In a medium bowl, thoroughly combine the masa harina and hot water until a dough forms. (5 minutes)

Recipe View Transfer the dough to a clean work surface. Knead until it becomes pliable and smooth. If the dough is too sticky, gradually add more masa harina. If it starts to dry out, sprinkle in a bit more water. (5-7 minutes)

Recipe View Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This allows the masa to fully hydrate. (30 minutes)

Recipe View Preheat a cast iron skillet or griddle over medium-high heat until a drop of water sizzles and evaporates quickly. (5 minutes)

Recipe View Divide the dough into 15 equal-sized balls. Using a tortilla press, a rolling pin, or even your hands, flatten each ball between two sheets of plastic wrap to form a thin, round tortilla. (15 minutes)

Recipe View Carefully cook each tortilla in the preheated pan for about 30 seconds per side, until lightly browned and slightly puffed. (30 seconds)

Recipe View Remove the cooked tortillas to a plate and cover them with a clean kitchen towel to keep them warm and moist. Repeat with the remaining tortillas. (10 minutes)