Homemade Corn Tortillas

5 from 1 vote

These Homemade Corn Tortillas are so simple, delicious and easy! They are the perfect foundation for any traditional taco dish!

Prep Time20

Cook Time25

Total Time45

Course: Bread

Cuisine: Mexican

Servings: Tortillas

Calories: 83kcal

Combine salt and masa harina in a large bowl.
Add 1 cup of warm water and mix until a pliable dough forms. If needed, add the other ⅓ to ½ cup of water 1 or 2 tablespoons at a time until the correct dough texture is achieved. It should not stick to your hands, but it should leave an indent if pressed with a finger tip. It should also not crumble when squeezed. (You may not use all of the water.)

Preheat a large cast iron pan over medium-high heat.
Line a tortilla press with parchment paper, or two halves of a zip-top bag.
Portion 50 grams (about the size of a golf ball) of tortilla dough on the tortilla press and squeeze until flattened into a 6 to 8-inch disk.
Remove from tortilla press and place in the cast iron pan and cook 1-minute per side until cooked through, and lightly charred.
While the first tortilla is cooking, press out the next tortilla.
Remove tortilla from pan and stack on a plate or in a tortilla warmer with parchment paper in between each tortilla.
Repeat steps 3 through 5 until all of the dough is used.

Preheat a large cast iron pan over medium-high heat.
Portion 50 grams of tortilla dough (about the size of a golf ball), and roll on an unfloured work surface until flattened into a 6 - 8-inch disk. Repeat with remaining dough, placing parchment paper between each tortilla so they don't stick.
Cook each tortilla in the preheated cast iron pan until cooked through, and lightly charred.
Remove tortilla from pan and stack on a plate or in a tortilla warmer with parchment paper in between each tortilla.
Repeat steps 3 and 4 until all of the dough is used.