When it comes to Mexican food, there’s really not a whole lot we don’t like. Tacos, tamales, chiles rellenos…we can’t get enough!
It’s our deep love of all those dishes that made us want to try making corn tortillas at home and we were super excited when they turned out easily and deliciously; they make taco night way, way better and they’re so easily incorporated into other dishes (like these chips!) that it makes the whole process – which we actually found to be pretty fun – totally worthwhile. We promise, they’re the perfect addition to your meal and you’ll be glad you made them!!
Makes approx. 16
- 1 1/2 cups masa harina or yellow cornmeal
- 1-1 1/4 cups hot water
- 3/4 teaspoon salt
- Combine your masa harina and salt in a large bowl and stir together.
- Slowly pour in 1 cup hot water and mix until dough begins to form.
Note: if dough is too dry pour in remaining water and mix together.
- Knead dough 5 times, or until smooth and no longer sticky, then cover and let sit for 45 minutes.
Note: dough shouldn’t have cracks in it once you knead it.
- Divide dough into 16 even sections and roll each into a ball.
Note: when you’re ready to start forming your tortillas, set a large, heavy-bottomed skillet over medium-high heat until hot.
- If you don’t have a tortilla press (we didn’t), cut off the top zipper part of a large re-sealable plastic bag and open plastic so you have a large rectangle.
- Place 1 dough ball in the center of one side of the plastic and fold remaining plastic over the top of the dough.
- Cover plastic with a plate or rolling pin and evenly press or roll down on plate until you’ve formed a flat disc.
- Gently remove plastic from the tortilla, moving from one side to the other (not just lifting it up vertically), and transfer tortilla to hot skillet.
Note: if you’re forming a stack of tortillas, separate them with plastic so they don’t stick.
- Cook tortilla for 1 minute, then flip and cook for another 1-1 1/2 minutes, or until puffed up.
- Repeat with remaining tortillas and serve as tacos or quesadillas or any food of your choosing.
Recipe adapted from The Lean Green Bean