The other day the grocery was out of corn tortillas and on a whim I decided to look online to see what was involved with making them. I expected it to be a complicated process, but it’s super easy and the end result tastes so much better than the store-bought variety. I’m not sure I’ve ever had home-made tortillas before, but I’m definitely a convert.
It would be easy to scale down the recipe for a smaller number of tortillas, but for your first time I would recommend making the recipe as written. It isn’t difficult, but there is a bit of a learning curve to getting the tortillas rolled thin enough and not tearing them while trying to transfer the tortilla off the waxed paper and onto the skillet. I messed up the first two, but after a couple of practice tortillas it was smooth and easy!
- 2 cups masa harina corn flour (I used Bob's Red Mill)
- ½ tsp. sea salt
- 1½-2 cups hot water
- Combine the masa harina corn flour and salt. Slowly pour in 1½ cups of hot water and stir to combine. Add additional water as necessary to achieve dough that has a firm consistency but isn't dry or sticky. Cover the dough and allow to rest for an hour.
- Heat a skillet or griddle over medium heat. Divide the dough into 2-inch balls (I used a medium cookie dough scoop for this) press the dough between two sheets of waxed paper to form a 6 inch disk. You can use a rolling-pin or the bottom of a plate to press the dough. Gently separate the dough from the waxed paper and transfer to the hot skillet. Cook for about 1 minute until the bottom of the tortilla is lightly brown, flip and cook the other side for another 30 seconds.
- Transfer the finished tortilla to a plate and cover with a kitchen towel to keep the tortilla warm while you finish cooking the rest of the tortillas. Add your favorite fillings to the finished tortillas and enjoy!
Source: Bob’s Red Mill