Easiest Fresh Corn Tortillas
Homemade corn tortillas are a GAMECHANGER for any taco night! These take no more then 10min and require no equipment, just a little bit of effort.
Equipment
- Comal or a Cast Iron or carbon steel Pan
- Tortilla press I've used two sheet pans in the past and pushed down on it manually, but this is a lot more effort.
Ingredients
- 240 g Maseca or Masa Harina
- 350-400 g warm water
- 1 pinch salt
Instructions
- Add ingredients to a bowl and kneed with your hands until you achieve a well combined dough. It should be just a bit sticky.
- Cover and let rest for 30min-1hr. After resting, the dough should not be sticky.
- Portion into 1oz portions and roll each into a ball, then press slightly into a disc.
- Prepare a lidded dish with either a dish towel or aluminum foil (or a tortilla warmer), enough to place the tortillas in with overhang to wrap overtop.
- Line your press with a ziptop bag (cut it open along the sides), place the dough disc between the two layers of the plastic bag and then press down. Carefully peel the tortilla off the plastic and place it on a hot cast iron pan, 30-60 seconds, flip, let sit another 30-60 seconds on the second side, flip again, press down on it slightly, once it gets a bit of colour remove from pan and into the prepared dish.
- Repeat until all tortillas have been cooked.