These corn tortillas are made with an easy dough of masa harina and water, rolled flat and cooked in a hot skillet until soft and foldable for tacos.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
146 Calories
Recipe Instructions
Step 1
Preheat a cast iron skillet or griddle over medium-high heat.
Step 2
Divide dough into 15 equal-sized balls. Using a tortilla press, a rolling pin, or your hands, press each ball flat between 2 sheets of plastic wrap.
Step 3
Cook a tortilla in the preheated pan until browned and slightly puffy, about 30 seconds. Flip tortilla over and continue cooking until the other side is browned, about 30 more seconds. Remove to a plate; cover to keep warm and moist. Repeat with remaining tortillas.
Step 4
Gather the ingredients.
Step 5
Mix together masa harina and hot water in a medium bowl until throughly combined.
Step 6
Transfer dough to a clean work surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to sit at room temperature for 30 minutes.
