Description

These three ingredients will change your corn tortilla loving life! You won’t want to eat a store bought tortilla again! Typically cooked on a clay comal, so you can cook alot at a time, but a good heavy skillet or cast iron pan will work.

Ingredients

Units Scale

2 cups masa harina
1 teaspoon kosher salt (affiliate link) (use half if using regular table salt)
1–1/2 cups very hot water (you may need more)

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Instructions

In a large bowl, mix masa harina and salt together.
Slowly pour 1-1/2 cups of hot water into the dough and mix with a spoon or your hand (or better yet, use a dough whisk, my new favorite tool!) to form a ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry and it needs some more water, add it in small amounts until dough is the right consistency.
Cover the bowl with a kitchen towel and let the dough rest for about an hour.
Preheat a griddle or large cast iron pan on medium-high heat.
Pinch off a golf-ball sized piece of dough and form it into a ball with your hands. Try to get the balls as even a possible, but not a big deal if some are different sizes.
Put the masa ball in between two pieces of wax paper, plastic wrap, or parchment and flatten it using the tortilla press (or rolling pin if that’s what you’ve got, it should roll out pretty easily).
Gently (they are fairly fragile at this point) remove the flattened masa from the plastic wrap and pop on the hot griddle (no oil needed) for about 1 minute, you want some small brown marks on the tortilla, but still soft.
Flip the tortilla over and cook on the other side for 45 seconds to about 1 minute.
Remove the tortilla and place it between a kitchen towel or a tortilla warmer to keep it warm.
Repeat with remaining dough balls.

Notes

After cooking the tortillas on the stove top, you can fry them for traditional chips, or bake them (my favorite way). Here’s what you do.

Brush with a little olive oil, cut into triangles, and toss with some salt.

Put them on a rimmed baking sheet (affiliate link) (not overlapping) and bake in a 350-degree oven for about 15 minutes, maybe shorter or longer, depending on the accuracy of your oven. Keep checking them. They are done with they snap!