Homemade Corn Tortillas
What You Need
Ingredients
Preparation
Unless you’re fortunate enough to live near a molino and can get your hands on some fresh masa, most corn tortillas are made with masa harina, or corn flour. These three-ingredient corn tortillas are well-worth the extra effort of making your own: they’re soft and tender with a slight chewiness and have a more pronounced corn flavor that you just don’t get from the storebought stuff. While you can roll these out by hand, a small tortilla press is highly recommended for ease and consistency.
*This recipe originally ran in Mexico on HexClad.mx.
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In a large bowl, whisk masa harina with salt. Gradually add boiling water, stirring with a spatula, until a dough forms.
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Turn dough out onto a work surface and knead with your hands until dough is smooth and pliable, 2 to 3 minutes. Cover with a damp kitchen towel and let rest for 45 minutes.
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Portion dough into 10 golf ball-sized balls (about 1.4 oz/40 grams each). Flatten balls with your palm to make thick patties.
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Heat a HexClad 12”/30cm Hybrid Griddle Pan over medium-high and line a tortilla press with a double layer of parchment paper or plastic wrap. Working one at a time, press patties between the two sheets of parchment paper until you have thin tortillas. Working one at a time, cook tortillas, flipping occasionally, until browned in spots and cooked through beginning to inflate, 2 to 3 minutes. On last flip, press down on tortilla with spatula—this will help trap moisture, causing tortilla to inflate. Wrap in a clean kitchen towel to keep warm and repeat with remaining dough. Serve right away!
MAKE AHEAD Prepared tortillas can be wrapped in plastic and refrigerated for up to 1 week and frozen for up to 1 month. Thaw tortillas before reheating on a hot griddle, about 30 seconds per side.
