corn tortilla recipe

[Kurt]

Come on, try this for your meals

Ingredients:​

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1/2 teaspoon salt (optional)

Instructions:​

1. Prepare the Dough:
   • In a mixing bowl, combine the masa harina and salt (if using).
   • Gradually add the warm water, stirring with a spoon or your hands, until a soft, pliable dough forms. The dough should not be sticky or dry; adjust the water or masa harina as needed.
2. Knead the Dough:
   • Turn the dough out onto a clean surface and knead it for about 2-3 minutes until smooth. If the dough feels dry or cracks, add a little more water; if it's too sticky, sprinkle a bit more masa harina.
3. Rest the Dough:
   • Divide the dough into golf ball-sized portions (about 1.5 inches in diameter) and cover them with a damp cloth or plastic wrap. Let the dough rest for at least 30 minutes to allow the masa to fully hydrate.
4. Preheat a Comal or Skillet:
   • Heat a comal (a flat cast iron or non-stick skillet) or griddle over medium-high heat until hot.
5. Form Tortillas:
   • Take one portion of dough and flatten it into a disk between your palms. You can use a tortilla press lined with plastic or parchment paper for even thickness, or press it flat with a heavy skillet.
6. Cook the Tortillas:
   • Carefully place the flattened dough onto the hot comal or skillet. Cook for about 1 minute on each side, or until the edges start to curl slightly and brown spots appear. Flip and cook the other side for another 30-60 seconds.
7. Keep Warm:
   • As you cook each tortilla, transfer them to a clean kitchen towel or tortilla warmer lined with cloth to keep them warm and soft.
8. Serve:
   • Serve the corn tortillas warm with your favorite fillings, such as tacos, enchiladas, quesadillas, or enjoy them plain.

Tips:​

• Adjust the consistency of the dough as needed. It should be soft and pliable but not sticky.
• If you don't have a tortilla press, use a heavy skillet or rolling pin to flatten the dough.
• Store leftover tortillas in a sealed plastic bag or container. Reheat briefly on a hot skillet or microwave wrapped in a damp paper towel before serving.

Enjoy your homemade corn tortillas! They're perfect for enhancing your favorite Mexican dishes or simply enjoying with a variety of fillings.

 

[Alfredo]

Love this Corn Tortilla Recipe! It's simple, delicious, and perfect for taco night. Can't beat the homemade taste!

 

[ambers]

This recipe looks great! I love how easy it seems to follow. I've been wanting to try making my own corn tortillas at home for a while now.

 

[Xeth_]

Corn tortilla recipe? Time to channel my inner chef and master the art of homemade tortillas—let's get cooking!

 

[Oniokitty]

Come on, try this for your meals
View attachment 4220

Ingredients:​

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1/2 teaspoon salt (optional)

Instructions:​

1. Prepare the Dough:
   • In a mixing bowl, combine the masa harina and salt (if using).
   • Gradually add the warm water, stirring with a spoon or your hands, until a soft, pliable dough forms. The dough should not be sticky or dry; adjust the water or masa harina as needed.
2. Knead the Dough:
   • Turn the dough out onto a clean surface and knead it for about 2-3 minutes until smooth. If the dough feels dry or cracks, add a little more water; if it's too sticky, sprinkle a bit more masa harina.
3. Rest the Dough:
   • Divide the dough into golf ball-sized portions (about 1.5 inches in diameter) and cover them with a damp cloth or plastic wrap. Let the dough rest for at least 30 minutes to allow the masa to fully hydrate.
4. Preheat a Comal or Skillet:
   • Heat a comal (a flat cast iron or non-stick skillet) or griddle over medium-high heat until hot.
5. Form Tortillas:
   • Take one portion of dough and flatten it into a disk between your palms. You can use a tortilla press lined with plastic or parchment paper for even thickness, or press it flat with a heavy skillet.
6. Cook the Tortillas:
   • Carefully place the flattened dough onto the hot comal or skillet. Cook for about 1 minute on each side, or until the edges start to curl slightly and brown spots appear. Flip and cook the other side for another 30-60 seconds.
7. Keep Warm:
   • As you cook each tortilla, transfer them to a clean kitchen towel or tortilla warmer lined with cloth to keep them warm and soft.
8. Serve:
   • Serve the corn tortillas warm with your favorite fillings, such as tacos, enchiladas, quesadillas, or enjoy them plain.

Tips:​

• Adjust the consistency of the dough as needed. It should be soft and pliable but not sticky.
• If you don't have a tortilla press, use a heavy skillet or rolling pin to flatten the dough.
• Store leftover tortillas in a sealed plastic bag or container. Reheat briefly on a hot skillet or microwave wrapped in a damp paper towel before serving.

Enjoy your homemade corn tortillas! They're perfect for enhancing your favorite Mexican dishes or simply enjoying with a variety of fillings.

I always press mine with a tortilla press, though a heavy skillet works in a pinch too.