Ditch the processed, store-bought tortillas and make your own! This recipe is so simple, but these tortillas are SO much better than any you can buy. Best of all, you only need ONE INGREDIENT to make them: masa harina (+ water and salt)! These homemade corn tortillas are actually very soft and pliable, and they won’t tear when you load up your tacos with all the fixin’s. No tortilla press? No problem—try my DIY tortilla press hack!
2 cups masa harina (maize/corn flour)
1/2 tsp salt
1 cup water (+ more if necessary)
Mix flour, water and salt together until a dough forms. Add 1-2 tablespoons of water to adjust consistency, if needed.
Shape into balls and cover with a moist towel to prevent drying. (I made about 20 dough balls for mini corn tortillas, but you could make 12-14 dough balls for larger tortillas!)
Flatten dough balls using a tortilla press, or try my tortilla press hack! Take a plastic zip-top bag, cut off the zip top, then cut along the 3 edges so you’re left with 2 square sheets of plastic. Tape one piece of plastic to the countertop, and one to a flat-bottom pot (or any flat surface will work). Place each dough ball onto the plastic sheet on the countertop, then press it flat using your flat-bottom pot. (A rolling pin would work just fine here if you prefer!)
Carefully transfer to a plate and continue pressing the rest. (Keep your tortillas moist under a damp towel so they don’t dry out.)
To cook, place one flattened tortilla onto an ungreased pan and heat for 30 seconds, flip for one minute, and then flip once more for 30 more seconds.
Transfer cooked tortillas to a plate to cool and continue cooking remaining tortillas.
They should be soft and pliable when done!
Yields ~20 mini corn tortillas.
1g fiber | 0g sugars
Serving: 1 mini corn tortilla