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Taco Night with Homemade Corn Tortillas


  • Total Time: 50 minutes
  • Yield: 16 tortillas 1x

Ingredients

Scale
  • 2 cups masa harina (I used Bob’s Red Mill)
  • 1 ¼ cups hot water, more if necessary
  • ½ teaspoon kosher salt

Instructions

  1. In a large bowl, place the masa and salt. Stir together and then slowly stir in the water until a dough is formed. The dough should come together and feel like Play-Doh, not dry and crumbly or sticky. If it is too dry, slowly add more water. If it is too wet, slowly add more masa.
  2. Once the dough is the right consistency, form it into a ball and cover the bowl with a towel or parchment paper. Allow to rest for 30 minutes – 2 hours at room temperature.
  3. Once the dough had rested, cut it into 16 roughly equal pieces. Roll each piece into a ball and press it between two pieces of parchment paper with your hands. Try to press it into an evenly thin, round shell, about 1/8 inch thick. Stack pressed tortillas on a plate with parchment between them.
  4. Preheat a cast-iron or non-stick skillet over medium-high heat. Depending on the size of the skillet, place 1 or 2 tortillas in the skillet and cook about 1 minute. Flip the tortillas and cook about 1 minute more until both sides are lightly charred.
  5. Wrap the cooked tortillas in a towel or parchment paper and continue cooking until all are finished. Tortillas may be stored in an airtight container in the refrigerator for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in the refrigerator.

Notes

Recipe adapted from Edible Perspective

Additional time is required for the dough to rest

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes