Homemade Corn Tortillas

Ingredients

• 2 cup masa harina ( or instant corn masa flour)
• 1/4 tsp salt
• 2-3 cup water (warm)

Instructions

1. 1

   Measure out two cups of Maseca and 1/4 teaspoon salt into a bowl.

2. 2

   Stir in up to 2 cups of warm water until a soft dough forms. The bag of corn masa flour calls for less water. But, we’ve found we prefer the texture when more water is added.

3. 3

   Roll the dough into golf ball-sized balls. Once all the dough is rolled into balls, cover the bowl with a damp paper towel.

4. 4

   Heat a griddle and start pressing your tortillas. We use a cut ziploc bag to line the tortilla press since the dough will stick to the press something fierce. You can also use waxed paper or parchment if you prefer.

5. 5

   As you press each ball into a tortilla, lay it on the hot griddle. Cook for about 50 seconds and then flip. Cook another 50 seconds. Remove from griddle and keep tortillas warm by covering them with a cloth towel.

6. 6

   Serve tortillas warm.