Almost-From-Scratch Corn Tortillas
Ingredients
- 1 1/2 cups masa harina
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
lard or butter
- About 1 cup hot water
or more as needed
- Flour for kneading
Directions
- 1
Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
- 2
Turn the dough onto a lightly floured surface, and knead until it is smooth
and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours. - 3
Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
- 4
Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
Almost-From-Scratch Corn Tortillas
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About this Recipe
Dreaming of fresh, warm corn tortillas that taste better than anything store-bought? Elevate your next taco night or any meal with these Almost-From-Scratch Corn Tortillas. This recipe delivers authentic, tender, and pliable tortillas right in your own kitchen.
What makes these corn tortillas so special is their straightforward approach to big flavor and superior texture. By combining masa harina with hot water and a little fat, then allowing it to rest, you create a dough that’s perfectly pliable for pressing and griddling. This simple process transforms basic ingredients into what may just be the best tortillas you’ve ever had, far surpassing anything you can buy pre-made.
Get ready for the comforting aroma of warm corn filling your kitchen as these tortillas cook. You can expect a soft yet sturdy texture that's ideal for holding your favorite fillings without tearing, boasting a genuinely fresh corn flavor. This is a wonderfully rewarding and relatively easy project that results in a stack of tortillas perfect for any occasion. The recipe yields 12 to 16 tortillas, making it ideal for feeding a crowd or ensuring you have plenty for leftovers.
These versatile tortillas offer an opportunity for customization right from the start. You can choose between vegetable oil, lard, or butter for the fat component, allowing you to tailor the flavor and richness to your preference or dietary needs—vegetable oil is an excellent choice for a neutral flavor, or for keeping them vegetarian. Don't forget a dusting of flour for kneading, which helps achieve the perfect consistency.
These homemade corn tortillas are the perfect foundation for a lively taco party, quesadillas, or enchiladas. Serve them warm straight from the griddle to truly experience their fresh flavor and tender texture. They are sure to be the star of any meal.