Want more Mexican Inspired recipes? Try Tacos Al Pastor, Crispy Bean and Cheese Burritos, Tamale Pie, or Horchata.
How to make Corn Tortillas:
Make Dough: Mix masa harina and salt in a bowl. Add water, a little at a time, stirring to incorporate, until the dough comes together in a ball. It should be soft and come together, but not sticky. Cover bowl of dough with a damp towel to keep moist. Press Tortillas: Form dough into 40 gram size (about the size of a ping pong ball). Place a piece of parchment paper on tortilla press. Place dough ball on parchment paper, place a second piece of parchment on top, then press down to flatten. (If you don’t have a tortilla press, use a heavy flat bottom skillet to press the tortilla flat).
TIP: The edges of the tortilla should be smooth and round. If there are cracks, that means the dough is not hydrated enough. Dip your hands in water, roll dough back into a ball with your wet hands, then try again.
Cook Tortillas: Peel off parchment and place tortilla on hot skillet. Cook for about 1 minute on each side, flipping once. Remove to a tortilla warmer, or a plate covered with a kitchen towel. We have so many recipe for you to enjoy homemade corn tortillas with, like tacos,
Reheating Instructions:
To Reheat Leftover Corn Tortillas: Wrap leftover tortillas tightly in plastic wrap then store in the fridge for up to 2 weeks. Reheat on a dry hot skillet.
Enjoy warm Corn Tortillas with:
Tacos: Chicken Street Tacos, Birria Tacos, BBQ Chicken Tacos, Grilled Fish Tacos, Carne Asada Tacos Chicken Taquitos, Mole Enchiladas, or Cheese Enchiladas Mexican Pizza Huevos Rancheros
Save leftover, stale Corn Tortillas for:
Tortilla chips (add them to Chilaquiles or nachos!) Tostadas Crunchy Tacos Taco Pie Enchilada soup
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