Yes, corn tortillas can be really inexpensive at the store.
Yes, it can get messy making homemade ones.
Yes, it does take a little time to get them to come out right.
However, it is SO worth it!
I recently got a tortilla maker. I have never used one before, so I was bound and determined to learn how to use it and make fresh corn and flour tortillas.
I have heard how tasty and fresh homemade ones are.
I wanted to experience it for myself.
It wasn’t that hard to make them once I got the hang of it. They cook up quick and taste really, really delicious!
Here is how to make your own. Even if you don’t have a tortilla maker, you can still make them using wax paper and the backside of pot.
Homemade Corn Tortillas
1 3/4 cups masa
1 1/8 cups of hot water
- In a medium bowl, mix together masa and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, press each ball of dough flat between two sheets of wax paper. Don’t try to pull the paper off of both sides. Just remove one side and place the other side face up and tortilla on the griddle. In just a few seconds you can pull the other side of the wax paper off.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.