I find the packaged corn tortillas in the store are often rubbery or dry. My husband never liked corn tortillas, until we made homemade ones. It’s really easy and all you need is corn flour (not corn meal), water, salt, and a rolling pin. You’ll never go back to store bought corn tortillas again. There’s nothing like a fresh, warm tortilla for your taco.
Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 16 5-inch round corn tortillas
2 cups corn masa flour (found in the baking section of your grocery store, specialty stores, or online)
1 ¼ cup water
½ teaspoon sea salt or kosher salt
Rolling pin (or tortilla press) and plastic wrap
Combine the corn flour and salt. Stir the 1 ¼ cups water into the flour until combined. The dough should just come together and be soft and pliable, but not wet or crumbly. If it’s a bit crumbly add more water 1 tablespoon at a time.
Divide the dough into 16 equal size dough balls. Place the dough balls into a bowl and cover with a damp linen cloth or paper towel.
Place a dough ball in the center of a piece of plastic wrap and cover with another piece of plastic. Roll the dough out with a rolling pin into a 5 inch round. Don’t worry about getting it perfect. Carefully pull the plastic off the tortilla. Repeat with remaining dough balls.
Alternately, if you have a tortilla press, line it with plastic wrap, place a dough ball in the center, and press into a 5 inch round.
Preheat a skillet over medium-high heat. I like to get a couple skillets going so I can cook about 4-5 tortillas at one time. Place the tortillas in the heated, dry skillet and cook for about 1 minute per side. Place the cooked tortillas in a warm towel to keep warm.
Serve with your favorite taco filling!
The tortillas are best eaten the same day they are made. Store extras in a zip top bag in the refrigerator for up to one week.
To re-warm microwave a tortilla wrapped in a damp paper towel for 30 seconds. Or use leftovers to make oven baked tortilla chips.