Homemade Corn Tortillas

Homemade Corn Tortillas are amazing. If you are on a taco kick, like me these will definitely trip your trigger.

Still on a taco kick and I think I finally nailed the corn tortilla. I have been trying for a month to get the perfect tortilla. That equates to a lot of tacos. Matt told me he may not like tacos anymore after this kick, but he was not complaining last night.

We made carne asada and homemade corn tortillas. Grey hates tortillas, he claims they are not good. He loved these last night!

Homemade Corn Tortillas

Ingredients

1 cup white corn masa harina
1 cup yellow corn masa harina
1 tablespoon olive oil
1 1/2 to 2 cups warm water
1 teaspoon salt

Homemade Corn Tortillas

Directions

In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 1 1/2 cups hot water, and stir the mixture with a silicone spatula until an evenly-mixed dough begins to form.
Using your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
Next rest the dough by covering the bowl with a damp kitchen towel and let the dough rest for 20 minutes.
Once it’s rested, use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball, then use your hands to roll the ball until it is nice and round.
Place the dough ball between two pieces of parchment paper in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
Heat a cast iron skillet over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the parchment and lay the tortilla flat in the skillet. Cook the tortilla for about 60 to 90 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.
The tortillas will likely bubble up while cooking, especially on the second side. Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.
I recommend keeping the cycle going by cooking one tortilla while pressing the next dough ball at the same time. If you notice that the skillet begins to seem too hot, just turn down the heat to medium.
The tortillas will continue to soften a bit more as they sit in a stack in your tortilla warmer. Serve however you would like and enjoy!

Did you try our Homemade Corn Tortillas recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!