You may, or may not know that I am a huge fan of Mexican food. I have lived in New Mexico almost my entire life, and so naturally, I have grown up eating and enjoying wonderful New Mexican food. There are quite a few mexican food recipes on my website, including posole and homemade flour tortillas, but one thing I always buy pre-made is corn tortillas. I am not really sure why… I just never took the time to learn how to make them.
I happened to buy some Masa Harina on impulse, the other day, and figured I would try my hand at creating a corn tortilla recipe. (Quick side note, Bob’s Red Mill uses GMO-free corn to create the Masa Harina, and it’s naturally gluten-free!).
Similar to homemade flour tortillas, I was pleasantly surprised at how easy it was to create a corn tortilla recipe. All it takes is masa harina and water, and a couple minutes, and you have fresh, homemade corn tortillas 🙂
Corn Tortilla Recipe
- 2 cups masa harina
- 2 tsp salt
- 1 1/4 cups hot water
Combine masa, salt and water and mix together until smooth. Turn out onto a clean surface and knead until pliable. Wrap in plastic or put in a bowl and cover tightly for 30 minutes.
You can cook the tortillas on a cast iron skillet (recommended) or a large pan. Warm your skillet or pan over medium heat.
Divide the dough into 16 even-sized balls (about the size of a golf ball) and use a tortilla press to shape them into round circles. You can also put the dough between two pieces of plastic and roll it out with a rolling pin or a sturdy glass.
Place corn tortilla on the heated skillet or pan and cook 30 seconds a side, or until starting to brown. Remove from heat and store in a tortilla warmer or on a plate, covered with a clean towel, and continue until all tortillas are cooked.