How to Make Fresh Corn Tortillas at Home
Photo by Chelsea Kyle1/6Make the Dough
In a large bowl, combine 2 cups of masa harina flour and 1/4 tsp. fine salt. Add 1 3/4 cup warm water, mixing with a spoon and then gently kneading with the palm of your hand to help incorporate the water completely. The dough should have the texture of Play-Doh—it should be moist and clump together when pressed into a ball but not sticky. If it's too dry, add additional water by the tablespoon, kneading it in completely before adding more. Cover the bowl for 5 minutes to let the dough rest.
Photo by Chelsea Kyle2/6Roll It
Line the bottom of the tortilla press with plastic wrap. Remove a small portion of the dough (about 2 tablespoons) and roll it into a golf-ball-sized ball, keeping the remaining dough covered. Place the ball on the center of the bottom plate of the tortilla press, press it down slightly with the heel of your hand, and top with another piece of plastic wrap.
Photo by Chelsea Kyle3/6Press It
Close the tortilla press and firmly press down. Gently shift the handle back and forth, which helps spread out the dough. Open the press and make sure the tortilla is evenly pressed. If not, turn the dough 180°, close the press, and shift the handle back and forth again.
Photo by Chelsea Kyle4/6Check the Tortilla
Open the press and carefully peel off the top piece of plastic. Use the bottom piece to pick up the tortilla, turn it over in your hand, and carefully remove the remaining plastic wrap.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks5/6Toast It
Heat a cast iron pan over medium high until hot, 3 to 5 minutes. Place a tortilla in it and toast it for 1 minute. Use a spatula to carefully flip it, and toast for another 2 minutes. Flip again and cook for an additional 1 minute. The tortilla should be lightly browned on both sides. If necessary, increase the heat; if the tortillas are burning or getting black spots, lower the heat.
Photo by Chelsea Kyle6/6Tortilla Time!
Continue making tortillas with the remaining dough, keeping the finished tortillas warm by wrapping them in a covered kitchen towel-lined bowl. Use them for tacos, Heuvos Rancheros, tortilla soup, and more.
