How To Make Corn Tortillas

After many years of failed attempts, I'm sharing our favorite corn tortilla recipe! These tortillas make delicious tacos, and can also be used for enchiladas as well.

Course Bread

Cuisine Mexican

Keyword Dairy-free, Gluten-Free, Sugar-free

Prep Time 5

Cook Time 10

Rest Time: 15

Total Time 30

Servings tortillas

Calories 52kcal

Author Lauren Goslin

Ingredients

1 cup masa harina
¼ teaspoon sea salt
⅔ - ¾ cup warm water

Instructions

Mix flour and salt in a large bowl, then begin adding warm water.
Stir until a soft dough forms, adding more water or flour as needed.
Cover the bowl with a damp tea towel and let sit for 10-15 minutes.
Divide dough into eight balls.
Place each ball between 2 sheets of plastic wrap, waxed paper, or a plastic produce bag. Roll into 5-inch round using a rolling pin or tortilla press. If the edges of the tortilla are uneven and crumbly, the dough needs a little more water. If the dough sticks and is very soft, add a bit more masa.
Repeat with remaining dough balls.
Heat a cast iron or large non-stick skillet over medium-high heat.
Lay a tortilla onto the skillet and cook until a bit stiff (about 30 seconds).
Flip and cook for another 30-45 seconds or until lightly browned. Don't cook too long or they will crisp and not be soft.
Place tortilla on a plate and cover with a tea towel to keep warm and soft.
Repeat this process will the remaining tortillas.

Notes

Weight Watchers points: 1

Nutrition