Corn Tortillas

Prep Time: 5 Mins

Cook Time: 1 Mins

Total Time: 6 Mins

Serves: 12 tortillas

STOP eating store-bought tortillas. Mainly because they taste terrible and are pumped with preservatives, but also because with masa harina, you just add water and mix. You don’t even need a tortilla press! Use a heavy skillet to flatten the tortillas. The recipe is adapted from Rick Martinez’s Mi Cocina.

Ingredients

2 cups harina de maiz (Masa Harina)

¾ teaspoon fine sea salt

Directions

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1. Cut a freezer bag on the bottom and on one side so that it opens and closes like a book.

2. In a large bowl mix the harina, salt, and 1 ½ cups warm water with your hands. If the mixture is too dry or crumbly just add a little more water. Divide the dough into 12 balls. Cover the bowl with a damp cloth so the dough doesn’t dry out as you are working.

3. Place a ball inside the freezer bag and put the bag inside a tortilla press, or use a heavy-bottomed skillet to flatten so that it’s about 15-20cm in diameter. Open the plastic book and flip out the tortilla gently into the palm of your hand.

4. Heat a medium skillet (cast iron preferably) over medium high heat. Cook the tortillas one at a time, flipping it every 30 seconds. Flip the tortilla twice for a total of 90 seconds. Repeat with the remaining balls of dough. Place cooked tortillas on a plate with a cloth over them to keep them warm. 

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator. Reheat in a pan untill warmed through.

• Nutrition

  Per 1 serving (12 total):

  Calories: 69  

  Carbohydrates: 15g

  Protein: 3g

  Fat: 1g

  Saturated Fat: 0g

  Fiber: 1g

  Sugar: 0g