Imagine creating the most incredible, melt-in-your-mouth tortillas right in your own kitchen - no store-bought package can compare to the magic of handmade tortillas! These traditional Mexican tortillas are not just a side dish, they're a culinary experience that connects you directly to generations of Mexican cooking traditions. With just three simple ingredients and a little love, you'll be crafting restaurant-quality tortillas that will make your family and friends marvel at your cooking skills.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 12 tortillas
Ingredients
- 2 cups masa harina
- 1/2 teaspoon salt
- 1 1/4 cups warm water
Instructions
- In a large mixing bowl, combine the masa harina and salt, mixing thoroughly to distribute the salt evenly.
- Gradually add warm water to the masa harina mixture, using your hands to knead the dough. Mix until the dough becomes smooth and cohesive, with a consistency similar to play-dough. If the dough feels too dry, add a little more water; if too wet, add a small amount of additional masa harina.
- Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes to allow the masa to fully hydrate and become more pliable.
- Prepare a tortilla press by lining both surfaces with plastic wrap or parchment paper to prevent sticking. If you don't have a tortilla press, you can use a flat-bottomed dish or rolling pin.
- Divide the dough into 12 equal-sized balls, each about the size of a golf ball. Keep the balls covered with a damp cloth to prevent drying.
- Place a ball of dough between the lined surfaces of the tortilla press, gently pressing to create a thin, round tortilla about 6 inches in diameter. If using a rolling pin, carefully roll out the dough between two sheets of plastic wrap.
- Heat a comal, cast-iron skillet, or non-stick pan over medium-high heat. Do not add oil.
- Carefully transfer the pressed tortilla to the hot pan. Cook for approximately 45-60 seconds on the first side, or until light brown spots appear.
- Flip the tortilla and cook the other side for an additional 30-45 seconds. The tortilla should puff slightly when properly cooked.
- Transfer the cooked tortilla to a clean kitchen towel, covering it to keep warm and soft. Repeat the process with remaining dough balls.
- Serve immediately while warm, or keep covered in the towel to maintain softness and warmth.
Tips
- Water Temperature Matters: Use warm water to help the masa harina hydrate properly and create a smooth, pliable dough.
- Resting is Crucial: Allow the dough to rest for 10-15 minutes. This step helps the flour absorb moisture and makes the dough easier to work with.
- Keep Dough Covered: Always keep your dough balls and prepared tortillas covered with a damp cloth to prevent them from drying out.
- No Oil Needed: Cook tortillas on a dry, hot surface to achieve those beautiful, authentic brown spots.
- Watch the Heat: Medium-high heat is perfect. Too hot, and your tortillas will burn; too cool, and they won't develop those signature toasty marks.
- Practice Makes Perfect: Don't get discouraged if your first few tortillas aren't perfect. Tortilla-making is an art that improves with practice!
Nutrition Facts
Calories: 60kcal
Carbohydrates: 12g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
