Homemade Corn Tortillas
Making homemade corn tortillas is a simple recipe that has only 2-ingredients, masa, and water. You will be amazed at how much better a warm homemade corn tortilla is compared to store-bought. Fresh off of the stove, I find it difficult not to eat the entire batch myself. But used as a component for tacos, enchiladas, or tostadas, the homemade corn tortillas are even better.
I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites
Servings: 19
Calories: 44kcal
Equipment
- Tortilla Press
- Comal
Ingredients
- 2 Cups Masa Harina
- 1 1/2 Cups Water
Instructions
Mix the Dough
- Add masa to a large bowl, and add 1-cup of water, mix to combine.
- Check the texture of the dough, you want it to be soft, not crumbly, and not sticky.
- If too dry, add 1-teaspoon of water at a time, mix thoroughly until the dough has a good texture.
Form the Tortillas
- With clean hands, pinch a piece of dough and roll it into a golf ball-sized ball. The dough should not stick to your hands or fall apart
- As you cook the tortillas, keep the dough covered with a damp cloth to prevent the dough from drying out.
- Place the ball of dough between two pieces of plastic and press it into an approximately 4-inch disk.
Cook the Tortillas
- Heat the comal or heavy-bottomed skillet over medium-high heat.
- Add the tortilla and cook for 30-seconds, flip, and cook for 30-seconds. Repeat and cook both sides twice.
- Place the finished tortilla into a tortilla warmer or onto a plate and cover with a clean dry cloth or paper towel.
Nutrition Facts
Homemade Corn Tortillas
Amount Per Serving
Calories 44
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 32mg1%
Carbohydrates 9g3%
Fiber 1g4%
Protein 1g2%
Vitamin A 26IU1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.