Prep Time: 2-5 minutes (plus 20 min rest) ~ Cook Time: 1-2 minutes
Total Time: 25-30 minutes
Level: Easy ~ Yield: 14-16 taco size tortillas
Corn tortillas are extremely versatile. They are not only great for soft or crunchy tacos, they are used for making your own tortilla chips, rolled tacos (flautas), enchiladas, tostadas, and are also used to thicken soups and sauces. They are simple to make, taste great, and allow you to control the quality of ingredients. Enjoy!
Some kitchen tools to help you make these a bit easier are as follows:
We also like to use this Masa Harina as our ingredient. Check it out and tell us what you think.
- 2 cups Masa Harina
- 1 1/2 cups cold H20
- 2 tsp Baking powder
- 1 tsp Kosher Salt
Combine masa harina, salt, and baking powder in a medium bowl. Stir to combine.
Add water, mix together with a fork or by hand until dough is formed.
Cover with plastic wrap and allow to rest for 20 minutes.
Portion dough into 1.5 - 2 ounce balls. Dough should be slightly firm but pliable, and not too sticky.
Keep covered with plastic wrap, or a damp kitchen towel so dough does not dry out.
Cut the top off of a sandwich or quart size zip-top bag and cut down the 2 sides, leaving the bottom intact. Place dough ball on one side of the cut bag, fold top half over and place in the center of your tortilla press. Depending on your press or how thick/thin you prefer your tortilla, you may need to flatten further with a rolling pin. Just be sure to place tortilla between plastic wrap or wax paper.
Gently peel flattened tortilla from plastic, and carefully lay it onto the hot griddle.
Pre-heat your dry griddle or pan over medium heat.
Work in batches one at a time, press tortilla, place in the hot, dry pan and cook until slightly browned on the bottom (about 45 seconds - 1 minute), flip over and cook for 30 seconds more.
Cut into wedges and fry until crisp, and salt for tortilla chips. Fry whole for tostadas. Cut into strips, add to soups or sauces to thicken and add flavor. Cut into strips, fry, salt to use as a crunchy garnish. Enjoy!
Store tortilla in keeper, or on a warm plate, covered with a very damp towel. Tortillas can be stored (in the keeper) at room temp, or cooled, in an air tight container or zip top bag. You can also cool, place in a zip top bag, and freeze for 3-6 months.
Warm tortillas in a dry pan or microwave for a few seconds before use.