Corn Tortillas?
by Lauren Grant and Lauren Pahmeier
Tested by Taste of Home Test Kitchen
Sep. 24, 2024
Nothing comes close to fresh, homemade corn tortillas. Follow our corn tortilla recipe with step-by-step photos, tips and tricks that will forever change taco night.
Tacos, quesadillas and enchiladas are all weeknight favourites. Up the ante on those quick-to-fix dinners by learning how to make corn tortillas.
Think you can’t make homemade corn tortillas on a weeknight? Think again! This three-ingredient corn tortilla recipe proves that good food doesn’t have to be complicated.
Source: Taste of Home
Makes 1 dozen
2 cups masa harina
1/2 teaspoon salt
1-1/2 cups hot water
In a large bowl, combine masa harina and salt; stir in hot water. Add additional hot water, 1 tablespoon at a time, until the dough is firm but moist; knead until dough comes together, 2-3 minutes. Cover and let rest 1 hour.
Divide dough into 12 portions; roll into balls. Gently flatten one dough ball, between two pieces of wax paper, using a tortilla press or by pressing with the bottom of a large saucepan or skillet.
Remove one piece of the wax paper and transfer tortilla, paper side up, to a preheated skillet or griddle over medium-high. Carefully remove remaining piece of wax paper and cook tortilla for 1 minute until it’s slightly dry.
?Flip the tortilla and cook 1 minute more until dry and light brown but still soft.
Transfer tortillas to a tortilla warmer or wrap in foil to keep warm; repeat the flattening and cooking process with your remaining dough balls.
Nutrition Facts:
1 tortilla: 69 calories, 1g fat (0 saturated fat), 0 cholesterol, 99mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.
