Mexico / Bread
Homemade Corn Tortillas
Tortillas are a type of flatbread popular in Mexico and Central America, commonly made from wheat flour or masa. This recipe is for the masa (corn) variety; see Flour Tortilla for the wheat flour version.
Ingredients
- masa harina, masa; masa harina or masa lista2 cup
- water2 cup
- salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
In a large bowl, stir together the masa and salt.
Add the water, and mix together well to form a dough.
Turn out onto a lightly floured board and knead for 5 minutes.
Divide the dough into ¼ cup (3 oz / 90 g) portions, and form them into balls.
Roll each ball into a flat round about 6 inches (10 cm) in diameter and ⅛ inches (0.25 cm) thick.
Heat a large heavy skillet over medium high heat.
Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.
