![Food By Mom [Yuno Marioni]](https://substackcdn.com/image/fetch/$s_!XoPz!,w_80,h_80,c_fill,f_webp,q_auto:good,fl_progressive:steep,g_auto/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdd81a4bd-aabf-4b7b-8e7d-497bad885d15_720x960.jpeg)
![Food By Mom [Yuno Marioni]](https://substackcdn.com/image/fetch/$s_!XoPz!,w_36,h_36,c_fill,f_webp,q_auto:good,fl_progressive:steep,g_auto/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdd81a4bd-aabf-4b7b-8e7d-497bad885d15_720x960.jpeg)
Easy Homemade Corn Tortillas
Soft, warm, and full of fresh corn flavor, these homemade tortillas are easy to make with a tortilla press. All you need is masa harina, water, and a pinch of salt!
A few years ago, John gave me a tortilla press and a tortilla warmer. At the time, I wasn’t quite sure what to do with the press or if I’d ever actually use it. But one weekend, I decided to give it a try — and to my surprise, making homemade tortillas was so much easier than I’d imagined. Not only are they simple to make with just a few ingredients, but the taste and texture are so much better than anything you can buy at the store. Now it’s one of my favorite little kitchen rituals, especially for taco nights or casual dinners with our kids or friends.
Make about 20 5-inches tortillas
Ingredients
2C masa harina
1 1/2 hot water
3/4 tsp fine sea salt
Instructions
In a large bowl, whisk together masa harina and salt. Gradually add 1 1/2C hot water, stirring with a wooden spoon until a dough forms. Knead the dough by hand in the bowl for 2–3 minutes until smooth and cohesive. It should feel firm and springy, like Play-Doh. If it’s too wet and sticky, add masa harina, 1 tbsp at a time. If too dry and crackly, add hot water, one tbsp at a time.
Cover with a damp towel and rest for 10 minutes.
Use a spoon or medium ice cream scoop to portion the dough into 2-tbsp balls (about golf ball size). Roll each one with your hands until smooth and round. Place a dough ball between two pieces of plastic in a tortilla press (a cut ziplock bag works great). Gently press until it forms a 4~5-inch tortilla.
Heat a non-stick skillet or comal over medium-high heat. Once hot, gently peel the tortilla from the plastic and place it in the pan. Cook for 30–45 seconds per side, flipping when speckled brown spots appear. Flip once more and cook for an additional 15–20 seconds. The tortillas may puff up as they cook — a good sign! Transfer to a tortilla warmer or a bowl lined with a clean kitchen towel to keep warm. Repeat with the remaining dough.
Disclaimer Note: We're all about sharing here! But please credit recipes and photos if you choose to send these along. Thank you!