Recipe
Corn Tortillas Recipe
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Hethejoy / All my dishes 2 years ago
A true classic, this recipe is simple and perfect with any number of dishes. Nothin' says lovin' like a good corn tortilla, fresh off the press!
Prep:5m Cook:30m Servings:12
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 Hethejoy |
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Fans
Ingredients
- 2 cup masa harina
- 1 1/4 - 1 1/3 cup warm water (NOT hot)
Directions
- In a medium bowl, add the masa and water. Be VERY careful to add the water slowly as too much will just make them gooey
- Get your hands in there! Mix the dough by hand until you have a good firm, but semi-moist consistency. If too firm, they will crack & crumble. If too moist, they will just be ick.
- Pinch off a small, approx. 1 inch in diameter sized ball & roll between your hands.
- Press the dough out until flat as you desire. If you have a tortilla press, now is the time to whip that sucker out & use it. If using the press, make sure to put waxed paper or some plastic wrap on either side while pressing the tortilla so that it will not stick to the press itself.
- On a hot, dry (ungreased) skillet, place one tortilla on at a time.
- Turn the tortilla over after about 1 minute and cook on the opposite side.
- Pile those puppies up & enjoy!
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kilby 2 years ago said:
I have the Masa, but the instructions are in spanish!!! Thank you so much for sharing this recipe!! I am getting out the tortilla press! Do you mind if I add this to my Frugal Pantry Cookers Channel here on Group Recipes?
Kilby
singasongof6pans 2 years ago said:
Okay, this is a recipe I need! I admit that although I make a lot of dishes from scratch, I haven't been brave enough to attempt tortillas yet. But this recipe does seem simple and easy and I'll give it a try soon. Thanks!
trigger 1 year, 7 months ago said:
I now have a perfect and simple corn tortilla recipe
Michael
dynie 1 year, 4 months ago said:
This is nice and easy! The best tortillas I ever experienced were made daily in a home of a family living in Montemorelos, MX. How I still remember those, and it's been years!!!
trev 4 months, 3 weeks ago said:
It sounds like this recipe will leave the commercial equivalents in their dust. I've got to do this, this weekend. Thanks for this recipe.