Authentic Mexican Corn Tortillas

These Authentic Mexican Corn Tortillas only have 3 ingredients and are the best I have tried. They are a healthy choice and gluten free too!

2 cups masa harina

1 1/2 cups hot water + more if needed

1/2 tsp. sea salt

In a large bowl, mix sea salt and masa harina together.

Pour hot water into the dough and mix with a spoon to form a ball, or use your hands. The dough should be firm and springy when touched, not dry or sticky.

Cover the bowl with a kitchen towel and let the dough rest for about 1 hour.

Preheat a griddle or large frying pan over medium high heat.

Pinch off a golf ball size of dough and form it into a ball.

Place between two pieces of plastic wrap, flatten it using a tortilla press or roll with a rolling pin.

Gently remove from the plastic wrap and cook on the hot griddle for about 30 seconds to 1 minute. flip the tortilla over and cook on the other side 30 seconds to 1 minute.

Remove the tortilla and place it between a cloth napkin to keep warm.

Repeat until all the dough is gone. Wrap tortillas in a clean kitchen towel and place them inside a large gallon plastic storage bag to help them retain heat and moisture.

Tortillas can be stored in the refrigerator up to 7-10 days, in a plastic storage bag.

Reheat the tortillas in a skillet or griddle over high heat until warmed through or microwave in 10 second increments.

Makes 12 tortillas

 

 

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