Super easy, 3 ingredient homemade corn tortillas that'll upgrade your taco feast from good to amazing! All you need are masa flour, water, and salt.
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1½cup, packedmasa flour( we recommend Maseca brand)
1½cupwarm water(or as needed)
Combine the masa flour and salt in a bowl and mix well.
Add the water to the seasoned masa flour and mix with your hands until the dough comes together.*The amount of water may vary depending on your environment. You can use 1-2 tablespoon less, more, or as needed. The texture of the dough should be kind of like Play-Doh.*
Knead the dough by folding the dough onto itself for about 2-3 minutes. Compact the dough into a smooth ball and wrap with plastic wrap. Let the dough rest for about 15 minutes.
After resting the dough, divide the dough into 8 even balls, about 60 grams each. Work with 1 tortilla ball at a time while keeping the rest covered with either a clean cloth or plastic wrap.
Preheat a nonstick pan or griddle on medium heat.
Meanwhile, flatten a ball of tortilla dough in between a split gallon resealable bag with the palm of your hand.Using a rolling pin, evenly roll the flattened tortilla dough into a circle, about the thickness of a quarter or around 1/16th of an inch.*You can also complete this step using a heavy, flat bottom dish or a tortilla press.*
Carefully peel the plastic off of the tortilla and place it into the preheated pan. Cook each side for about 1-2 minutes, until it turns opaque with specks of brown and some char. If your tortillas puff up, you nailed it!
Remove the tortilla from the pan and wrap it in a clean towel. Repeat the rolling and cooking with all remaining tortilla dough.
Enjoy your fresh tortilla!
If you have leftover dough, store them in a resealable bag or an airtight container and they'll stay good for up to 3 days in the fridge. So just portion them out, keep them refrigerated, and you'll have fresh tortilla anytime you want!