Homemade corn tortillas
4
- Prep Time25 min
- Total Time1 h 20 min
- Makes16 Servings
Mexican chicken tacos recipe. Photo, Sian Richards.
Ingredients
2 cups masa harina flour
1/2 tsp salt
1 3/4 cups boiling water
Instructions
STIR masa harina with salt in a large bowl. Gradually stir in water until a dough forms. Divide into 2 portions and shape each into a disc. Wrap each in plastic and let stand at room temperature for 30 min. Cut each into 8 equal wedges. Squeeze each into a ball.
PLACE a ball of dough between 2 sheets of parchment. Press down firmly with the bottom of a pie plate until tortilla is 4-in wide and 1-mm thick. If needed, use a rolling pin to gently press dough. Transfer tortillas to a plate. Cover with a lightly damp kitchen towel to keep it from drying out. If any tortillas crack, just reroll dough into a ball and press again.
HEAT a large non-stick frying pan or cast iron pan over medium-high. Add 2 or 3 tortillas. Cook until tortilla lifts away from pan and edges are lightly brown, 2 to 3 min per side.
Nutrition (per tortilla)
Calories 26, Protein 1g, Carbohydrates 5g, Sodium 73mg.
Prep Tip: If using a tortilla press, lay a piece of parchment on bottom of press. Place a dough ball on parchment. Cover with another piece of parchment. Press down to flatten into tortilla. It will be about 1-mm thick.
Shopping tip: Masa harina is finely ground corn flour. Look for it in the baking aisle of your grocery store.
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