Corn Tortillas (Homemade)

Directions

1. In a large bowl add the masa harina and salt. Drizzle in the olive oil then gradually add the hot water and mix with a spoon until combined. Use your hands to kneed the dough for about 2-3 minutes until you have a soft dough similar to the texture of PlayDoh. (If you form a ball and press your finger in the middle, the dough should not have cracks on the outside. That’s how you know you have the correct consistency. If the dough cracks, add 1 T. Of water at a time until the dough is smooth. If dough is too wet add a few tablespoons of flour.)

   

2. Cover dough with a damp kitchen towel to rest for 10 minutes.

3. While your dough is resting, heat a non-stick skillet or cast iron pan over medium high heat.

4. Divide dough into golf ball sized rounds. Use a large cookie dough scoop or measure 35-40 grams on a kitchen scale.

5. Place the dough between two pieces of plastic (I cut a ziploc bag) and gently press with a tortilla press or the back of a flat plate. (I lightly spray the plastic wrap for the first tortilla to keep it from sticking). You should have a 4-5 inch round tortilla.

6. Once pan is hot, peel the tortilla from the plastic wrap and lay the tortilla on the skillet. Flip in 15 seconds, then flip again after 15 seconds. Tortilla should have brown spots that begin to appear (increase the heat on the pan slightly if tortilla is not browning). Grill tortilla for about 1 minute. The tortilla will likely begin to bubble up while cooking. Once the tortilla is cooked, remove to a warmer and set aside.

7. Keep the cycle going by cooking one tortilla while pressing the next dough ball at the same time.

8. The tortilla will soften a bit as you stack the tortillas on top of each other. Serve hot.