Corn Tortilla – Without a Tortilla Press
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Only three ingredients are required to produce these soft, supple corn tortillas. Though they may take some time and patience to complete, the ultimate result is well worth the time and work! Make sure to read the piece below for advice on keeping your tortillas soft and preventing them from breaking or hardening. You’ll be ready to cook enchiladas, tacos, taquitos, and more once you’ve completed.
- 2 cups | 240 g masa harina
- 1 teaspoon sea salt
- 1 1/2 cups | 360 ml warm water
- Mix dough. Whisk the flour and salt together in a medium-sized mixing bowl. Add warm water to the flour and mix together with a wooden spoon or spatula until a thick dough forms. Use your hands to knead the dough, about 4-5 minutes. The dough might start out feeling dry but will soften the longer you knead it. By the end the dough should feel soft and not sticky, similar to play-doh. Slap the dough with the palm of your hand. If the dough stick to your palm, keep mixing. If it doesn’t stick you’re done kneading.
- Let rest. Cover the dough with a warm tea towel and let rest 20-30 minutes. Don’t skip this step – your dough needs to rest and hydrate before you move on or you will end up with hard tortillas.
- Divide & roll. After resting, begin portioning out the dough. If you have a kitchen Divide your dough into 20 equal portions about the size of a golf-ball (weighing about 40 grams each). Roll each portion into an even ball.
- Prep & press. One at a time, place each dough ball in between two large sheets of baking paper or plastic wrap. Gently smash or press down the dough with a large cast iron skillet, pot or plate. Make sure to use something with a flat bottom. If the dough isn’t flat enough use a rolling pin to finish flattening out the dough until it’s about 5 inch wide in diameter. To remove, lift up the bottom plastic wrap/baking paper and peel back to release the dough.
- Cook. Warm a large skillet or non-stick pan over a medium-high heat. When hot, transfer the dough to the warmed skillet and cook in the dry pan about 1-2 minutes (until you can see little brown spots across the surface) then flip and cook on the other side 1-2 minutes.
- Transfer & Repeat. Transfer the cooked tortillas to a large bowl or plate lined with a damp tea towel (this will help prevent it from drying out too soon). Repeat this process until all of the dough has been cooked.
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