Homemade Corn Tortillas
Homemade corn tortillas made in minutes with masa harina and water for the best tacos, enchiladas, and quesadillas!
Servings: 10
Calories: 83kcal
Ingredients
- 2 cups masa harina
- 1 1/4 cups water
- 1/2 tsp salt, optional
Instructions
- Add the masa harina and the water to a mixing bowl
- Mix just until the dough comes together. Add a little extra water if the dough seems very dry.
- Cover the dough with a damp cloth or plasic to keep it from drying out while you work.
- Break off a small piece of the dough and form it into a ball, about the size of a ping pong ball.
- Put the ball of dough on top of a square of waxed paper on the tortilla press.
- Cover the ball with another piece of waxed paper, flatten slightly, and then press with the tortilla press.
- Carefully peel off the waved paper.
- Cook the tortillas on a hot pan or griddle for about 30 seconds on each side.
- I store the cooked tortillas in a baggie in the refrigerator until I'm ready to use them.
Nutrition
Serving: 1 | Calories: 83kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 60mg | Fiber: 1g | Vitamin A: 49IU | Calcium: 32mg | Iron: 2mg