Craft authentic Homemade Corn Tortillas from this foolproof recipe with the signature soft texture and a rich flavor.
- 1 cup (5 oz/142 g) masa harina
- 1¾ cups (8¾ oz/247 g) all-purpose flour
- 1 teaspoon salt (optional)
- ¼ cup (2 fl oz/60 ml) olive oil
- ¾ cup (6 fl oz/180 ml) very warm water
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In a medium bowl, combine the flour, masa harina and salt. Pour in the olive oil and rub this into the flour mixture until evenly combined.
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Stir in the water and mix until a dough is formed. (If the dough seems very dry, add a touch more water, one teaspoon at a time, until it comes together).
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Divide the dough into 12 - 15 equally sized balls (about 1 ½ oz/45 g), place on a plate, and cover with plastic wrap. Let rest for 30 minutes at room temperature.
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Heat a cast iron skillet or pan over medium/low heat.
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Roll out the tortillas: On a lightly floured surface, roll each ball into a 6-inch (15 cm) circle. (If you have a tortilla press, place the dough between two pieces of plastic, close the lid, and press down hard until you get a 6-inch tortilla.)
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Cook the tortilla for only 30-45 seconds, then flip and cook the other side for 30-45 seconds. Lastly, flip it back over on the original side for a few seconds, and you will see the tortilla puff up a little. Transfer to a plate, and cover with a clean tea towel to keep warm while you make the rest.
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You can use the tortillas immediately for tacos, quesadillas, etc. Store leftovers in a ziplock bag in the refrigerator for up to 5 days or freeze for up to 4 weeks. Rewarm on a hot, dry skillet before serving.