Corn Tortillas
In North America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy. In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize
Video
Ingredients
- 1⅓ cups Masa harina
- 1⅛ cups Water
Instructions
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place the tortilla in a preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn the tortilla over to brown on the second side for approximately 30 seconds more, then transfer to a plate. Repeat the process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Notes
In North America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy. In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize.
