Cook Time:
15 mins
Prep Time:
45 mins
Servings:
12 tortillas
Chef notes
- Shopping notes: Masa harina is a type of corn flour that can be purchased in the Mexican food section of some supermarkets, at Mexican food shops and online. Do not substitute regular cornmeal.
- Tools needed: Tortilla presses can be purchased, and while they do churn out perfectly uniform tortillas, they're not necessary to make a tasty one.
- Time-saving tip: if you let the dough sit for too long, it will stiffen, so it's best to make these right before serving.
Ingredients
- 2 cups masa harina corn flour (see Cooks' notes)
Preparation
Place corn flour in a large bowl, and slowly pour between 1 and 1 1/2 cups of hot tap water on top. Mix with hands until combined (dough should be firm). Cover bowl with a towel and let sit for 30 minutes. Heat the grill (or griddle) to medium-high heat. Form dough into 2-inch balls (if it feels too stiff, add another tablespoon or so of water). Using the palm of your hand, press dough balls in between 2 pieces of parchment paper (these are homemade and do not need to be perfectly round!). Place on grill or griddle, and cook for about 1 minute on one side, and 30 seconds on the other.
