Homemade Corn Tortillas for Taco Tuesday
Soft, warm corn tortillas made from masa harina and water—perfect for tacos and easy enough for a weeknight meal.
Equipment
- skillet
Ingredients
- 1 cup masa harina nixtamalised corn flour
- 1/2 cup lukewarm water plus a little extra if needed
Instructions
- Add the masa harina to a mixing bowl.
- Slowly add the lukewarm water, mixing with your hands until a soft, pliable dough forms. If the dough cracks when pressed, add more water one teaspoon at a time.
- Divide the dough into eight equal balls and cover them with a clean tea towel to prevent drying.
- Place one dough ball between two sheets of cling wrap or baking paper. Press it flat with a tortilla press or the base of a heavy skillet until thin and even.
- Heat a dry frying pan or skillet over medium-high heat. Cook each tortilla for 45–60 seconds, turn, and cook the second side for another 45–60 seconds. The tortilla is ready when lightly browned in spots and cooked through.
- Transfer the cooked tortilla to a clean tea towel and keep covered while cooking the remaining tortillas. Serve warm or cold.
Notes
Use masa harina, not ordinary cornmeal, polenta or cornflour (cornstarch). Keep cooked tortillas wrapped so they remain soft. Store cooled tortillas in an airtight container in the refrigerator for up to three days and reheat briefly in a dry pan.