A few months back, I shared a recipe for flour tortillas with you all that changed my life. The thought of store-bought tortillas just makes me sad now (don’t get me wrong, I still buy them occasionally for convenience). Considering that I enjoy corn tortillas even more than flour, I knew I would have to try them homemade as well.
And they are even easier to mix up than the flour version! I whipped up a batch of these for some unique, delicious tacos I will be sharing with you this week. While I was working on the taco filling, I placed these (wrapped in a light towel) in the oven.
The taste difference of store-bought vs. homemade in tortillas is incredible. The store version doesn’t even come close and just tastes like cardboard compared to homemade tortillas. They are incredible soft and actually taste like corn.
At my last visit to the Mexican market in Omaha, I picked up a tortilla press and it makes things so much easier but if you don’t have one, no worries. You can roll them out between two pieces of parchment, just get them as thin as possible.
- 1 cup Masa
- pinch salt
- 3/4 cup water
- In a large bowl, mix masa and salt. Add water and stir. If the mixture is too wet, add a little masa. If it's too dry, add a bit more water.
- Roll into balls a little larger than golf ball size. Cover tortilla press with plastic wrap or parchment then place a ball in the center. Press down, turn and press again.
- Heat a griddle or cast iron skillet to medium-high heat. Cook for about 30 seconds per side, or just barely browned. Serve warm.