Easy Homemade Corn Tortillas

Mix water and masa harina. I used Maseca. When making the dough keep a bowl of EXTRA water next to the mixing bowl and add a tablespoon of water at a time if masa is dry. Add water and mix masa until its very moist and can be easily formed into tortillas without the edges cracking. Knead dough until smooth and cohesive.

You don't need a tortilla press for this recipe but if you have one feel free to use it. You will need two pieces of plastic or wax paper. I use a cut up plastic grocery bag cut into 2 squares when making my tortillas. You can use wax paper if you would like. Using plastic wrap doesn't work as the masa sticks to it. Honestly the plastic bag works the best.

After the masa is mixed roll it into balls. The rounder your balls are, the rounder your tortillas will be. I roll mine into 1.65-ounce balls for enchilada size tortillas (golf ball size). This is the size I like for enchiladas. For a street taco size, it would be about an ounce sized ball (walnut).

You can roll them out with a rolling pin if you wish, however I prefer using a cast-iron skillet and pushing down on it to flatten out the balls into tortillas. It's easier and it's quick. Put the golf ball or walnut sized masa ball between the 2 sheets of plastic or wax paper. Put the skillet on top and apply pressure, flattening the masa ball into a tortilla. Gently peel the tortilla off of the plastic or wax paper.

Heat a large skillet or griddle with no oils. Add the tortillas to the dry griddle. Cook on medium heat for a couple minutes each side. Once they are cooked, stack them on top of each other to keep them warm.

When I am using these for my enchiladas, I put the warm tortillas in a plastic bag to steam for a few minutes so that they are super pliable.

And that's all there is to it! Enjoy!