Believe me, there is nothing like freshly made tortillas. These traditional style corn tortillas are easy to make with just 2 ingredients and full of the yummiest toasted corn flavors. For those who are interested, they are naturally gluten-free. But, the BEST thing about fresh homemade corn tortillas is that they are so easy to roll and fold! No cracking, breaking, or need to reheat inorder to fold. These corn tortillas are soft and pliable and will fold up beautifully into your favorite tacos or enchiladas. You can fry the leftovers to make tortilla chips, chilaquiles, nachos and more. They are easy to throw together and worth the effort. Perfect with Beef Birria or just slathered with butter while still warm.
There are only two ingredients needed, but you will require a tortilla press. I purchased mine at a local kitchen store, D.A. Neils, but you can keep an eye out on Facebook Marketplace or your local Winners for a good deal on a press. I'd love to tell you that there's another way to achieve the uniform thickness needed for these homemade tortillas, but the press is definitely the way to go.
Masa Harina is actually quite simple to find, and many local grocery stores sell it.
Homemade Corn Tortillas
2 cups Masa Harina (Maseca)
1 1/2 cups warm water
Add water to flour a little at a time. Mix throughly for 2 minutes until you form a soft dough. If dough feels dry, add water a teaspoon at a time.
Divide dough into 18 equal balls, this works out to about 1 oz. each. Cover with a damp cloth while forming tortillas to keep dough soft and moist.
Line a tortilla press with 2 sheets of thick plastic. I use a ziploc bag, that I've cut to size.
Place the dough ball between the two sheet of plastic and press. The tortilla should be about 5 inches in diameter or so.
Carefully peel off tortilla from plastic.
Heat skillet or cast iron pan over medium high heat.
Cook each tortilla for 30 seconds on each side, flipping the tortilla 3 times in total.
Cover the tortilla with a kitchen towel to keep warm.
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