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How to Make Fresh Homemade Corn Tortillas with White Masa Harina

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approx. 30 min.
Serves 10
Easy

Ingredients

Adjust Servings:

	2 cups (270g) White Masa Harina
	2 cups (473ml) Hot Water
	1 1/2 tsp Salt

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How to Make Fresh Homemade Corn Tortillas with White Masa Harina

Name: How to Make Fresh Homemade Corn Tortillas with White Masa Harina
Yield: 10
Cuisine: Mexican
Ingredients: White Masa Harina: 2 cups (270g); Hot Water: 2 cups (473ml); Salt: 1 1/2 tsp

What is masa harina? Corn kernels - either yellow, white or blue - are first cooked and then soaked in lime juice, then are ground into a fine wheat flour.

Features:

Cuisine:

Mexican

Ingredients

2 cups (270g) White Masa Harina
2 cups (473ml) Hot Water
1 1/2 tsp Salt

Directions

In the picture, I used white masa harina. White masa harina has a higher moisture content, so they are a bit softer and pliable. Yellow masa harina is a better option when you are planning to make tortillas for frying, such as for tortilla chips or fried taco shells or tostadas. I’ve seen many recipes stating different amounts and different directions, such as more masa harina and less water ratio, or equal parts 1:1 ratio, or the need to let the dough rest. I find that for white masa harina, a 1:1 ratio works really well, and there is no need for resting time. They are best served immediately and eaten fresh. If you do not have a cast-iron tortilla press, you can use a good old rolling pin. The press makes it super fast and easy though!

Steps

1 Done	Special Equipment and Tips for Making Tortillas I'd recommend a cast-iron tortilla press - it makes it really easy to press the tortillas. If you don't have one, you can use a rolling pin - but you have to be very gentle as the tortillas tear easily. You will also need a ziplock bag - cut along the sides to open it. The ziplock bag is sturgy and will help keep the tortillas in tact when pressing or rolling them. If you use plastic wrap, it will work as well, but plastic wrap is very thin and sticky, and may stick to the fragile tortillas and tear them. For cooking them, on the stove top I use a cast-iron skillet - dry, but this is a bit more time consuming since you can only do one or 2 at a time. I also have a double cast-iron double burner plate to speed up the process. Now that summer is here, I realized you can grill them! I fit them all onto the grill at once and they were perfectly done in 3 minutes.
2 Done	Make the Tortilla Dough Combine the masa harina, hot water and salt and mix in a bowl (I use my hand) until smooth. Form balls about the size of a golf ball or large egg.
3 Done	Press the Tortillas If using a tortilla press, lay the ziplock bag down on the bottom of it and slide one of the balls of dough inside it, ensuring the ball is more towards the back middle of the bottom plate (than the handle). lay the top of the bag smoothly on top and then press down. Gently remove the tortilla and repeat. If using plastic wrap - use 2 single pieces, one on the bottom and one on top. If rolling, I'd suggest dusting the working surface or the ziplock bag with a bit of masa harina - I wouldn't try using plastic wrap with a rolling pin.
4 Done	Cook the Tortillas Pre-heat the Grill to high heat, or for the stove-top medium-high heat. Grill or cook each tortilla for 1-2 minutes on each side until the edges start curling - then you know it is time to flip them - you should have nice grill marks or brown marks on them. Stuff and serve immediately.