Corn Tortillas (without a Tortilla Press)
Corn Tortillas are easy to make, taste better and are cheaper than store bought tortillas.
Serves: 15
  • 1¾ cups masa harina
  • 1⅛ cups water
  • ¼ teaspoon salt (if desired)
  1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
  2. Preheat a cast iron skillet or griddle to medium-high.
  3. Divide dough into 15 equal-size balls. Cover the dough balls to help retain moisture.
  4. Take either a large sheet of parchment or 2 sheets of parchment to roll your dough ball out in between. Roll dough ball thinly until it is approximately 6-7 inches round.
  5. Once you have rolled your dough take a plastic bowl and use it as a "cookie" cutter and cut out the tortilla
  6. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until lightly browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Recipe by My Hot Southern Mess at