Recipe: Corn Tortillas

|Malin Palm Vestlund
Recipe: Corn Tortillas

Authentic, Warm & Wonderfully Soft — Homemade Corn Tortillas

Experience the heart of Mexican cooking with these authentic corn tortillas, made from just masa harina, water, and salt. Soft, fragrant, and slightly nutty, they deliver that unmistakable homemade flavor that elevates any taco or quesadilla. Each tortilla is tender yet sturdy enough to hold your favorite fillings — from spicy meats to fresh veggies — while adding its own rustic charm. Fresh off the pan, they’re warm, pliable, and absolutely irresistible. Once you try them, you’ll never go back to store-bought!

Ingredients

(15 corn tortillas)

  • 5 dl Masa Harina
  • 4 dl hot water
  • ¾ teaspoon salt

Instructions

In a large mixing bowl, whisk together masa harina and salt. Gradually add hot water and stir the mixture with a wooden spoon or spatula. Then use your hands to knead the dough for 2-3 minutes until it is smooth and cohesive. If it’s dry and crackly, add a little bit more water. If it’s is sticking to your fingers, add a little bit more flour

2.     Let the dough rest for about 10 minutes under a kitchen towel.

3.     Use about 2 tablespoons or 35-40 grams of dough for each tortilla rolling it between your hands until it’s the shape and size of a golf ball

4.     Place the dough ball between two pieces of plastic (a ziplock-bag cut in two has the perfect thickness) in a tortilla press (or use a rolling pin, or put it in between two big books and jump on it!) until they have a diameter of 10-13 cm diameter.

5.     Heat in a dry skillet (no oil!) for about 40-60 seconds each side. Flip it when brown spots begin to appear. Keap it warm in a bowl wrapped in a clean kitchen towel so they do not dry out, They are supposed to soften a bit while stacked in the kitchen towel

 

Tips on what to drink

Tips for serving!

Serve directly after making for best crispness!

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