Homemade Corn Tortillas
Purchased corn tortillas may be convenient, but they can’t match the aroma or flavor of the homemade variety. Masa harina, a finely ground flour made from corn treated with an alkaline solution, can be found at most well-stocked grocery stores as well as any market specializing in Latin American products.
- 3 cups (12 oz./375 g) masa harina
- 1/2 tsp. salt
- 1/4 cup (2 fl. oz./60 ml) vegetable oil
- 2 cups (16 fl. oz./500 ml) hot water
In a large bowl, stir together the masa harina and salt. Stir in the vegetable oil, then slowly stir in the hot water until the dough comes together into a ball. Turn the dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes or up to 3 hours.
Divide the dough into about 24 balls, about 2 1/2 oz. (75 g) each. Use scissors to cut along the seams of a resealable plastic bag to cut it in half. Place half of the bag on the bottom of a tortilla press and place a ball of dough in the center. Top the dough with the remaining half of the plastic bag and close the press to form a tortilla. Peel the tortilla from the plastic wrap and set aside. Repeat to form tortillas with the remaining balls.
Using a griddle, tortilla comal or cast-iron fry pan over medium-high heat, cook 1 of the tortillas until lightly browned on the bottom, 1 to 2 minutes. Flip the tortilla and continue cooking until the second side is lightly browned, about 1 minute more. Wrap the tortilla in a towel while you continue cooking the remaining tortillas. Makes about 24 tortillas.
Williams-Sonoma Test Kitchen