Homemade Corn Tortillas

1. Prepare Masa Dough

If you're using masa harina, combine it with the hot water in a bowl and knead the mixture until it forms a pliable dough. Let the dough rest for 15 minutes, allowing it to absorb the water and become easier to work with.

2. Heat Griddle or Skillet

While the dough is resting, heat a griddle or skillet over medium to medium-high heat. This will ensure your tortillas cook evenly and develop a nice texture.

3. Divide and Form Dough Balls

After resting, check the dough's consistency. It should feel like soft Play-Doh. If it’s too dry, add a little more water, a tablespoon at a time, until it reaches the right consistency. Divide the dough into 15 equal pieces and roll each piece into a ball.

4. Press Tortillas

Place a dough ball between two squares of plastic and use a tortilla press to flatten it into a 1/8-inch thick disk. The plastic will prevent sticking and help create an even thickness.

5. Cook Tortillas

Gently place the flattened tortilla onto the preheated griddle. Cook the tortilla on medium heat for about 30 seconds on each side, then increase the heat to medium-high. Look for the edges to dry and the tortilla to easily release from the griddle. This indicates that the tortilla is forming structure and starting to puff slightly.

6. Finish Cooking

Flip the tortilla once more and continue cooking for another 30 seconds per side, until it is lightly browned and puffy. This final step enhances the flavor and texture.

7. Keep Tortillas Warm

As you finish cooking each tortilla, stack them and wrap them in a napkin or towel, placing them in a basket to keep warm and tender.