Tacos are undeniably one of the most gratifying meals around, and a tortilla is an essential component to their deliciousness. Yet all too frequently we resort to store-bought, stale alternatives – when in reality nothing can compare to homemade ones! Here’s a scrumptious recipe for corn tortillas that will make your Taco Tuesday even tastier than before. Trust us, you need this melt-in-your mouth experience!
Make this delicious corn treat by combining 2 cups masa harina, ½ teaspoon of salt, and 1 ¼ cups warm water. You’ll be surprised at how easy it is to make! Enjoy the delightful textures and flavors as you create something truly special.
- Set a comal (griddle or cast-iron skillet) over medium heat and allow it to warm up.
- In a generous bowl, combine flour, salt and water. Use your hands to knead the masa (dough) for around 4 minutes until it forms into an easy-to-use dough. If the texture is not as desired, add 1 tablespoon of water at a time while continuously mixing in between additions.
- Segment the masa into 12 to 14 dough balls, and make sure you keep it covered with a dishtowel in order to prevent it from drying out while you are pressing your tortillas.
- To craft delicious corn tortillas, employ a tortilla press and cover it on both sides with plastic wrap for optimum performance. The mass of masa is positioned between the two layers of plastic wrap when you press it out. Take a ball of masa and place it securely at one end of the tortilla press, directly atop the plastic wrap. Firmly press down on the handle of your tortilla press to shape and flatten the masa into a perfectly formed corn tortilla. Once the press is opened, you will be privileged to behold a delicately pressed corn tortilla. For those without a tortilla press, don’t fret! A heavy sauce pan or pot can be used to flatten the dough; just ensure that plastic wrap is still kept on either side.
- Heat the corn tortilla on a hot comal for around 30 seconds, or until it appears golden-brown and puffy. Flip it to cook the other side for an additional 30 seconds before transferring it into a heatproof bowl lined with a dish towel.