Corn Tortillas Using Homemade Masa Dough
We're using fresh masa dough to make a delicious batch of homemade corn tortillas! We also added some masa harina to the dough to make it easier to work with.
Servings: 4 (12-16 tortillas)
- 2 cups masa dough
- 1/4 cup masa harina (plus more if necessary)
First gauge how 'wet' your masa dough is. If it sticks to your hands you'll need to add some masa harina to dry it out. I added 1/4 cup masa harina to 2 cups of masa dough. Combine well using your hands.
Separate the dough into golfball sized rounds, this will make the tortillas approximately 4 inches across.
Flatten the dough balls using a tortilla press or a flat bottomed casserole dish. Be sure to line each side of the dough ball with plastic or ziploc pieces. The tortillas should peel off the ziploc easily; if not then you might need to add some masa harina to the dough.
Heat a skillet or comal to medium heat. Add a tortilla and flip after 10 seconds. Then cook each side for 1-2 minutes or until light brown spots are forming. Alternatively, you can skip the quick flip and just cook each side for 1-2 minutes.
Serve immediately, keeping them warm in a tortilla warmer or kitchen towel.
We're using masa dough from this recipe.
Don't feel like you have to cook the tortillas for a full 1-2 minutes per side as your setup might need less time than that. The best time to flip them is when brown spots are starting to form.
I like to use the skillet to re-heat the tortillas once they've cooled down. This will crisp them up and give you some charred bits.