I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Corn Tortillas
...in your mind.
Corn Tortillas

Corn Tortillas

Makes 8 tortillas - Dog simple, and frankly so much better than store bought. There’s nuthin like a warm, fresh tortilla. Btw, you can easily cut this recipe in half or double as necessary.

Ingredients

  • 1 cup masa harina
  • 1 teaspoon salt
  • 3/4 cup warm water

Directions

  1. Combine flour and salt in a large bowl, mix well and add 1/2 cup of the water
  2. Mix with a wooden spoon or your hands until it starts to come together
  3. Remove from bowl and knead with your hands until you get a soft, smooth dough - it should feel like ‘play dough’ - roll into about a 6 inch long cylinder
    Note
    : If the dough sticks to your hands and feels a little ‘wet’ add a little more masa harina about a tablespoon or so at a time - But if it feels too dry and, add an extra tablespoon of hot water at a time - you’ll get it down, trust me
  1. Cut the dough into 8 even pieces, roll each into a small ball and cover with a damp kitchen towel for 10 minutes
  2. Put a ball of dough between 2 sheets of parchment paper and use either a tortilla press or roll out into a 6-inch round
  3. Heat an ungreased cast iron griddle, pan or large non-stick pan over medium-high heat
  4. Gently lay one of the tortillas into the pan, and cook about a minute or so on each side until just beginning to brown
Corn Tortillas

Corn Tortillas

Makes 8 tortillas - Dog simple, and frankly so much better than store bought. There’s nuthin like a warm, fresh tortilla. Btw, you can easily cut this recipe in half or double as necessary.

Ingredients

  • 1 cup masa harina
  • 1 teaspoon salt
  • 3/4 cup warm water

Directions

  1. Combine flour and salt in a large bowl, mix well and add 1/2 cup of the water
  2. Mix with a wooden spoon or your hands until it starts to come together
  3. Remove from bowl and knead with your hands until you get a soft, smooth dough - it should feel like ‘play dough’ - roll into about a 6 inch long cylinder
    Note
    : If the dough sticks to your hands and feels a little ‘wet’ add a little more masa harina about a tablespoon or so at a time - But if it feels too dry and, add an extra tablespoon of hot water at a time - you’ll get it down, trust me
  1. Cut the dough into 8 even pieces, roll each into a small ball and cover with a damp kitchen towel for 10 minutes
  2. Put a ball of dough between 2 sheets of parchment paper and use either a tortilla press or roll out into a 6-inch round
  3. Heat an ungreased cast iron griddle, pan or large non-stick pan over medium-high heat
  4. Gently lay one of the tortillas into the pan, and cook about a minute or so on each side until just beginning to brown