Corn Tortilla Recipe

In a large bowl, combine the masa harina and salt. Stir in the water and oil until a dough forms.

Using your hands, knead the dough until it fully comes together and all the water is absorbed, about 3 minutes. To make sure it’s ready, grab a small piece and roll it into a ball. Press down on it with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it’s too wet. Add more water or masa harina as necessary.

Divide the dough into 14 equal portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you press and cook the tortillas.

Heat a griddle or skillet over medium-high heat until hot. While the griddle is heating up, cut the seams off of a large resealable plastic bag so that it makes one large rectangular piece of plastic. Alternatively, you can use parchment paper instead.

Lay the plastic or parchment paper on the open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the plastic or parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out. Open the tortilla press and carefully peel back the plastic or parchment paper and transfer the tortilla to your hand.

Cooking 1 or 2 at a time, place the tortilla on the hot griddle and cook for 15 to 20 seconds. Flip and cook the other side for 15 to 20 more seconds. Flip the tortilla again and cook for another 30 seconds on each side.

Place the cooked tortillas in a tortilla warmer or wrap them in a clean kitchen towel and place them inside of a resealable plastic bag to keep them warm and soft.

Serve immediately or store tightly wrapped in the fridge for up to 1 week.