Corn Tortillas Using Homemade Masa Dough

Name: Corn Tortillas Using Homemade Masa Dough
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 (12-16 tortillas)
Ingredients: 2 cups masa dough; 1/4 cup Masa Harina (plus more if necessary)

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 (12-16 tortillas)
Calories
207 kcal
Cuisine
Mexican, Vegetarian

Corn Tortillas Using Homemade Masa Dough

Ximena Brandt

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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.

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Ingredients

Servings

2 cups masa dough
1/4 cup Masa Harina (plus more if necessary)

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Instructions

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.

Notes

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.