Corn Tortillas

Chef Enrique Olvera’s homemade tortillas have exceptional corn flavor and a tender texture. Slideshow:  How to Make a Tortilla 

Active Time:
40 mins
Total Time:
1 hrs 40 mins
Yield:
Makes twelve 5-inch or six 8-inch tortillas

Ingredients

  • 1 3/4 cups masa harina, preferably Bob’s Red Mill

  • 1 1/4 cups water

Directions

  1. In a medium bowl, mix the masa with the water until a dough forms. Cover and let stand for 1 hour.

  2. Divide the dough into 12 equal pieces (or 6 pieces for 8-inch tortillas) and roll each piece into a ball. Line a tortilla press with parchment paper or plastic wrap and press the 12 balls of dough into 5-inch tortillas. If making 8-inch tortillas, roll them out with a rolling pin.

  3. Heat a griddle or cast-iron skillet. Working in batches, cook the tortillas over moderate heat, turning, until cooked through, about 6 minutes.

Make Ahead

The tortillas can be refrigerated for 2 days or frozen for 2 weeks.

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