Homemade corn tortillas are simple to make and so much more delicious than store bought ones.
From Bridget Edwards of Bake to 350.
- 2 cups Massa Harina
- ½ teaspoon Kosher salt (or fine sea salt)
- 1-¼ cup Hot water
Mix masa and salt together. Pour in lukewarm water and stir until combined and smooth. When you stick a finger into the dough, the impression should stick.
Cover with plastic wrap and let rest for at least 30 minutes. Divide and roll into 12 balls. Cover and let stand 15 minutes or more.
Heat a cast iron skillet or comal until very hot. Roll the ball of dough in just a little dough. Line a tortilla press with a sheet of waxed paper. Quickly press each ball with the press. Peel off waxed paper and place it on the hot skillet.
Cook 1 to 2 minutes on each side. Edges may show some golden brown. Remove from skillet and place in a folded kitchen towel. Repeat with the rest of the dough, stacking all the tortillas inside the kitchen towel.