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    Easy Handmade Corn Tortillas

    August 5, 2016 by Kyle 2 Comments

    You only need three ingredients to make these handmade corn tortillas which are delicious for tacos, enchiladas or just to snack on!

    A bright yellow plate with two fish tacos with avocado, three corn tortillas on the side also with cole slaw and two lime slices.

    Kick your Taco Tuesday up a notch and make these Handmade Corn Tortillas! I made them for the first time for our Margaritaville Gr8 Dinner. Why or why didn't I make homemade tortillas before that?! They are super easy to make and just down right taste better than store bought!

    Unclose photo of homemade tortillas.

    Using the recipe below, we made the balls smaller so that the tortillas would be about 3" each; the perfect size for taco appetizers.

    Making them 2 days prior to the party and keeping them in the refrigerator was a huge help when organizing time.

    A red towel holding several corn handmade tortillas with a bag of masa flour mix in the background.

    The masa harina can be found at your local grocery store or Latin American market.

    It is like buying a bag of flour, so you will have it on hand and can easily add 3 more ingredients and have fresh tortillas anytime!

    Three small corn tortillas in a black cast iron skillet on the stovetop.

    You really don't need a tortilla press to make handmade corn tortillas - a rolling pin or two cutting boards works too.  

    Pull out your cast iron skillet and in minutes you'll have fresh homemade corn tortillas!  Enjoy!

    Enjoy your homemade corn tortillas with these dishes:

    • Fish Tacos
    • Carnitas
    • Cajun Shrimp Tacos with a delicious Chili Lime Cream
    • Poblano Tacos
    Warm homemade tortillas are the best!
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    Please leave a rating!

    4 from 1 vote

    Handmade Corn Tortillas

    Adapted from a Sur La Table recipe.
    Prep Time20 mins
    Cook Time10 mins
    tortilla dough resting time30 mins
    Total Time1 hr
    Course: Appetizer, Lunch or Dinner
    Cuisine: Mexican
    Keyword: corn tortilla
    Servings: 12 5 to 6-inch tortillas
    Author: Kyle

    Ingredients

    • 1 ½ cups masa harina, and more for dusting
    • ½ teaspoon fine sea salt
    • 2 Tablespoons melted lard, butter, or vegetable oil
    • 1 cup hot water and more if needed
    Prevent your screen from going dark

    Instructions

    • In a medium bowl, mix the masa, salt and melted lard, butter or vegetable oil together with your fingers or a whisk.
    • Slowly pour the water into the masa mix while stirring with a wooden spoon until the dough becomes a ball.
    • Turn the dough out onto your work surface that is lightly floured with some masa harina.
    • Knead the dough for about 1 minute until smooth and no longer sticky. If the dough is too dry, add a bit of water to moisten. If the dough is too sticky, add a bit more masa until the dough is easy enough to form a ball in your hand.
    • Divide the dough into 12 (1 ounce) portions and hand form each into a smooth ball. Make the balls smaller if you want small tortillas.
    • Place them on a baking sheet, cover with plastic and let them rest for thirty minutes. (If you are in a hurry, you can skip this step. Letting it rest gives the dough an opportunity to absorb the water.)
    • After the dough has rested, preheat a cast iron skillet or any high heat tolerant skillet over medium-high for five minutes, then reduce heat to medium.
    • Place dough ball between two pieces of plastic wrap and press in a tortilla press. I don’t have a press so I laid the the dough in the plastic wrap between two small wooden cutting boards and pressed down as evenly as I could. Press until the tortilla is about ⅛″ thick.
    • Peel away the plastic carefully while holding the tortilla flat in your palm and transfer into the hot skillet.
    • Cook the tortillas until you see brown spots appear (about 1 minute) and then flip with a thin metal spatula, and do the same on the other side.
    • Transfer the cooked tortillas to a baking sheet and cover with a damp kitchen towel to trap the heat and moisture.
    • Serve immediately or let cool and store according to the Gr8 Tip below.

    Notes

    Gr8 Do-Ahead Tip:

    The tortillas can be made up to 2 days ahead of time. Wrap in plastic wrap and keep in the refrigerator. When time to serve, wrap in foil and reheat the tortillas in the oven at 350°F for 10 minutes or wrap in a slightly dampened kitchen towel or paper towel and reheat in the microwave in 30 second increments until warm.
     
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
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    Reader Interactions

    Comments

    1. Kyle

      August 07, 2016 at 9:14 am

      Hi Lon, We usually grill fish after rubbing it with olive oil and salt and pepper. Sometimes for fish tacos I'll lightly dust the fish with flour and spices (any that you like) and fry in a bit of olive oil in a skillet. Enjoy!

    2. Claudia Kerns

      August 05, 2016 at 8:15 am

      This is great!! It looks like you made fish tacos. Our favorite! Can you share how you made the fish for your tacos?

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