Homemade Corn Tortillas

TOTAL TIME: 1 hr 1 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 1 min
YIELD: 12 tortillas
LEVEL: Easy

ingredients

  • 2 cups corn flour ( masa harina)
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 2 tablespoons lard
  • 1 1/2 cups water
  • Canola oil, for frying
    • Special equipment: Tortilla press.
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      Directions

      In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.

      Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.

      Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.

      Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

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      4

      Newest Ratings and Reviews

      Read all 2 reviews

      • on May 20, 2014

        Flag

        These were a struggle. Flavor was really good, but after pressing them they cracked and broke and were oddly shaped due to the breaking. I cook a lot, and have made a lot of flour tortillas. This was my first shot at corn and next time I'll try a recipe blending flour and masa harina.

        people found this review Helpful.
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      • on October 12, 2011

        Flag

        Delicious and Easy! Just followed every instruction and had no problems. I'll never purchase pre-made again. Thank You

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