When you put homemade and tortillas next to each other, it sounds intimidating. I promise this 3 ingredient recipe is anything but. With a tortilla press and the grit of a 5-year-old, you’ll have the most delicious corn tortillas for taco and fajita night. Note, this recipe requires 30 minutes of rest time, so plan accordingly.
1 c. masa harina*
1/2 tsp. kosher salt
3/4 c. – 1 c. warm water
Add the masa and salt to a mixing bowl and stir together. Add in 3/4 cup of the warm water, and stir together until dough just comes together, pouring in additional water as needed, a little at a time. Finish by kneading the dough together until evenly combined, and the dough is smooth. The dough should be neither dry nor sticky, but should slightly spring back with a thumbprint press, like Playdoh. If the dough is too wet, knead in a bit more masa. Too dry, knead in a bit more water. You’ll get the feeling of the correct consistency the more you work with the dough. Cover dough with a damp dish towel to keep from drying out, and allow to rest for at least 30 minutes, up to an hour.
Using a butter knife or pastry bench, cut the dough into 10 equal chunks, and roll into balls.
Preheat a cast iron skillet over medium-low heat. Meanwhile, using a tortilla press lined with parchment paper, place a ball between the sheets of parchment and press. Turn the dough around and press once more to make sure the thickness is even throughout. Carefully pull the tortilla away from the parchment. Place on the hot skillet, and cook for about 1 minute on each side or until cooked through. Store in a tortilla warmer or wrapped in a dish towel. The steam will soften the tortillas. Serve.
Buy the best Masa Harina you can find, organic if possible. I prefer Bob’s Red Mill.