Homemade Corn Tortillas

Steps

1. In a large bowl, whisk together the masa harina and salt. Add 1½ cups hot water and stir with a wooden spoon until it forms dough, adding more hot water as needed. Knead the dough for a minute or so to help it come together. It should have the consistency of Play-Doh; it shouldn’t be too wet and stick to your hands and it shouldn’t be too dry and crumbly. Add additional masa harina or hot water to achieve the right texture.

2. Shape the dough into a large ball and leave it in the bowl. Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes.

3. Divide the dough into 16 equal pieces and roll each into a ball. Place the balls back into the bowl and cover them with a damp kitchen towel. Leave them there so they don’t dry out during the pressing and cooking process.

4. Remove 1 dough ball and roll it out to a circle about 5 to 6 inches in diameter. You can use a tortilla press or roll it out with a rolling pin. (See Recipe Notes below.)

5. Preheat a nonstick skillet over medium heat. Once hot, place a tortilla in it and cook for about 50 to 90 seconds per side. It’s done when the dough has more of a bready than doughy look; you can let it get char marks if you like. Adjust the heat down if the pan gets too hot. The tortillas might bubble up when cooking, which is fine; they will deflate after you remove them from the heat. Transfer the cooked tortilla to a bowl lined with a clean kitchen towel, wrapping them in the towel as you cook them.

6. Continue this way until all the tortillas are cooked. Once you get the hang of it, you can get a couple pans going to cook more than one tortilla at a time. Store the tortillas wrapped in the fridge for up to 3 days.