How to Make Handmade Corn Tortillas

Corn tortillas are a staple in Mexican cooking and although premade tortillas are readily available in most grocery stores, handmade tortillas add an authentic south-of-the-border flavor. The technique for making corn tortillas is as simple as the ingredients. It starts with masa, dried corn that has been soaked in lime water. After an overnight soaking and removal of the husks, the still-moist corn is ground into flour. Once dried, it becomes masa harina and the base for handmade corn tortillas.

Things You'll Need

Masa harina
Water
Bowl
Wax paper

Rolling pin
Heavy frying pan or griddle
Measuring cup
Mixing spoon

Instructions

Measure 2 cups of masa harina into a large bowl.
Add 1 ½ cups to 2 cups of warm water and mix well with a spoon. The dough needs to hold together, but not be too sticky. Add a little more water or masa harina as needed for the right consistency.
Knead the dough mixture with your hands until pliable. Let rest for five minutes.
Form into a 12-inch log and cut into 1 inch pieces. Roll and shape each piece of dough a ball that's slightly bigger than a golf ball.
Place a dough ball between two sheets of wax paper. Roll the dough between the wax paper until it's thin and reaches 6 inches to 7 inches in diameter. Make sure to turn the tortilla one-quarter turn after each roll to maintain the round shape.
Heat the pan or griddle until hot. Do not use oil or cooking spray.
Remove the top piece of wax paper. Flip the tortilla onto your hand. Peel off the bottom piece of wax paper.
Carefully place the tortilla onto the hot pan or griddle.
Cook the tortilla about one minute on each side until it's lightly specked with brown, but not burnt.
Remove the tortilla to a plate and keep warm until ready to use.
Continue this technique until all pieces of the dough are cooked.

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