HOMEMADE CORN TORTILLAS

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Homemade Corn Tortillas image

This recipe for homemade corn tortillas comes from Angie Vargas, a native of Monterrey, Mexico. Vargas works as a culinary instructor for League of Kitchens, an online school where you can cook alongside hosts from around the globe as they teach you how to make an authentic dish from their heritage. Once they're cooked, Vargas likes to fill them while they are still warm with steak, guacamole, and salsa verde.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Makes 24

Number Of Ingredients 3

3 cups masa harina (instant corn masa flour), such as Maseca
1 teaspoon fine sea salt
3 tablespoons vegetable oil, such as corn

Steps:

  • In a bowl, mix masa, salt, and oil with your fingers, working oil into flour. Slowly add 3 cups water; stir with your hands to combine. Knead dough until it comes together in a smooth ball and no longer sticks to your hands. If it's too dry or wet, add water or masa by the tablespoon.
  • Cut two 6- or 8-inch rounds (matching your press size) out of a plastic bag (to keep dough from sticking when you press it). Heat a nonstick griddle or cast-iron pan over medium, 10 minutes.
  • Roll a golf-ball-size piece of dough between your palms; gently press flat. Place one plastic round on the bottom of the press and the other on top of dough; press firmly. (Or roll dough between plastic rounds with a rolling pin.) Remove top plastic, slip tortilla into one hand, then flip onto other hand. Peel off bottom plastic and flip dough onto griddle.
  • Cook tortillas until golden in spots, 1 to 2 minutes. Flip; cook 1 minute more. Transfer to a clean kitchen towel; keep covered. Repeat with remaining dough. Tortillas can be refrigerated in a resealable bag. To reheat, wrap in a damp paper towel and microwave until warm.

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