These homemade corn tortillas are built using masa harnia, and are a lighter and more tender version than the ones found in stores.
I added in a little melted butter, salt and hot water.
If making your own tortillas isn’t on the agenda, store-bought tortillas still work quite well with all the other flavorful components.
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1 ½ cups masa harina
½ teaspoon salt
¼ teaspoon sugar
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1 tablespoon butter
1 1/3 to 1 ½ cups extremely hot water
- In a mixing bowl, combine the masa, salt and sugar together. Set aside.
- Melt the butter and add it into the masa mixture.
- Slowly pour the hot water into the masa mixture in a steady stream, mixing the masa with a wooden spoon until it comes together to form dough.
- Lightly dust a clean work surface with a little flour.
- Knead the dough on the work surface for 1 to 2 minutes, or until the dough is smooth and soft. Wrap the dough in plastic wrap. Let it rest for 30 minutes.
- Divide the dough into 12 golf ball size pieces and cover with a kitchen towel. Working with one dough ball at a time, place the dough in between 2 pieces of plastic wrap. Flatten with a tortilla press or a rolling pin to form 6-inch round tortillas.
- Layer the tortillas in between pieces of parchment or wax paper inside a Ziploc bag. Keep in the refrigerator until ready to use.
This article was originally published in the March 2022 issue of 225 magazine.