If you’re anything like me and get a sudden urge for corn tortilla tacos, only to discover your lack of said corn tortillas.
This corn tortilla recipe is probably the easiest. recipe. ever. Literally 2 ingredients, and one is water! How much easier do you need it?
If you own a cast iron tortilla press, awesome, your tortillas just got that much more professional and even looking. If you’re lacking a tortilla press, no worries, a flat bottom pan would work just as well.
When I use the tortilla press I typically make 4, light, even presses. I press once, make a quarter turn, press, quarter turn, press, quarter turn, press. You get it. This leaves me with a relatively evenly pressed corn tortilla.
Another huge tip is to get yourself a tortilla warmer. I can verify 100% that the tortillas come out of the tortilla warmer SIGNIFICANTLY hotter than when they come off the grill. If you think your tortillas are a little stiff when you first remove them, a few minutes in the warmer really softens them up and makes them “taco safe”! I’ve used a kitchen towel before I got a tortilla warmer and although it worked, it just doesn’t do the same job as a warmer.
Invest the few bucks, trust me.
We’ve used these corn tortillas for beef tacos, veggie tacos, and even enchiladas. They are banging!! Honestly we haven’t had any leftovers so as far as storing them for later, you got me. I guess you could put them in the freezer but I can’t imagine they’d keep more than a week.
Best bet is to just eat them all, immediately.
Since I’m such a stoner, I also always forget to buy taco seasoning packets too. Check out my recipe for homemade taco seasoning!
- 1 – 3/4 cups Masa Harina
- 1 – 1/8 cups Water room temp
- Mix ingredients together in a medium-size bowl until well combined. (If too dry, sprinkle some water.
- Cover with plastic wrap and let rest for 30 minutes.
- Preheat cast iron skillet or griddle to medium-high heat.
- Divide dough evenly into 15 equal-sized balls. Using a tortilla press or rolling pin, flatten the balls between 2 pieces of plastic. (I use a Ziploc bag that’s cut in half)
- Immediately after pressing place onto hot stove for about 30 seconds or until browned and slightly puffy.
Turn tortilla over and brown the other side for about 30-45 seconds.
I’ll typically use the flat side of my spatula to push down on the tortilla which basically separates the two sides a little, causing it to puff up.
- This is the most important step.
You need to place the cooked tortilla in a wrap of towels or a tortilla holder.
Allow resting for a couple of minutes.
I prefer the tortilla holder myself.
- Serve and enjoy.