Traditional corn tortillas
easy
Traditional corn tortillas are made with masa harina which is a traditional maize flour. The maize is cured with limewater to cause a process called nixtamalization which breaks down the cell wall of the maize. This makes the maize softer and increases its nutritional value. Masa harina is different than corn meal or American corn flour which has not undergone nixtamalization. Masa harina can be found in the world foods section of large grocery stores or purchased online.
- 2 cups masa harina
- 1.5 to 2 cups hot water
- 1 tsp sea salt
In large mixing bowl, mix sea salt and masa harina together. Add 1.5 cups of hot water and mix in until dough begins to form. Knead dough with hands for 2 to 3, adding additional water if the dough is too dry. Cover the dough with a damp cloth and let rest for 10 minutes.
Portion the dough into 2 tablespoon sized balls. Using a rolling pin or traditional tortilla press, flatten the dough into 4 to 5” tortillas. Place tortillas on a non-stick pan or comal and cook on each side 45 to 60 seconds or until brown spots appear.
Once cooked, place tortillas in a warm kitchen towel or a tortilla warmer. Serve warm as the tortilla will harden as it cools. Store left over tortillas in sealed, airtight bags in the refrigerator for 2 to 3 days.
This recipe can be used for many Mexican recipes like enchaladas, nachos or fahitas.