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Corn Tortillas
You only need two ingredients, three if you count water to make fresh corn tortillas at home.
Course
Bread
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Rest
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
tortillas
Calories
52
kcal
Author
Leigh Anne Wilkes
Equipment
Rolling Pin
Measuring Spoons
Pyrex Bowls
Ingredients
2
cups
masa harina
1/2
tsp
salt
1 1/2
cups
hot water
Instructions
Place masa harina and salt in a bowl.
Pour in hot water and stir to combine.
Knead by hand for a few minutes until it is soft and smooth.
Add addition water if dough seems dry or additional flour if it is too sticky.
Cover and let rest for 15 minutes.
Divide dough into 16 pieces and roll into balls.
Use a tortilla press to shape tortillas or a rolling pin.
Heat griddle or skillet over medium high heat.
Cook tortilla for about a minute on each side or until edges begin to curl up and slightly brown.
Place cooked tortillas between the layers of a dish cloth and allow them to cool. They will soften as they sit in the towel.
Store in an airtight container.
Nutrition
Calories:
52
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
74
mg
|
Potassium:
37
mg
|
Fiber:
1
g
|
Vitamin A:
30
IU
|
Calcium:
20
mg
|
Iron:
1
mg