Homemade Corn Tortillas

These are great filled with carnitas or shredded beef or chicken. And they make out of this world enchiladas when filled with roasted chiles and cheese and topped with a green sauce.

Category: Bread

Cuisine: Mexican

☆☆☆☆☆

1 review 
Ready in 45 minutes
by AZVern

Ingredients

2 cups Maseca or instant corn masa flour

1/4 tsp Salt

2 cups Warm Water


Directions

Sift together maseca and salt into large bowl Add warm water until a soft dough forms, about the consistency of cookie dough Roll the dough into golf ball-sized balls, place in bowl, and cover the bowl with a damp paper towel If you have a tortilla press, press the balls into tortillas, and immediately place on hot griddle Tortillas can also be rolled out, then placed on griddle Cook for about 50 seconds and then flip. Cook another 50 seconds, remove from griddle Keep tortillas warm by covering them with a cloth towel.

Reviews

☆☆☆☆☆

The recipe was SUPER easy to make! I don't have a tortilla press, so after experimenting with rolling them out (which failed) I cut three sides of a quart storage bag, and pressed them out with a square baking pan. Worked beautifully! Definitely gonna be making these again, and again!

AZVern

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