2 Ingredient Homemade Corn Tortillas
Homemade corn tortillas are made with two ingredients- corn masa and water- for the most authentic, pliable, gluten-free tortillas!
Equipment
- large mixing bowl
- Parchment paper
- plastic wrap
- pie dish
- griddle or cast iron pan
Ingredients
- 1 1/2 cups + 1 tbsp Maseca brand masa harina (corn flour)
- 1 1/4 cup warm water
Instructions
- Mix the ingredients. Combine the masa harina and the warm water in a bowl. Mix the combination with your hands until the dough forms a ball and everything it well combined. If the dough is sticky, add 1/2 tbsp of masa harina until it rolls into a ball without feeling sticky pr getting all over your hands. Shape the dough into a large ball, place it in the bowl, then cover the bowl with a damp kitchen towel for ten minutes.
- Shape the corn tortillas. While the dough is resting for ten minutes, heat your griddle over medium heat so it has time to get hot. Place a 12X12" piece of parchment paper on a flat work surface. Wrap the bottom of a glass pie dish with plastic wrap so it overlaps into the dish. Pinch off a gulf-ball-sized piece of dough and place it in the center of the parchment paper. Press the dough between the parchment paper and the bottom plastic-wrapped glass dish until the tortilla is about 4-6" wide. Pick the dish up, gently peel the parchment paper off of the tortilla. Loosen the plastic wrap off of the pie dish and peel off the corn tortilla.
- Cook the tortillas. Place the corn tortilla on the hot griddle and cook for 30-60 seconds on each side. Stack the corn tortillas, they will steam themselves when they are stacked. Mangia!
Nutrition
Calories: 9kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 15mgIron: 1mg
Nutrition values are estimates, for exact values consult a nutritionist.
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