Fresh corn tortillas are one of the simplest and most rewarding things you can make at home. With MASARINA instant corn masa, all you need is warm water, a pinch of salt and a hot comal or skillet.
Use them for tacos, enchiladas and quesadillas, or simply enjoy them warm with a little butter and salt. Once you taste a homemade tortilla, it is hard to go back.
Homemade Corn Tortillas Recipe
Ingredients
2 cups (240 g) MASARINA Corn Flour
1½ cups (360 ml) warm water, plus more as needed
½ teaspoon salt (optional)
Instructions
1
In a large bowl, mix the MASARINA Corn Flour and salt. Gradually add the warm water, mixing with your hands until a dough forms.
2
Knead for 1 to 2 minutes until the masa is soft, smooth and does not stick to your hands. Cover with a damp towel and let it rest for 10 minutes.
3
Heat a comal or heavy skillet over medium-high heat. Divide the masa into 16 balls, about the size of a golf ball.
4
Place a ball between two sheets of plastic and press with a tortilla press or the bottom of a heavy pan to about 6 inches (15 cm) across.
5
Cook the tortilla for 30 to 45 seconds, flip and cook for about 1 minute, then flip again and cook for 15 to 30 seconds more. It may puff up, which means it is light and soft inside.
6
Stack the cooked tortillas in a clean kitchen towel or tortilla warmer to keep them soft and warm while you cook the rest.
Tip from the MASARINA Kitchen
If the edges crack when you press the tortilla, the masa is too dry: knead in a tablespoon of water at a time. If it sticks to the plastic, add a little more flour. Water amounts are a guide, so always check the directions on your MASARINA package.
Hungry for More?
Explore more dishes you can make with MASARINA Corn Flour.