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Homemade Corn Tortillas

Tortillas are a type of flatbread popular in Mexico and Central America, commonly made from wheat flour or masa. This recipe is for the masa (corn) variety; see Flour Tortilla for the wheat flour version.

Source and licence

"Homemade Corn Tortillas" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Homemade_Corn_Tortillas, revision 4495057), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Homemade_Corn_Tortillas&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4495057

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. In a large bowl, stir together the masa and salt.
  2. Add the water, and mix together well to form a dough.
  3. Turn out onto a lightly floured board and knead for 5 minutes.
  4. Divide the dough into ¼ cup (3 oz / 90 g) portions, and form them into balls.
  5. Roll each ball into a flat round about 6 inches (10 cm) in diameter and ⅛ inches (0.25 cm) thick.
  6. Heat a large heavy skillet over medium high heat.
  7. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
  8. Remove from the skillet and keep warm in cloth towel.