Making homemade corn tortillas has never been easier!
This Masa harina is made from heirloom blue cónico corn. It has been nixtamalized, dried and ground for your use at home. All you need to do, is add is water and knead. We promise, it is easier than making pancakes at home.
1 cup of flour makes 6 (6 inch) tortillas
MASA HARINA FOR TORTILLAS:
Mix 1 cup of flour (116 g) with 5.5 oz of luke warm water. Knead with hands until you achieve dough like consistency. You are looking for a masa that is moist to the touch. Use immediately after prepared. (You can also add 1/4 teaspoon of salt to water if desired)
Assemble the masa into balls measuring about 2 inches wide and set them aside. Press each one individually on a plastic-lined tortilla press. Each ball should be thin and about 6 inches in diameter after pressing.
Place a nonstick griddle or cast iron skillet over medium heat. Carefully transfer each tortilla to the griddle or skillet. Cook each side for about 1-2 minutes on each side. Each tortilla should puff up after the first turn.
Keep warm in a tortilla warmer or inside a kitchen cloth.
You can easily turn these into tostadas by allowing the tortillas to dry and frying each one in hot vegetable oil.
