- 2 cups masa harina
- 1 teaspoon kosher salt
- 1 ½ cups warm water
- Stir masa harina and salt together with a fork in a mixing bowl. Add 1 cup of warm and mix in until it is absorbed. Add more water as needed to form a stiff dough that is not sticky, but holds together in your hands. Knead the dough in the bowl with your hand for about 5 minutes until it is smooth. Wrap the dough in plastic wrap and let it sit for 30 minutes at room temperature.
- Heat a cast iron skillet or griddle on medium heat. Cut 2 8” rounds out of a plastic freezer bag. Divide the dough into roughly 12 golf-ball sized portions. Place them one a time between the 2 pieces of round plastic. Press them with a tortilla press or use your hands or a rolling pin to flatten them into 5-6” diameter discs. Peel back the top layer of plastic and transfer the tortilla to your hand then to the preheated skillet.
- Cook for 10 seconds then flip and cook for about 1 minute then flip again and cook for about 1 more minute to finish. The tortillas may puff up when you flip them, which is good. Let them puff up and then press them back down. Place cooked tortillas on a plate and cover with a towel, stacking them up as you go. Serve them warm or store them in a sealed bag or container in the fridge for up to 3 days or freeze them in a freezer bag for up to 6 months.
- Make sure to use masa harina, which is made from nixtamalized corn, not cornmeal, when making tortillas or the resulting tortillas may not hold together. For the tortillas pictured here I used a combination of yellow and blue corn masa which resulted in a reddish color.
- Adjust the heat of the skillet as needed. If you are getting lots of dark spots quickly then lower the heat, if you are not getting any dark spots after 1 minute then raise the heat a tiny bit.
- Prep Time: 35 minutes
- Cook Time: 25 minutes