Soft, fresh Homemade Corn Tortillas are easy to make with just 2 ingredients and makes taco night even more delicious. A recipe that all home cooks should know!
Course Bread
Cuisine Mexican
Keyword Corn Tortillas, From Scratch, Homemade, Homemade Corn Tortillas
In a large mixing bowl, whisk together masa harina and salt.
Add water and lime juice and stir with a fork until fully combined. The dough should be soft but not too sticky, similar to the consistency of Play-Doh.
Roll the dough into balls that are approximately the size of ping pong balls. I just used a cookie scoop to scoop it out then roll into balls.
Line your tortilla press with thick plastic, like freezer bags. Place a ball into the press and flatten.
Transfer flattened dough to a hot skillet over medium heat, and cook for 30 seconds before flipping. Repeat flipping 3 more times (each side gets cooked twice for 30 seconds). Then repeat full step for remaining dough. If you're getting black spots on your tortillas, the skillet is probably too hot. Turn down the heat, just a little.