Homemade Corn Tortillas
Author: 
Recipe type: Side
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10 tortillas
 
Ingredients
  • 2 cups of organic corn flour / harina de maíz en español
  • 1¼ - ⅓ cups warm water
  • ½ tsp sea salt
  • ½ Tbsp cold-pressed olive oil
Instructions
  1. Mix the corn flour, warm water, salt and olive oil with a wooden spoon.
  2. Once mixed, use your hands to knead the dough.
  3. Leave on the counter for 20-30 minutes.
  4. Make into small 2 inch balls and place in the tortilla press *, as seen below.
  5. For cooking the tortillas, I have a Mexican comal, but you can also use an iron skillet.
  6. On medium heat, cook on one side for about 30-45 seconds or until the edges start to curl up, then flip it and cook for about a minute on each side.
  7. Remove from heat and place inside a dish towel or tortilla basket.
  8. Serve immediately!
  9. Left-over dough can be saved in a zip-lock bag and refrigerated for up to 2 days.
  10. Note: If you don't have a tortilla press, you can also use two flat and somewhat heavy objects with plastic in between.
Recipe by Gold&Thyme at https://www.goldandthyme.com/homemade-corn-tortillas/