Corn Tortillas

See the RecipeJames Baigrie

You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells. See our guide to using homemade tortillas »

Corn Tortillas
You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells.
Yield: makes 10 5 1/2" TORTILLAS

Ingredients

  • 2 cups masa harina

Instructions

  1. Put masa harina into a medium bowl. Add 1 14 cups warm water and stir until a dough forms. Turn out onto a work surface and knead until smooth.
  2. Divide dough into 10 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 5 12" disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.) Set plastic-covered tortillas aside as made. Or, for puffy taco shells, divide dough into 8 balls and press out as above into 4 12" disks. To cook tortillas, see techniques in All About Tortillas.