Chef John's Corn Tortillas

1. 1

   Add the masa harina to a large bowl; add the water and the salt. Stir with your fingers until the dough begins to come together.

2. 2

   Knead for a few minutes until smooth and the texture is like modeling clay or putty. Add more water if the dough is too dry and more flour if it is too wet.

3. 3

   Cover the dough with a damp towel to prevent drying. Let it rest for 20 to 30 minutes.

4. 4

   Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for the cooked tortillas; set aside.

5. 5

   Place 1 plastic round on the bottom of the tortilla press. Pull off a small piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Set the dough ball in the center of the plastic round and press down lightly; cover the dough with the remaining plastic round.

6. 6

   Fold the tortilla press over, pressing the lever arm until the tortilla flattens to the desired thickness.

7. 7

   Open the tortilla press; peel off the top plastic round. Place your index finger along the edge of the bottom plastic round at the tortilla’s edge; flip the tortilla into your other hand using your index finger. Carefully peel off the plastic.

8. 8

   Gently slide the tortilla, palm up, into a hot, dry skillet over medium- to medium-high heat. Cook one side for 30 to 45 seconds; flip and cook the other side for 1 minute. Flip and press once or twice with a spatula until it puffs slightly; cook for 30 seconds. Flip and cook for 5 to 10 seconds.

9. 9

   Quickly transfer the tortilla to the prepared pie dish; fold the towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping the tortillas.

10. 10

    Leave the stack of tortillas wrapped until soft and supple, at least 15 minutes.

• Calories 51.69 kcal Low Source
• Protein 1.21 g Low Source
• Carbs 10.9 g Moderate
• Total Fat 0.52 g Low Source
• Saturated Fat 0.08 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 4.53 mg Low Source
• Fiber 0.93 g Low Source
• Sugar 0.24 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 19.95 mg Low Source
• Iron 1.21 mg Low Source
• Potassium 38.51 mg Low Source
• Vitamin A 0.26 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽