Homemade Corn Tortillas Recipe

In a mixing bowl whisk together masa harina and salt.

Pour in water then mix with a wooden spoon to combine.

Knead mixture by hand for a few minutes until there is a soft non-sticky dough, while adding more water or masa harina as needed 1 tablespoon at a time.

Let rest for 20 to 30 minutes for more moisture to absorb into flour.

Divide dough into 16 portions.

Roll portions into balls and place on a plate and cover with plastic wrap or a damp kitchen towel.

Heat a cast iron skillet over medium-high heat.

Open a tortilla press, and place one sheet of thick food grade plastic (such as a gallon size resealable bag cut to fit into two sheets to fit the size of the press) on the first plate of tortilla press. Place one ball over plastic then cover the dough with a second sheet of plastic.

Close tortilla press, then press using the handle until ball has flattened to achieve a 6-inch round. Carefully peel top plastic sheet away from tortilla then place tortilla in palm of one hand and peel bottom plastic sheet away using other hand.

Transfer the tortilla to preheated skillet and cook for about 40 to 60 seconds per side, until it appears dry on bottom and lightly golden brown in spots. If they are cooking too quickly, reduce burner temperature to medium.

Line an airtight container (such as a tortilla warmer, storage container or gallon size resealable bag) with a paper towel then transfer tortilla to container to let steam, soften, and keep warm.

Repeat cooking and steaming process until all of the dough has been used up.

Serve warm or refrigerate dough in airtight container, then reheat when ready to serve.