If you think about Mexican cuisine, chances are you’ll think about tortillas. They are served with almost every meal and can be made using wheat or corn flour. We love the flavor of corn tortillas plus they are gluten free.  The biggest secret to making great corn tortillas is to make them thin. It might take a few to get the hang of it, but when you find out how easy they are to make and how delicious they are, you may never buy store bought corn tortillas again!

Corn Tortillas Recipe Ingredients

• 1 3/4 cups masa harina
• 1 cup water plus 2 tablespoons water

Corn Tortillas Supplies

• 1 gallon freeze bag
• scissors
• tortilla press or wooden cutting board
• cast iron pan or grill
• 2 tablespoon cookie scoop (optional)
• tortilla press (optional)
• waxed paper (optional)

Corn Tortillas Directions

Measure flour into a bowl.

Add 1 cup plus 2 tablespoons hot tap water.

Mix with a wooden spoon until well combined. It will still be crumbly.

Turn out on a clean work surface and knead for 5 – 10 minutes. The dough should not stick to your fingers not should it crumble when you try to form a ball. If the dough is too sticky, add a little more flour and if it is too dry, sprinkle with water and continue kneading. Form into a ball.

Cover tightly with plastic wrap. Let rest for 30 minutes.

Cut off the top of a freezer bag. Then cut down the 2 sides leaving it joined at the bottom.

Scoop out about 2 tablespoons of dough. Keep the remainder of the dough tightly covered so it does not dry out.

In your hand form the dough into a ball, then flatten into a disc. Place between the 2 pieces of the freezer bag or place between 2 pieces of waxed paper in a tortilla press.

Place a hard bound book or a cutting board over the dough and push with all your weight! You may need to rock the board a bit.

Remove the board. The circle of dough should have a 5 inch to 6 inch diameter. It should be about 1/32 of an inch thick. The thinner the better! If your tortilla is too thick, that means you are using too much dough. Try making a smaller dough ball to start.

Place the tortilla on a preheated grill set on medium high. Let one side cook for 30 – 60 seconds. The tortilla should steam, it will get a little puffy, and the sides will begin to curl when it is ready to turn. Turn the tortilla and continue to cook the other side for 30 – 60 seconds.

Continue grilled the rest of the dough. They can be eaten as is or store covered in the refrigerator for several days. We will be using ours to make quesadillas.