Fresh homemade corn tortilla are oh so easy to make. I have to admit, they were actually fun to make. Squishing the dough ball into a pancake was almost therapeutic. When I first thought about making tortillas, I was convinced that there was no way that I could make them and have them look presentable. I don’t own a tortilla press or two pie plates and my relationship with the rolling pin is not a good one. I tried using a pie plate and a frying pan, but the handles on the pie plate got in the way of pressing the tortilla super flat. So, I ditched the frying pan and just used the one pie plate. It worked perfect. The tortillas were round, even in thickness and it didn’t take to long to get them all done. I love the hint of lime. It adds an exciting flavor that compliments most fillings.
If you had doubts about taking on the homemade corn tortillas, don’t. They are easy to make and believe or not, even a little fun.
- 1½ cups masa harina
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil, melted
- 1 lime, juiced and zested (optional)
- 1 cup hot water, plus more if needed
- In a medium bowl, combine masa harina, salt, coconut oil and lime.
- Using a fork, mix together until well combined.
- Gradually add the water to the bowl in a steady stream, mixing constantly, until a soft dough comes together.
- On a lightly floured surface, knead dough until it is smooth and flexible.
- Wrap the dough in plastic wrap for at least 30 minutes to 2 hours at room temperature.
- Divide dough into 10 equal parts.
- Using a tortilla press, a pie plate* or rolling pin, shape each tortilla to be about 6-7 inches round. (Placing plastic wrap on each side will make it easier to form.)
- In an iron skillet over medium heat, cook each tortilla for about 2-3 minute on each side, or until golden brown.
- Transfer to a plate and cover with a clean kitchen towel.
- Serve immediately or store in an airtight container in the refrigerator for 2-3 days.