Corn Tortillas
12 servings15 min prep10 min cookEasy
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The Tale of Corn Tortillas
Story updated
Corn tortillas have been a Mesoamerican staple for thousands of years, made using nixtamalization—soaking corn in an alkaline solution—a technique developed by ancient civilizations like the Olmec and Maya, later inherited by the Aztecs and still used today.
Ingredients
Scale:· 12 servings
- 2 cups masa harina
- 1/2 tsp salt
- 1 1/4 cups warm water
Instructions
- 1Mix masa harina and salt, then stir in warm water to form a soft, pliable dough.
- 2Rest 10 minutes, then divide into 12 balls.
- 3Press each ball flat in a tortilla press between plastic sheets.
- 4Cook in a hot dry skillet about 1 minute per side, until lightly speckled.
- 5Keep warm, wrapped in a towel, until ready to serve.
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