Corn tortillas
Corn tortillas are a staple of Mexican cuisine, deeply rooted in the country's history and culture. Dating back to ancient Mesoamerican civilizations, these tortillas have been a fundamental part of the diet, serving as the base for many beloved dishes such as tacos, enchiladas, and quesadillas.
Instructions
In a large bowl, combine the masa harina flour and salt. Gradually add the warm water while mixing with your hands until the dough begins to come together.
Once the ingredients are combined, knead the dough for about 2-3 minutes until it reaches a smooth and pliable consistency.
Divide the dough into small, golf-ball-sized portions. You should get about 12 balls from this recipe.
Use a tortilla press lined with plastic wrap or parchment paper to flatten each ball into a thin tortilla.
Preheat a griddle or skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates on contact.
Place a flattened tortilla on the hot griddle. Cook for about 30-45 seconds, or until the edges start to lift and small brown spots appear on the bottom.
Flip the tortilla and cook for another 30-45 seconds on the other side.
Transfer the cooked tortilla to a clean towel and cover to keep warm. Repeat with the remaining dough balls.
Notes
The dough should feel like soft playdough. If it's too dry, add a little more water, one tablespoon at a time. If it's too wet, add a bit more masa harina.
If you don't have a tortilla press, you can use a heavy skillet or a rolling pin to achieve the same result.
Homemade corn tortillas are versatile and can be enjoyed in many ways.
Tacos: Fill with your favorite meats, beans, veggies, and toppings.
Quesadillas: Add cheese and fold the tortilla in half before heating until the cheese melts.
Enchiladas: Roll around a filling, cover with sauce, and bake.
Tostadas: Fry until crispy and top with beans, meat, and salsa.
Source
Food in America
Corn tortillas stand out among breads because they are made from cooked flour rather than raw flour. The process begins with boiling dried corn in lime, which loosens the skins. The cooked, skinned kernels are then dried and ground into masa harina, the dough flour used to create these delicious corn tortillas.