SO EASY! How to make homemade Corn Tortillas for Tacos!

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Bring the water to a boil.
2. Put the masa harina in a large bowl and mix with the pink salt.
3. Pour in the hot water and stir with a spatula until a dough starts to form.
4. When the water is safe to touch, knead the dough into a ball.
5. Cover the bowl with a towel and let the dough rest for 20 minutes.
6. Brush water onto a cutting board and lay a sheet of cling film over it.
7. Divide the dough into 20 small portions.
8. Return the dough to the bowl and cover it with the towel so it does not dry out.
9. Take 2 portions, press them together and roll into a thin sheet large enough for your mold to cut out a tortilla.
10. Cut out a tortilla with a cup, ring mold or container.
11. Add another portion to the leftover dough, then repeat rolling and cutting.
12. Cook on a lightly greased skillet for about 45 seconds per side if eating right away. Alternatively, wrap in cling film and refrigerate to cook later.

Summarized from Yeung Man Cooking's video. Watch it for the details.