How to Make Corn Tortillas from Scratch

Hi there! I want to show you how to make soft corn tortillas from scratch today. These are really easy to make and they are delicious. The recipe is below 👇

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Half & Half Tortillas Recipe
1 cup (150 grams) Maseca corn flour
1 cup (120 grams) all-purpose flour
1/2 teaspoon (2.5 grams) salt
2 tablespoons (29.6 ml) oil (or lard or butter)
3/4 cup (177.5 ml) hot water

Mix the corn flour, all purpose flour and salt in a bowl.

Add the oil and mix it in. Make a well in the middle and add the hot water.

Start mixing it in with a wooden spoon and them use your hands. If the dough is too dry, add more hot water a teaspoon at a time. If it is too sticky, add a little more corn flour.

Knead the dough until you have a smooth, uniform ball of dough.

Make small balls out of the dough. I make mine walnut size but you can make them bigger. If you want them to be exactly the same you will have to weigh the dough.

Cover the balls of dough with a damp kitchen towel. Allow them to rest for 20 minutes.

Place each ball of dough in between two pieces of plastic wrap (I like using a separated ziplock bag) inside a tortilla press and press them until they are thin. If you do not have a tortilla press, roll them out with a rolling pin.

Heat a dry skillet until it is very hot. Cook the tortillas for a max of 30 seconds per side. You will know they are ready when they have small brown spots, they puff up a bit and you can small them. Place them in a lined bowl and cover them.

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