Tacos and I are the type of friends that get along in any setting. I’ve made all types of tacos, but for whatever reason I’ve never made homemade tortillas. I guess they just weren’t on my list of things to make.
People proclaim homemade tortillas are this “come to Jesus” moment, but to me they never seemed worth the effort. I was wrong. Fresh tortillas are awesome. Taco Bell at 2am awesome. And, they are incredibly easy.
Water, salt, and masa harina are mixed together and left to rest for a little bit. Go off, prepare the tacos, or be a seasonal foodie with some blood orange margaritas. It is very bespoke, artisanal, or some other misapplied word. Then, come back, flatten the dough, heat in a pan for a few minutes, and you’re done. Time to eat some effing tacos.
So, there ya go. No excuse to make these. Love you, mean it, but adios Old El Paso!
- 2 cups masa harina
- 1/2 teaspoon sea salt
- 1 1/2 – 2 cups warm water
Mix the salt into the masa harina. Slowly pour the water into the dry ingredients and knead with your hand until thoroughly combined. Cover with a kitchen towel and let the dough rest for about 15 minutes.
Check the consistency of the dough. It should soft but not stiff. You’ll likely need to add knead in some warm water to achieve the right consistency, 1 or 2 teaspoons at a time. Divide the dough into 12 equal pieces and roll into a ball.
Pre-heat a griddle or skillet to medium.
Line a tortilla press with a piece of plastic wrap slightly larger than the press (a heavy cast-iron pan works if you don’t have a tortilla press). Gently mash one ball of dough in the center, top with another piece of plastic, and close the press pressing down to create a 1/8-inch tortilla. Open the press and remove the piece of plastic. Transfer the tortilla to the griddle and cook until browned and slightly charred, about 30 seconds for each side. Transfer the tortilla to a basket lined with a towel and continue to press and cook the remaining tortillas.