There is something undeniably playful about making your own corn tortillas. Years ago, we bought a metal tortilla press at a Mexican market, and I’m so glad we did. My kids get pumped up and ready to help whenever it’s tortilla-making time. If you’ve got eager little hands in your kitchen, get those kiddos involved with every step of the process. Making tortillas is fun and super tactile, from hand-mixing the dough to rolling balls to pressing tortillas. All good stuff!
When making tortillas yourself, you get to decide what size to make ’em. A standard tortilla press can accommodate a 6" tortilla, but we’ve fallen in love with making mini rounds. You can also customize the thickness of your tortillas, depending on your preference. If you like your tortillas thin, just use a little extra muscle when you squish the dough.
makes 24 (31⁄2") or 12 (6") tortillas
2 cups masa harina {GF folks: check your labels}
½ teaspoon kosher salt
1–11⁄2 cups warm tap water
In a medium bowl, mix the masa harina, salt, and water with your hands. You want your dough to be moist and pliable, yet not soggy with wetness. Add a bit more water or masa harina to have a nice consistency. Cover with a clean, damp kitchen towel and let rest at room temperature for 1 hour.
Use your hands to roll balls of dough—think of those days spent rolling clay between your palms in elementary school. For mini tortillas, you want the balls to be about the size of a very small tangerine (2" in diameter). Make them larger—just over 3"—if you want larger tortillas. Once you are done forming the balls of dough, get out your tortilla press.
Line the tortilla press with 2 squares of parchment paper. Press one ball of dough at a time. Set the tortillas aside.
Heat a large nonstick skillet or griddle over medium-high heat. Cook each tortilla for 1 to 2 minutes per side, until golden. I keep my cooked tortillas warm in a ceramic dish lined with a cloth napkin or two. Serve warm.