Servings: 12 servings
Calories: 69kcal
Ingredients
- 2 cups masa harina
- 1½ cups hot water may need more depending on the brand of masa you use
- 1 teaspoon kosher salt
Instructions
- Mix the dough: Add all ingredients to a food processor, stand mixer, or mixing bowl and combine until a shaggy dough forms.
- Knead until smooth: Turn the dough onto a work surface and knead until a soft, smooth ball develops.
- Let the dough rest: Allow it to rest for 15–20 minutes so the masa fully hydrates. Skipping this step can make pressing difficult.
- Divide the dough: Cut into 12 equal portions and roll each into a ball.
- Press evenly: Using a tortilla press, flatten each ball into a thin, even circle.
- Preheat the skillet: Heat a cast iron skillet over medium to medium-high heat until thoroughly hot.
- Lightly oil if needed: Add a very small amount of avocado oil and wipe it across the surface — you want a barely-there layer.
- Cook the first side: Place a tortilla in the skillet and cook until bubbles form and light golden spots appear, about 1–2 minutes.
- Flip and finish: Turn and cook the second side for 20–30 seconds until additional brown spots develop.
- Cover and steam: Transfer to a plate and cover with a slightly damp towel to trap steam and keep the tortillas soft and pliable.
- Repeat: Continue cooking the remaining tortillas, stacking and keeping them covered as you go.
Notes
Depending on the brand of masa you use, you may need to add a little more water. You are looking for a play-doh consistency. If you think your mixture is too dry, add an additional tablespoon of hot water.
Likewise, if you feel the mixture is too wet, sprinkle in a little extra masa. Different brands will behave slightly different.
Nutrition
Serving: 1serving | Calories: 69kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 195mg | Potassium: 50mg | Fiber: 1g | Vitamin A: 41IU | Calcium: 26mg | Iron: 1mg
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