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A stack of homemade corn tortillas with a sliced lime and a jalapeno beside

Homemade Corn Tortillas

Tammy Circeo
Making corn tortillas at home is easy and they are so tasty!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican

Ingredients
  

  • 2 cups masa harina
  • ½ teaspoon sea salt
  • 2 tablespoons bacon fat, lard, or tallow
  • 1½-2 cups hot water

Instructions
 

  • Mix the masa harina and the salt together in a bowl.
  • Melt the bacon grease in the hot water and gradually add it to the masa harina. Use your hand so that you can feel the texture of the dough. If it is too wet, it will stick to the press. If you've added too much water, even it out by adding a bit more masa harina. The dough should be a bit springy, not dry or sticky.
  • Cut a plastic bag up the sides or use silicone rounds to press the dough between using a tortilla press, a rolling pin, or a large, flat-bottomed baking dish. Make balls just smaller than a golf ball (about 15-20 grams in weight). Press them just before you cook them.
  • Heat a griddle over medium heat. Cook the tortillas about 1 minute on the first side, flip, and cook a few seconds on the other side.

Notes

Use for street tacos, enchiladas, or quesadillas. 
You can also deep fry them for chips!
Keyword corn tortilla, homemade corn tortillas, tortillas
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