Ever since the quarantine happened, I have an overwhelming desire to make everything from scratch. So I present to you homemade home tortillas to go with your tacos

Homemade Corn Tortillas

Makes 16-18 tortillas


2 cups masa harina

1 ½ cup warm water


In a large mixing bowl, combine masa flour and water with a wooden spoon until well mixed. With your hands, knead the masa and water mixture until smooth, for about 3 minutes. Divide dough into 16-18 equal-size balls (~30 g or 1 ounce). Cover the balls with a wet kitchen towel. Working with one ball at a time, place it in between two sheets of parchment paper and flatten in your tortilla press. Cook each tortilla in a hot cast-iron skillet, about 40-60 seconds at each side, or until speckled brown spots begin to appear on the bottom of the tortilla. Keep in a tortilla warmer until ready to serve.