Simple Soft Corn Tortillas (3-Ingredients!)

Steps

1. 1Make the dough
2. 2Whisk together the masa harina and salt. Add the water and mix using a spatula until the dough comes together into a crumbly mass. Then, use your hand to knead the dough into a cohesive ball. By the end of the kneading, which should about a minute, the dough should be the texture of playdough, damp but not so moist that it sticks to your hands when pressed.
3. 3Cover the bowl and let the dough rest for 30 minutes.
4. 4Make a tester tortilla
5. 5Pull off a 25-gram (scant 2 tablespoons) portion of dough. Roll it into a ball, then press it using a tortilla press lined with parchment paper. (Alternatively you could roll it out using a rolling pin, or you could use two heavy books.) If you are able to release the tortilla from the parchment paper easily without any sticking at all, you’re in business.
6. 6If the dough feels dry and crumbly, add more water a teaspoon at a time until you have a dough that resembles play-doh in texture. Reference the video and photos for textural guidance.
7. 7Portion and ball up the dough
8. 8Portion the dough into 25-gram portions — you should have 12 total. If you don’t have a scale, you can use a 2-tablespoon measure to portion. Using your two hands, ball up each portion.
9. 9Prepare your pressing/cooking work station
10. 10Place a cast iron or carbon steel skillet or griddle over high heat. I like to cook one tortilla at a time: while one tortilla is cooking, I press another dough ball. This is my pressing process: press the tortilla, open the presser, peel away the top layer of parchment, re-cover it, then press again. Once the skillet is hot, lay the tortilla into the skillet and cook for 25 to 30 seconds — when the edges of the tortillas begin to curl up and release from the skillet, flip it. I use a fork to do this. Cook the tortilla for 25-30 seconds more. Remove the tortilla to a tortilla warmer (see above) or a bowl and cover with a tea towel. Repeat this process until all tortillas are cooked. The whole process of cooking 12 tortillas should take roughly 15 minutes.
11. 11Use immediately as you wish or store for a future use.
12. 12To store
13. 13Store the tortillas in an airtight bag or container at room temperature for up to 3 days or in the freezer for up to 3 months.
14. 14To reheat
15. 15There are various ways you can reheat tortillas, such as in a toaster oven or regular home oven if you need to reheat many at one time. If you are reheating just a few at a time, reheat the tortillas in a dry skillet set over medium-high heat, turning every 30 seconds until they are warmed through. Another less traditional way is to heat a small amount of olive oil in a skillet and heat the tortillas in the oil so they crisp up slightly — this is my preferred method.