Corn Tortillas

Soft, warm, and naturally gluten-free, homemade corn tortillas bring a fresh flavor and texture you just can’t get from store-bought. With only a few ingredients and a little practice, you’ll have tender, flexible tortillas ready for tacos, enchiladas, or your favorite fillings.

Serves: 12 | Time: 45 minutes

Ingredients

• 2 cups gluten-free masa harina[1]

• 1 1/2 cups warm water

• 1 tsp salt

Instructions

1. Make the dough.

   1. In a large bowl, mix together masa harina and salt. Mix well.

   2. Gradually add water, mixing until a soft pliable dough forms.[2]

   3. Cover dough and let it rest for 10 minutes.

2. Shape the dough.

   1. Divide dough into twelve portions and roll each into a ball.

   2. Place a ball between two sheets of parchment paper and press flat using a tortilla press or heavy skillet until about 1/8 thick.

   3. Repeat for each portion.

3. Cook the tortillas.

   1. Heat a skillet on medium-high.

   2. Cook until lightly browned and slightly puffy, about 45-50 seconds per side.

   3. Repeat for each tortilla.

4. Serve[3] and enjoy!

Notes

[1] Masa harina is a high risk item for wheat cross- contamination. Check the label for gluten-free designation.

[2] Dough should be moist but not sticky. If you press the dough and it cracks, add a tsp of water at a time until smooth.

[3] Keep warm wrapped in a towel.