| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 25 min |
| Level of Difficulty | Very Easy |
| Servings | 8 |
Ingredients
1 ½ cups masa harina
¼ teaspoon salt
2 tablespoons vegetable oil
1 cup hot water, or more as needed
Flour for kneading
Directions
- Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together in a ball.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic - just a minute or two. Wrap in plastic and let it rest at room temperature.
- Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put between two sheets of plastic wrap, press in a tortilla press or roll them out/press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
- Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip and do the same for the other side. Wrap tortillas in a towel to keep warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.