Homemade corn tortillas are very simple to make. I first decided to try just because we eat a lot of mexican and I needed to know how to make them so I could justify storing large quantities of Masa.
Masa is the "flour" that you use to make them. It's actually made from field corn that is first dried, then treated with lime, soaked & ground into a dough. That dough is then dried and powdered to form what we know as Masa. Mix it with water and salt and it makes beautiful tortillas!
You can buy Masa in your ethnic foods aisle at the grocery store. I have a big bag that I got at Winco, and I've also seen it at some Costco stores and restaurant supply stores.
1 cup Masa
2/3 cup water
1/8 tsp salt
Mix well until it forms a dough. Divide into 16 pieces and roll out until approx. 1/4-1/8 inch thick. Cook on a dry skillet (I always use my cast iron skillet for this) at medium heat until browned, flipping once. Keep the cooked tortillas on a plate with a towel covering them to keep them warm - these do not store and taste best while still warm.
Forming the tortillas is the biggest challenge with this recipe. My first batch was pretty ugly since I rolled them out by hand, but subsequent batches became better and more circular. The taste is undeniable, though. I always make a 16 tortilla batch even though there's only my husband and I with our two small children... the leftovers I pan fry in some oil until they are crisp and they make fantastic tortilla chips that have an authentic flavor.
You can also get a tortilla press for relatively cheap (or DIY your own), but I haven't gotten around to that yet.
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