New in furniture: custom upholstery, crafted to suit your space. Shop the Serene + Sunday Collections.

Introducing: live rose bushes, inspired by Jo’s garden and ready to plant in your own. Order yours.

Easter is right around the corner! Find pieces fit for any celebration Shop Easter table.

Eduardo Garcia's Corn Tortillas

Corn Tortillas

byEduardo Garcia
Total 25 mins, includes cooling time
Active 25 mins
Makes 15 tortillas
TIP: If you don’t have a tortilla press, you can use a rolling pin to roll dough balls into 6-inch rounds.
Special Equipment
a tortilla press
Special Equipment
a tortilla press
Ingredients
  • 2 cups white masa harina, such as Masienda
  • 1 1/2 to 2 cups very warm water
  • Avocado oil, as needed
    Directions
    1. Add the masa to a medium bowl. Slowly add the water mixing with your hands until it is a moldable consistency. It should form a ball but not be sticky. Once the dough has come together, pull off a mound about the size of a ping pong ball and shape into a ball. Place the dough ball into a tortilla press and press until flat (see Cook’s Note).
    2. Heat a griddle over medium heat. Brush the hot griddle with some oil to coat, if needed. Place the tortilla on the griddle and cook until it begins to puff and has a few lightly browned spots, about 1 minute. Flip the tortilla and cook on the other side until lightly browned and cooked through, another 1 to 2 minutes. Repeat with the remaining dough.