Joy awaits... Our holiday collection is here! See what's new.

Inspiration for life + home delivered to your mailbox— subscribe to Magnolia Journal here.

Every home has a story. Watch new episodes of In With the Old on Wednesdays 8/7c. Learn more. Learn more.

BlogRecipes

Corn Tortillas

byEduardo Garcia
Total 25 mins, includes cooling time
Active 25 mins
Makes 15 tortillas
fromFamily Sunday SupperBig Sky Kitchen With Eduardo Garcia
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.

    Meet The Creator

    Eduardo Garcia

    Chef Eduardo Garcia is a testament to the human spirit. After traveling the world as a yacht chef, he returned home to Montana where he lost his forearm in a tragic hunting accident. He overcame hardship to rediscover his passion for life and cooking. He now inspires others facing life-altering challenges.

    more