Easy Corn Tortilla
It only takes three ingredients to make these corn tortillas, and they come out foldable, flexible, and perfect for making tacos or enchiladas.
mix the dough
Add the masa harina and the salt to a medium bowl. Whisk together to combine. Add the warm water and mix to combine.
scoop the dough
Use the cookie scoop to scoop the corn tortilla dough. Roll each scoop into a ball and set them aside until you are ready to press the tortillas.
Using a tortilla press, press each ball of doing between plastic. You can use plastic wrap or a freezer bag for this.
Heat for 40 to 60 seconds on the first side then flip the tortilla over.
Or store in an airtight container in the fridge for up to a week.
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