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Masa harina is a flour made from dried fermented corn, similar to hominy. Its unique flavor is a staple of Central and South American cuisine.
Hands-on: 30 minutesTotal: 30 minutes
- 2 cups masa harina
- ½ tsp. kosher salt
- 1½ cups cold water
- In a medium bowl, mix together masa, salt, and enough water to make a soft dough. Pinch off golf-ball-sized pieces and roll into balls.
- Preheat a griddle over medium heat. Sandwich dough between two sheets of paper, place into a tortilla press, and flatten.
- Place tortillas onto the hot, dry griddle, and cook until lightly golden but still pliable, about 1–2 minutes per side. Serve warm.