Get the Recipe
Moving from sunny New Mexico to New England, Alana Chernila, author of The Homemade Pantry learned very quickly that a good tortilla was hard to find. Embracing her inner DIY spirit she invested in a tortilla press and started pressing her own Corn Tortillas for a taste of the Southwest.
The recipe is simple enough, just masa harina and water mixed, pressed and toasted up in a cast iron pan. Once you make tortillas yourself you might not go back to the bagged version again.
What Worked: Fresh out of the skillet tortillas beat out storebought any day of week.
What Didn't: A tortilla press is kind of a must in this recipe, rolling these guys out by hand is pretty tricky.
Suggested Tweaks: Slice up your leftovers and fry 'em up for chips.
As always with our Cook the Book feature, we have five (5) copies of The Homemade Pantry to give away.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.