Homemade Corn Tortillas | Camp Chef RecipesCamping Grills, Stoves and Smokers | Camp Chef

Step 1

In a medium mixing bowl, add 1/2 teaspoon of salt to 2 cups of masa and mix until combined.Slowly add warm water and knead. It might take some trial and error to get the consistency right. If after kneading for a few minutes and the dough still sticks to your hands, it's too wet. Add a little more masa. We found the dough to be perfect right before it became too wet and sticky.Let dough rest for about 5-10 minutes allowing the moisture to incorporate into the masa.Using a press, cast iron skillet or cast iron pizza pan, flatten the dough ball into 4-5 inch rounds.Pre-heat flat top or cast iron pizza pan on medium-high heat.Place tortillas on flat top or heat source, flipping it in the first 10 minutes. Cook each side for approx. 2 minutes or until desired browning is achieved.

Step 2

In a medium mixing bowl, add 1/2 teaspoon of salt to 2 cups of masa and mix until combined.Slowly add warm water and knead. It might take some trial and error to get the consistency right. If after kneading for a few minutes and the dough still sticks to your hands, it's too wet. Add a little more masa. We found the dough to be perfect right before it became too wet and sticky.Let dough rest for about 5-10 minutes allowing the moisture to incorporate into the masa.Using a press, cast iron skillet or cast iron pizza pan, flatten the dough ball into 4-5 inch rounds.Pre-heat flat top or cast iron pizza pan on medium-high heat.Place tortillas on flat top or heat source, flipping it in the first 10 minutes. Cook each side for approx. 2 minutes or until desired browning is achieved.