Sep 04, 2024, Updated Sep 28, 2024 Make homemade corn tortillas and get that incredible and authentic corn flavor you crave. These are way more delicious than store-bought tortillas and look the part, too. Ok, so, here’s why I recommend following my foolproof guide to homemade corn tortillas:
They work in SO MANY of your favorite Mexican recipes – filled, rolled and tucked into a casserole dish, as your taco base – the list is endless. Incredible fresh, earthy corn taste that you’ll dream about. So simple: Truly only 1 actual ingredient plus salt and water (neither of which is usually included in an ingredient count.)
Here’s What You Need
You pretty much just need a pack of masa harina and the will to make these tortillas. That, and a few simple bits of equipment: If you’re just whizzing through, here are three of typical queries I get:
Masa harina: This is a finely ground flour made from dried corn that has been treated with lime (nixtamalized), giving it a distinctive flavor and pliability perfect for making traditional corn tortillas. This corn flour ingredient creates the soft, slightly earthy base. Maseca is a great brand of masa harina to try. Kosher salt: This is the best way to simply season corn tortillas.
Large bowl: To mix the dough in. Ziplock bag: To roll the dough in. Tortilla Press or Rolling pin: To roll the dough out with. Cast iron skillet or pan: To cook the tortillas in.
Mix ingredients
Combine masa harina and salt in a bowl. Gradually add warm water, mixing with your hands until the dough forms.
Knead the dough
Knead for 2-3 minutes until smooth. Add water, 1 tbsp at a time, if the dough is dry or crumbly.
Rest the dough
Cover with a damp cloth or plastic wrap and let rest for 15-30 minutes under a clean kitchen towel or a piece of parchment paper.
Form dough balls
Divide dough into 12 pieces and roll each into a golf-ball-sized ball.
Flatten the tortillas
Place the balls of dough between plastic wrap or in a cut-open ziplock bag or sheets of plastic wrap. Flatten with a tortilla press, flat-bottomed pan, or rolling pin to 1/8 inch thick.
Cook the tortillas
Heat a dry skillet or griddle over medium-high. Peel off plastic and cook each tortilla for 30 seconds per side, until brown spots appear and it puffs slightly.
Keep warm
Using a spatula, transfer cooked tortillas to a towel and cover to keep warm and soft while cooking the rest.
Use Hot Water 🔥: Mixing the masa harina with hot water helps the dough come together more easily and results in a better texture.The heat helps the dough to hydrate more quickly and evenly, allowing the starches to gelatinize and absorb water efficiently. This creates a smoother, more pliable dough that’s easier to knead and shape, leading to soft, flexible tortillas that won’t crack. Get the Right Flour: Masa Harina is treated in a traditional process in which dried corn is soaked and cooked in an alkaline solution using lime (not the citrus fruit, calcium hydroxide).This breaks down the corn’s cell walls to make it softer and more pliable. This results in a dough that’s easy to work with and forms tender, flexible tortillas. You can’t just swap in corn meal, corn flour or the P.A.N pre-cooked corn meal used for arepas (accidentally bought it once, tried it, 100% does not work). Nail the Dough Consistency: After kneading, let your dough rest for 15-30 minutes to fully hydrate. This little trick ensures a more pliable dough for better tortillas.The final dough should feel just like Play Doh! It’s fun. Flat and Even is Key: Whether using a rolling pin or a tortilla press, make sure to flatten the dough evenly for consistent cooking and texture. Don’t Have a Tortilla Press? use a flat-bottomed pan or a rolling pin to flatten the dough into thin tortillas. I get them thinner with the rolling pin. Adjust Cooking Temperature As Needed: Cooking tortillas at the right temperature ensures even cooking. A too-hot skillet can burn the outside while leaving the inside uncooked, while a too-cool skillet can make the tortillas dry and tough. Keep Them Warm: Once cooked, stack your tortillas in a towel. The steam will keep them soft and warm while you finish the rest.
Store cooked tortillas in an airtight container or wrap them in foil. They can be kept at room temperature for up to 2 days or refrigerated for up to a week. Freezing: For longer storage, freeze cooked tortillas in a stack separated by parchment paper. Place the stack in a freezer bag or airtight container. Thaw at room temperature or reheat directly from frozen in a hot skillet.
Tacos: Fill warm tortillas with your favorite taco fillings, like these beef tacos, tacos al pastor, fried tacos, chicken tacos, or fish tacos.
Cheese Quesadillas: Fold tortillas over melty cheese for simple comfort food. Add other fillings like sautéed mushrooms or peppers, then cook until crispy and melted. Enchiladas: Roll tortillas around a filling of your choice, cover with sauce, and bake for a comforting dish. Top your finished dish with authentic guacamole, taco salsa + baja sauce.
Got leftover corn tortillas?
Make Nachos! Cut tortillas into wedges, bake or fry until crispy, and top with melted cheese, beans, and your favorite nacho toppings. Try some of these yummy game day nachos recipes.
Chicken taco seaoning – brightens up the blandest of cuts. You’ll want to eat my Mexican rice by the spoonful, all on its own. Aguachiles shrimp anyone? Yup – you’re welcome. Cilantro Lime Crema – its delicious with fish tacos! The best authentic Mexican Dessert Recipes
