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These Homemade Corn Tortillas are still the most democratic recipe on the locate, so if you ’ re new to them please consider giving it a go ! I ’ ve updated this post with tips for the most common obstacles you ’ ll find when making tortillas for the inaugural time — plus some brand options if you ’ re new to Masa Harina .
Imagine walking into the grocery store early one dawn and seeing this :
That ’ s the dough used to make fresh corn tortillas each morning in the markets of Cozumel .
Producers will de-hydrate this corn boodle and sell it in bags like this :
This is Masa Harina and it ’ s your fortunate ticket to easy homemade corn tortilla !
Add some water, a bit of salt, and you ’ ve got masa on your hands — which means you ’ re lone a few minutes away from an authentic push-down storage of tortilla. What precisely is Masa Harina ?
Making a batch of these beauties comes with two independent benefits, the most obvious being a stack of corn whiskey tortillas that are full enough to be eaten on their own .
The early, hidden benefit is that your taste buds will now have a built-in tortillameter that you can use to gauge the quality of tortillas sold in your neighborhood .
This will help you stay away from boughten tortillas that have strayed excessively far from the original procedure .
How To Make Corn Tortillas
First things beginning, get some Masa Harina in the house !
hera are the three brands that are most common in the States : Bob ’ south Red Mill, Maseca, and Gold Mine .
Maseca is the most park post and it ’ s a worthy starting point. recently I prefer the flavor of Bob ’ randomness Red Mill indeed keep an eye out for that one excessively. More information on comparing these Masa Harina brands .
Update: Bob ’ s Red Mill besides sells an organic Masa Harina. More details on organic Masa Harina options .
Okay, here ’ s your starting recipe :
2 cups Masa Harina
1.5 cups of warm water
1/2 teaspoon salt
Add the 2 cups of Masa Harina and 1/2 teaspoon strategic arms limitation talks to a mix bowl .
Add one cup of the affectionate water system and stir until all of the water is absorbed .
It will probably look like this :
now start adding the stay of the affectionate urine incrementally, a couple tablespoons at a time, and stirring regularly .
The estimate is to keep adding water until the flour bits meld into a boodle. At that point you can pick it up with your hands and knead it together .
finally it will look like this :
next, classify the boodle into golf testis sized chunks, rolling them between your hands to form a smooth ball .
This will make the tortillas about 4 inches across .
You ’ ll need something to put on either side of the dough ball to prevent it from sticking when you flatten it .
You can use fictile wind, but I ’ ve found that a large Ziploc bag cut in half works good :
so that ’ s half a Ziploc bag on either side of the dough ball .
And after flattening it the formative should peel off effortlessly. If it ’ second sticking then there ’ s credibly excessively much body of water in the boodle .
Do I Really Need A Tortilla Press?
No, you decidedly don ’ t need a tortilla press, so please preceptor ’ metric ton let that stop you from making your own tortilla !
You can use a frying pan or any flat-bottomed dish to squish ’ em .
here I ’ thousand using a casserole dish and it ’ s just angstrom effective as a tortilla press. barely be certain to put plastic on either side of the dough ball before flattening it .
How To Cook Your Corn Tortillas
Okay, there are two schools of think when it comes to cooking the tortilla .
The first merely cooks them on each side for about a minute, or until brown university spots start to appear on the bottom .
The second school flips the tortilla 10 seconds after putting it on the frying pan and then cooks each side for about a minute. The theme is that those first 10 seconds will seal in some of the heating system and help the insides cook flying .
I ’ ve found the second base method acting makes the tortilla light and downy, so I use that one. It ’ s a short bit more work, but I think it ’ randomness worth it .
so again…heat the frying pan to medium-high heat. Add a tortilla and flip after 10 seconds, then cook each side for about a minute or until brown university spots form on each side .
Don ’ thymine be surprised if they start to puff up during cook, that ’ s a good sign of the zodiac !
You can besides try pressing down on them with a spatula once you flip to the concluding slope — sometimes this will make them puff up immediately !
finally, you ’ ll have a stack of warm, steaming corn tortillas .
They are best eat equally soon as potential. If you want some friends for life feel rid to contribution with neighbors .
Tips For Making Tortillas The First Time
There are two chief sources of frustration that you should know about ahead venturing into tortilla land .
first, getting the consistency of the boodle correct can take some fiddle .
ideally, you can handle the boodle without it sticking to your hands. If it ’ second sticky then just add a few sprinklings of Masa Harina to dry it out .
And conversely, if the dough is crumbly and not coming together then it means you are broken on water. Simply add splashes of water until it forms a cohesive ball .
That ’ south why I typically recommend adding the final 1/2 cup of water incrementally — this will help you find the mighty consistency flying .
And the second pitfall is the temp of the stave. You might need to make a tortilla sacrifice to get the temperature of the stave right so don ’ t perspiration it if this happens !
For my stave that means a little over culture medium heat does the job .
This will have brown spots forming on the bottom in about 60 seconds or so. This besides makes it easily to flip the tortilla with your fingers as it will be sliding around the pan in a matter of seconds when the temp is right .
If it ’ second taking significantly longer for brown spots to form then you ’ ll need to raise the heat. conversely, if you ’ re getting black spots forming in a matter of seconds then you need to lower the heat .
How To Store Corn Tortillas
These are good feed right off the frying pan ! But you can keep them warm by simply wrapping them in a tea towel or by using a dedicate tortilla ardent .
They ’ ll keep for a few days in the electric refrigerator, but don ’ thyroxine forget that you ’ ll want to reheat them to bring them rear to life after they have chilled down .
I always use a dry frying pan over medium inflame to do this — just add as many tortillas as you need to the frying pan and give them 30-60 seconds per side to warm up. Using the stovetop will besides crisp them up slenderly and that ’ s when they are most tasty .
Can I Freeze The Tortilla Dough?
I haven ’ metric ton tried freezing the masa dough but I ‘ ve catch multiple emails saying it doesn ’ thymine exercise ! once thawed the masa dough seems to be crumbly. certain, you could credibly add some water to rebuild it, but it would credibly be quicker and tastier to start over .
alternatively, I will sometimes use merely half of the boodle to make tortillas and store the perch of it in the electric refrigerator where it will keep for at least a few days .
Simply wrap the leftover boodle in plastic and foil, and then store it in the electric refrigerator. The future day you can pull off a chunk, flatten it, and cook up a strong, homemade tortilla in a matter of minutes 
Okay, I hope this solves Homemade Corn Tortillas for you ! For address, here are some extra articles on my locate to fill in any gaps :
Please practice this post as permission to just go for it ! Making your own corn tortilla is a massive promote for your home kitchen — plus it will give you an technical tortillameter for animation
Buen Provecho .
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Homemade Corn Tortillas
Keep some Masa Harina in the cupboard and you’ll always have the option of making a quick batch of warm, delicious corn tortillas!
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Prep Time:
15
minutes
Cook Time:
15
minutes
Total Time:
30
minutes
Servings:
4
(12-16 tortillas)
Calories:
208
kcal
Ingredients
- 2 cups Masa Harina
- 1/2 teaspoon salt
- 1.5 cups warm body of water
Instructions
-
Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
-
If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
-
Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
-
Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
-
Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
-
Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
-
Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
-
Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.
Notes
You do not need a tortilla press to make these corn tortilla. You can use a frying pan or flat-bottomed casserole dish to squish them .
sometimes it can take some toy to get the hotness correctly on the stave. If the tortillas are forming black spots quickly then dial down the heat. ideally, each slope takes about a minute to form light brown spots on the bottom. For my stove that is a tad over medium inflame .
If you do n’t want to do the ‘quick flip ‘ method acting, then you can simply cook each side of the tortilla for about a hour, or until brown university spots are forming on the bottom .
I used to always let the dough rest before making the tortilla, but not anymore ! There ‘s no gluten in this dough that needs to relax, so they roll out precisely as easily even without any rest . Like this recipe ? Click the stars above to rate it or leave a comment down below ! @ mexplease This article we wrote on types of tortilla has a current tilt of all the tortilla recipes we have on our site, including this one for making corn tortillas from fresh masa boodle .
We besides just used some Masa Harina to make a batch of Tamales .
And our latest post shows how to make a batch of tortillas from dried White Olotillo Corn .
Wondering which Salsa to make first ? Check out this page .
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