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Corn Tortillas Recipe

Corn Tortillas Recipe

Learn how to make authentic homemade corn tortillas with just two ingredients! This easy baking recipe creates tender, pliable tortillas perfect for tacos, enchiladas, or quesadillas. Master the simple technique for the best results every time - far superior to store-bought versions!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
15 mins
Serves:
12 tortillas
Overhead shot of a stack of golden-brown corn tortillas on a traditional handwoven cloth, with wisps of steam rising from their warm surfaces. Soft natural light streams in from the side, highlighting the slight irregularities that mark these as homemade. A small earthenware bowl of flaky sea salt sits nearby, alongside vibrant toppings like diced avocado, cilantro, and lime wedges. Some tortillas are partially folded, revealing their pliable texture, while a cast-iron comal in the background hints at the authentic cooking method. A light dusting of masa harina is visible on the rustic wooden surface, emphasizing the handcrafted preparation process.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g masa harina (corn flour specifically for tortillas)</li><li class="ingredients-single-item">270-300ml warm water</li><li class="ingredients-single-item">1/4 tsp salt (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Tortilla press (or two flat plates and plastic)</li><li class="equipment-single-item">Cast iron skillet or comal</li><li class="equipment-single-item">Plastic cut from freezer bag or specialty tortilla plastic</li><li class="equipment-single-item">Clean kitchen towel or tortilla warmer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the masa harina and salt (if using). The salt is optional but adds a subtle flavor enhancement to your tortillas. Masa harina is a specialized corn flour that's been treated with lime water (calcium hydroxide) in a process called nixtamalization, which enhances its nutritional value and distinctive flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add about 270ml of warm water to the masa harina while mixing with your hands. The dough should feel like soft play dough - not sticky but not crumbly either. If it's too dry, add more water 1 tablespoon at a time; if too wet, add a little more masa harina. The correct consistency is crucial - when you press a ball between your palms, the edges should be smooth without cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. This resting period allows the masa harina to fully hydrate, resulting in more pliable tortillas. Don't skip this step, as it's essential for proper texture development!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After resting, check the dough again. It should still feel moist and pliable. If it has dried out, work in a little more warm water. Divide the dough into 12 equal portions (about 40g each) and roll each into a smooth ball between your palms.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat your cast iron skillet or comal over medium-high heat until hot but not smoking. Meanwhile, prepare your tortilla press by lining both plates with cut plastic (from a freezer bag or specialty tortilla plastic) to prevent sticking - this is absolutely essential!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place a dough ball in the center of the bottom plastic on your press. Cover with the top plastic and gently press down, applying even pressure. Aim for tortillas about 15cm (6 inches) in diameter and 2-3mm thick. If you don't have a press, place the plastic-covered ball between two flat plates and press down evenly with something heavy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully peel the plastic from your pressed tortilla (this takes practice!). The best technique is to peel the plastic away from the tortilla rather than lifting the tortilla from the plastic. If the dough sticks or tears, it's likely too wet - work in a bit more masa harina to your remaining dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently lay the tortilla on your hot skillet or comal. Cook for about 50-60 seconds until the edges start to lift slightly and the bottom develops small brown spots. The tortilla will release from the surface when it's ready to flip - if it sticks, give it a few more seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Flip the tortilla and cook the second side for about 50-60 seconds. Then flip once more and cook for a final 15-20 seconds. The tortilla should puff up slightly in spots - this is a good sign! It indicates that the steam inside has created the characteristic layers that make tortillas pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer your finished tortilla to a clean kitchen towel or tortilla warmer, wrapping it to keep warm and soft. This steam-trapping step is crucial for the perfect texture. Continue with the remaining dough balls, stacking and wrapping each finished tortilla.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve your tortillas warm within 1-2 hours for the best texture and flavor. They'll remain pliable as long as they're kept wrapped and warm. For longer storage, cool completely, then refrigerate in an airtight container for up to 3 days, or freeze with parchment paper between each tortilla for up to 2 months. Reheat in a dry skillet or wrapped in damp paper towel in the microwave.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Corn Tortillas Recipe?

Traditional corn tortillas require just two main ingredients: masa harina (nixtamalized corn flour) and warm water. Optionally, you can add a small amount of salt for enhanced flavour. This simple ingredient list creates authentic, gluten-free tortillas with genuine corn flavour.

How to cook Corn Tortillas Recipe at home?

Learn how to cook Corn Tortillas Recipe by mixing masa harina with warm water to form a soft dough, resting it for 30 minutes, then dividing into balls. Press each ball between plastic sheets using a tortilla press or plates, then cook on a hot cast iron skillet for about 50-60 seconds per side until they develop light brown spots and slightly puff up.

Why do homemade tortillas sometimes crack when folded?

Tortillas crack when they're too dry or not cooked properly. Ensure your dough has enough moisture, allow it to rest fully, and keep cooked tortillas wrapped in a cloth to trap steam. Proper hydration and that final steaming phase are crucial for creating flexible tortillas that won't crack when folded.

Can I freeze homemade corn tortillas for later use?

Yes! Cool your tortillas completely, then place parchment paper between each one to prevent sticking. Store in an airtight freezer bag for up to 2 months. To reheat, either warm them in a dry skillet or wrap in a damp paper towel and microwave briefly until soft and pliable.

Is masa harina the same as cornmeal or cornflour?

No, masa harina is distinctly different. It's corn that's been treated with calcium hydroxide (nixtamalized), then dried and ground. This process changes the corn's flavour, nutrition, and texture properties. Regular cornmeal or cornflour won't develop the proper texture or authentic flavour needed for tortillas.

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The detailed instructions helped me achieve the perfect consistency.", "name": "Authentic Homemade Tortillas", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-10-02", "reviewBody": "Beats store-bought every time! I'll never go back to packaged tortillas again. These were so simple to make and the flavor is incomparable. My taco Tuesday just got a major upgrade!", "name": "Never Buying Store Tortillas Again", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-09-28", "reviewBody": "Worth the 30-minute resting time! I was tempted to skip the resting step but I'm glad I didn't. These tortillas were tender and pliable with amazing corn flavor. My family raved about them.", "name": "Don't Skip the Resting Step", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Jasmine Chen", "datePublished": "2024-09-25", "reviewBody": "Kids loved helping press these! What a fun cooking project with the little ones. We used two plates and plastic wrap since we don't have a press, and it worked perfectly. Delicious results!", "name": "Great Family Cooking Activity", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-09-20", "reviewBody": "My Mexican grandmother approved! High praise indeed. The step-by-step instructions made it foolproof, even for a beginner like me. I've made these three times now and they're perfect every time.", "name": "Grandmother Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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