Ever found yourself dreaming of that perfect corn tortilla—warm, soft, and just a tad chewy? It’s like wrapping a little piece of sunshine in your hands. My first attempt at making them was more of a comedy than culinary genius, but hey, practice makes perfect, right? These tortillas are a game-changer—oops, I said it—bringing the heart and soul of Mexican cuisine right to your kitchen.
Steps
- Prepare the Dough: In a large bowl, combine masa harina and salt. Gradually incorporate 1.5 cups of hot water, stirring with a spoon until the dough is evenly mixed. Knead the dough with your hands for 2-3 minutes until it becomes smooth and cohesive, adjusting with more flour or water if necessary for the right consistency.
- Let the Dough Rest: Cover the bowl with a damp cloth or paper towel. Allow the dough to rest for about 10 minutes to ensure the flour is fully hydrated.
- Divide the Dough: Use a spoon or medium ice cream scoop to portion the dough into balls, each about 2 tablespoons in size (35-40 grams), roughly the size of a golf ball. Roll each portion into a smooth, round ball with your hands.
- Press the Tortillas: Place a dough ball between two sheets of plastic and use a tortilla press to flatten it into a 4- to 5-inch circle. Ensure the dough peels easily from the plastic; if it sticks, the dough may need more flour.
- Cook the Tortillas: Heat a non-stick skillet over medium-high heat. Peel the tortilla from the plastic and place it on the skillet. Cook each side for 40-60 seconds until brown spots appear, allowing the tortillas to puff up.
- Repeat the Process: Continue cooking one tortilla while pressing the next dough ball. Adjust the heat if the skillet becomes too hot, to ensure even cooking.
- Serve the Tortillas: Stack the cooked tortillas in a towel or tortilla warmer to keep them soft and warm. Use the tortillas from the bottom of the stack first, as they will be the softest. Enjoy them with your favorite fillings or dishes.
Ingredients
- 2 cups (240 grams) masa harina
- 1 1/2 to 1 2/3 cups hot water
- 3/4 teaspoon fine sea salt
FAQ
- Are homemade corn tortillas gluten-free and vegan?
- Yes, this recipe for homemade corn tortillas is both gluten-free and vegan. However, it’s important to check labels when purchasing store-bought corn tortillas as they might contain gluten or lard.
- What are the steps to make corn tortillas if I don’t have a tortilla press?
- If you don’t have a tortilla press, you can use a flat-bottomed skillet to press the dough between two sheets of plastic, or roll them out with a rolling pin. This method might require a bit more effort but will still yield good results.
- How should I reheat leftover corn tortillas?
- Avoid using the microwave or reheating them in oil, as this can make the tortillas dry or crispy. Instead, use a non-stick skillet over medium-high heat, warming each tortilla for 15-30 seconds on each side. Alternatively, you can use tongs to warm them directly over a gas burner, flipping once browned.
- How should corn tortillas be stored?
- To prevent drying out, wrap leftover tortillas in plastic wrap, beeswrap, or seal them in a ziplock bag with excess air removed. Store them in the refrigerator for up to 2-3 days.
- What is the difference between corn and flour tortillas, and when should each be used?
- Corn tortillas are softer and more pliable, traditionally used for Mexican tacos, enchiladas, and taquitos. Flour tortillas are sturdier, making them suitable for burritos, fajitas, and quesadillas. However, both types can be used interchangeably based on personal preference.
Tips
- Adjust Dough Consistency: When mixing the dough, aim for a texture similar to Play-Doh. If the dough feels too sticky, add a bit more masa harina. Conversely, if it feels dry and crackly, incorporate a small amount of additional hot water.
- Use a Tortilla Press Alternative: If you don’t have a tortilla press, use a flat-bottomed skillet to press the dough balls between two pieces of plastic. This method can be effective in achieving a uniform thickness.
- Maintain Proper Cooking Temperature: As you cook the tortillas, monitor the skillet’s heat. If it gets too hot, the tortillas may cook too quickly on the outside while remaining undercooked inside, so adjust the heat as needed.
- Keep Tortillas Warm: To retain softness and prevent drying, store cooked tortillas in a tortilla warmer or wrap them in a clean kitchen towel until serving. This helps maintain their pliable texture.
Equipment
- Tortilla Press – While optional, it’s highly recommended for evenly pressing tortillas quickly and easily.
- Tortilla Warmer – Useful for keeping tortillas soft and warm after cooking.
- Medium (2-tablespoon) Cookie Scoop – Optional but helpful for portioning dough evenly.
