With just a few simple ingredients and some basic tools, you can bring the taste of Mexico to your dining table in no time. Whether you're a fan of Mexican cuisine or simply looking to expand your culinary horizons, these homemade corn tortillas are a must-try.
From tacos and enchiladas to quesadillas and more, these versatile tortillas will elevate your Mexican-inspired dishes to new heights. So, let's dive into the recipe and discover the joy of making corn tortillas from scratch.
Prepare for a delicious journey filled with Mexico's irresistible aroma and flavors!
How to Make Corn Tortillas
Note: The full instructions are provided in the recipe card below.
Pour ¼ cup of oil into a small bowl and set aside. You'll use this to prevent the dough from sticking to your hands; the oil will also help hydrate it as you assemble it.
In a large mixing bowl, combine the masa harina, salt, and enough water to incorporate the Masa (up to 4-½ to 5 cups). Knead together inside the bowl by pressing the heels of your hands into the dough, pushing forward slightly.
Continue to knead until you have a moist dough that releases from the bowl and does not stick to your hands; if the mixture is too dry, add more warm water, one tablespoon at a time.
If the mixture is too sticky, add more Masa Harina, one tablespoon at a time. The dough will be very tacky and stick to your hands; as you keep kneading, the dough will become softer and won't stick, and that's when you know your dough is ready.
Cover it with a damp towel and let it rest for 10 to 15 minutes. Divide into equal balls of approximately 50g.
Roll each piece into a ball, then place the balls on a baking sheet and cover with a damp clean kitchen towel to keep the dough moist and soft; set aside.
Place a piece of parchment paper or thick plastic wrap (from a 1-quart zip-lock bag) onto a tortilla press. Place one of the balls in the center of the press.
Top with another piece of parchment paper, close the press, and push the lever down to form a 6-inch round tortilla. (Alternately, the dough balls can be rolled with a rolling pin between plastic sheets.)
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📖 Recipe
Corn Tortillas
Ingredients
- 4 cups Maseca Masa Harina , sifted
- ½ teaspoon Non-Aluminium Baking Powder (optional, for an extra lift)
- 4 -½ to 5 cups warm water
- 1 teaspoon kosher salt
Instructions
- Pour ¼ cup of oil into a small bowl and set aside. You'll use this to prevent the dough from sticking to your hands; the oil will also help hydrate the dough as you assemble it. Combine the chicken bouillon and warm water; set aside. In a large mixing bowl, combine the masa harina, melted butter, and enough water to incorporate the Masa (up to 4 cups).
- Knead together inside the bowl by pressing the heels of your hands into the dough, pushing forward slightly. Continue to knead until you have a moist dough that releases from the bowl and does not stick to your hands; if the mixture is too dry, add more warm water, one tablespoon at a time. If the mixture is too sticky, add more Masa Harina, one tablespoon at a time.
- The dough will be very tacky and stick to your hands; as you keep kneading, the dough will become softer and won't stick, and that's when you know your dough is ready. Covered with a damp towel and let it rest for 10 to 15 minutes.
- Divide into equal balls of approximately 50g. Roll each piece into a ball, then place the balls on a baking sheet, and cover with a damp clean kitchen towel to keep the dough moist and soft; set aside.
- Place a piece of parchment paper or thick plastic wrap (from a 1-quart zip-lock bag) onto a tortilla press. Place one of the balls in the center of the press. Top with another piece of parchment paper, close the press, and push the lever down to form a 6-inch round tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.)
- Open the press and remove the top layer of plastic. Carefully peel the Corn Tortilla off the bottom plastic and place it onto a hot, ungreased cast-iron skillet; cook on medium-high for about 30 seconds on each side, turning 3 times. (Careful not to overcook the tortilla).
- Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
