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. 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.)
(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!
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.
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Recipe
Corn Tortillas
Ingredients
- 340 g Maseca Masa Harina
- 500 ml hot water
- 2 teaspoons kosher salt , optional
- 2 tablespoons melted butter or neutral-flavored oil , optional
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 salt and warm water; set aside. In a large mixing bowl, combine the masa harina, melted butter, and enough water to incorporate the Masa.
- 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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
