Hey there, it’s Anne Carter, and I’m thrilled to invite you on a journey into the heart of Mexican culinary tradition. The aroma of warm tortillas is fresh off the griddle, made with just Masa Harina, water, and a sprinkle of salt. These aren’t just any tortillas—they’re a testament to centuries of culinary expertise and cultural richness.
So, join me as we delve into the art of crafting homemade corn tortillas, where every step resonates with tradition, every ingredient tells a story, and every bite is a tribute to Mexico’s vibrant culinary heritage.
Whether served hot off the comal or gently warmed on a skillet, corn tortillas offer a comforting embrace to any filling they envelop, enhancing the overall experience with their earthy aroma and satisfying bite.
Their role extends beyond mere sustenance, they symbolize the rich heritage and culinary ingenuity of the Mexican people, passed down through generations.
From bustling street markets to family gatherings, corn tortillas are a constant presence, uniting people through the shared enjoyment of flavorful, handcrafted meals. As you savor each bite of a freshly made corn tortilla, you’re not just indulging in a delicious dish – you’re celebrating a time-honored tradition that continues to captivate taste buds around the world. Being a truly Mexican lover you should also try my Mexican Cornbread Muffins and spread the taste and warmth that you will get from this recipe.
What is Corn Tortillas?
Corn tortillas, the cornerstone of Mexican cuisine, are thin, round flatbreads meticulously fashioned from Masa Harina, a special type of corn flour treated with lime through the ancient process of nixtamalization.
This traditional technique imbues the masa with a distinctive flavor and texture, rendering each tortilla tender and bursting with authentic corn flavor.
Naturally gluten-free, corn tortillas serve as the versatile foundation for an array of delectable Mexican dishes, ranging from classic tacos and enchiladas to savory tamales and cheesy quesadillas.
Their simplicity belies their importance in Mexican culinary tradition, where they are not just a vessel for delicious fillings but a cultural icon in their own right.
Homemade Corn Tortillas
Equipment
- Mixing Bowl
- Wooden Spoon
- Tortilla Press
- Ziplock Bags
- Kitchen Towel
- Tortilla Warmer
Ingredients
- 2 cups Masa Harina
- 2 cups Hot water
- 1 teaspoon Fine sea salt
Instructions
- Mix the dough: In a large mixing bowl, briefly whisk together Masa Harina and salt. Gradually add 1 1/2 cups hot water, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
- Rest the dough: Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
- Portion the dough: Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
- Press the dough balls: Place the dough ball between two pieces of plastic in a tortilla press. (I use a ziplock bag; see notes below.) Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
- Cook the tortilla: Heat a non-stick skillet or comal over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign! Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.
- Repeat with the remaining tortillas: I recommend keeping the cycle going by cooking one tortilla while pressing the next dough ball at the same time. If you notice that the skillet begins to seem too hot, just turn down the heat a bit.
- Serve: The tortillas will continue to soften a bit more as they sit in a stack in your tortilla warmer (or wrapped in a towel). So I recommend using the tortillas at the bottom of the stack first — they will be the softest. Serve however you would like and enjoy! See storage instructions below.
Notes
- Use parchment paper or wax paper as an alternative to plastic wrap for lining the tortilla press.
- Apply even pressure when pressing the dough to ensure consistent thickness.
- Adjust the heat of the skillet or comal as needed to prevent burning or overly dry tortillas.
Nutrition
Time For the Secret Tips!
- Use a kitchen scale: For precise measurements, weigh your Masa Harina instead of measuring by volume. It ensures consistency in your dough.
- Experiment with water temperature: Try using warm or room temperature water in addition to hot water to see which texture you prefer.
- Adjust cooking time: Play around with cooking times to achieve your desired tortilla texture—shorter for softer, longer for firmer.
- Add flavorings: Get creative with your tortilla dough by adding spices or herbs like chili powder or cilantro for extra flavor.
- Practice makes perfect: Making tortillas takes practice, so don’t get discouraged if your first attempts aren’t perfect. Keep at it!
