Easy Homemade Corn Tortillas

How many times have you found yourself loitering in the kitchen with the fridge door hanging open, thinking that you have everything you need to make tacos, quesadillas, or enchiladas, if only you had some tortillas? Maybe it’s just me, but I feel like this happens all the time!

Making corn tortillas is so easy. You just measure, stir, form a ball, cover it, let it rest for 30 minutes, press into tortillas, and fry.

Now, I don’t think I could really say that I make these tortillas from “scratch,” since I use instant corn masa flour. I’m going to be using my trusty tortilla press, but it is absolutely not required to make these things.

What is Masa Harina?

Masa harina, which translates in Spanish to “corn flour,” is distinct from both cornmeal and American cornflour, which is merely finely ground cornmeal. It’s a type of flour made from finely ground nixtamalized corn. Nixtamalization is a process where corn is soaked and cooked in an alkaline solution, usually limewater, and then washed and ground into flour.

This method enhances the nutritional value, improving digestion and mineral absorption. Look for the ingredients list to include both corn (maíz) and hydrated lime. Popular brands like Maseca offer varieties in white, yellow, or blue. For those seeking organic options, I recommend Bob’s Red Mill. You can find it in the Latin American section or the flour/baking aisle of your local grocery store.

Reasons to Love These Tortillas

• Homemade corn tortillas taste fresher than store-bought tortillas.
• They contain no preservatives or artificial ingredients, offering a healthier option.
• I love that you can customize and control how thick or thin to make your tortillas based on your preference.

Recipe Ingredients

• Masa Harina: Gives a distinct, slightly sweet corn flavor and a soft, pliable texture essential for wrapping fillings.
• Salt: Enhances the natural sweetness of the masa and balances the flavors.

See the recipe card for full information on ingredients and quantities.

Variations

• Gluten-Free Variation: Substitute traditional masa harina with a certified gluten-free masa harina to cater to gluten-intolerant diets.
• Enhanced Flavor Variation: Add a pinch of ground cumin or chili powder to the dough for a subtle spice.

Step #1: Measure 1 ¾ cups of masa and add it to a large bowl. Stir in a teaspoon of salt, and then slowly drizzle in the measured water while stirring with a wooden spoon.

Step #2: Form the dough into a ball with your hands.

Step #3: Then, cover the ball of dough with plastic wrap and let it relax for 30 minutes to activate the instant masa.

Step #4: After 30 minutes, divide the dough into 16 portions and form them into balls.

Step #6: Place the parchment paper on your tortilla press.

Step #7: Place a ball of tortilla dough on the press, just slightly left of center.

Step #8: Set the second piece of parchment paper on top of the dough, then set the round metal top down on top of the parchment. You don’t need to press it down hard; just let it rest on top of the dough.

Step #9: Now press down the round top of the press a few inches and press the handle down towards the middle of the press. Press it all the way down to flatten the tortilla, then release the handle and open the press by lifting the top metal plate.

Step #10: Take off the top piece of parchment or plastic, then pick up the bottom piece of parchment while still stuck to the tortilla. Slowly peel the paper or plastic away from the tortilla, then hold it over the preheated griddle so the tortilla falls onto it as you peel away all the paper.

Step #11: Let it cook for about 30-45 seconds or until the bottom has brown spots and the edges are curving away from the griddle. Turn it over and let it cook for another 30-45 seconds, then use a pancake turner or large spatula to transfer it to a plate and cover it with a towel to keep it warm.

Step #12: Keep repeating the process of pressing out the tortillas, frying them, and transferring them to a plate until all 16 tortillas are finished. Serve warm.

Expert Tips

• Utilize a Clean Kitchen Towel for Softness: After cooking each tortilla, stack them under a clean kitchen towel. This not only keeps the tortillas warm but also allows them to steam slightly, maintaining their softness and flexibility. This step is crucial for preventing the tortillas from becoming dry or brittle. It will also enhance their texture and make them easier to fold or wrap with fillings.
• Achieving Perfectly Shaped Tortillas: If you don’t have a tortilla press, a rolling pin is an excellent alternative. It allows for finer control over the thickness of your tortillas, ensuring they are even and of the desired thickness across the entire surface. Roll from the center outward in gentle, even strokes for the best results.

Frequently Asked Questions

Storage Info

You can store Homemade corn tortillas in an airtight container or sealed plastic bag at room temperature for up to 2-3 days or refrigerated for up to a week. For longer storage, freeze them with parchment paper between each tortilla to prevent sticking. They can be frozen for up to 3 months.

To reheat, simply warm them on a dry skillet over medium heat for about 30 seconds on each side. You can also wrap them in a damp paper towel and microwave for 10-15 seconds.

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• Birria Tacos
• Potato Chip Spanish Tortilla