Breads & Bakingcarlsbadcravings5.0
Homemade Corn Tortillas
This corn tortilla recipe is as wonderfully simple and delicious as corn tortillas get! They are quick and easy to make with just three ingredients – masa harina, salt and water, and taste far superior than anything you can pick up at the store. These homemade corn tortillas are soft and pliable, foldable without breaking or tearing and bursting with nutty corn flavor. Most importantly, I’ve included all my expert tips and tricks for the best corn tortilla recipe, including how to make them without a tortilla press! So, if you’re ready to instantly elevate your tacos, enchiladas and taquitos to next level deliciousness, look no further than this recipe!
👥 15 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- wooden spoon
- mixing bowl
- baking dish
- pan
- casserole dish
- skillet
📝 Preparation Steps
1
Mix the ingredients: Whisk the masa harina and the salt together in a large bowl. Gradually stir in 1 ½ cups hot water with a sturdy spatula or wooden spoon. Continue to stir until the dough starts to clump together.
masa harina (240 grams)2 cups
2
Knead the dough: In the same mixing bowl, knead the dough with your hands for a few minutes. You’ll know the dough is ready when it becomes a smooth, moist yet firm, springy ball, similar to the consistency of Play-Doh. The key here is for it to feel moist but not tacky – moisture is key! (If the dough feels dry or is not combining, add hot water one teaspoon at a time. If the dough is tacky/too wet and keeps sticking to your hands, add additional masa harina one teaspoon at a time.)
masa harina (240 grams)2 cups
3
Rest the dough: Cover the dough in the bowl with a damp kitchen towel or paper towel and let rest for ⏱️ 15 minutes.
4
Shape the dough: Use a 2-tablespoon cookie scoop (or similar/34 ounces) to scoop the dough, then roll it in between the palms of your hands to form an evenly rounded ball. You may shape one ball at a time and proceed to press and cook the tortilla (then start the next while your tortilla is cooking, the most efficient method) or you may make the balls all at once, keeping them covered with a damp towel in a parchment paper lined baking dish at all times (don’t let them dry out!).
5
Press the tortilla: Place one dough ball between two pieces of a Ziploc bag or parchment before pressing into a 5-inch tortilla using a tortilla press, casserole dish, pie plate or the flat bottom of a pan. (I find it easiest to use a freezer size Ziploc bag and cut the sides so it opens like a book.) For a tortilla press, use the handle and press down, then open the press, flip the dough 180 degrees, cover and finish with another press. This way the dough spreads more evenly (because there is more force/pressure on the handle side).
6
Cook the tortilla: Heat a nonstick or cast-iron skillet over medium-high heat. Once hot, peel your tortilla off of the plastic and cook for about ⏱️ 45-60 seconds on both sides. You’ll know it’s time to flip when lightly toasted golden flecks appear. The tortilla may also bubble up on the second side which is a great sign – it means your dough is nice and airy! While the tortilla cooks, start working on pressing the next tortilla.
7
Keep the tortillas warm: Immediately transfer the cooked tortilla to a tortilla warmer or wrap in a damp towel (or paper towels) and store in sealed container – this is key so your tortillas don’t dry out. Repeat until you have a stack of delicious warm homemade tortillas. When serving, start with the tortilla on the bottom of the stack – it will be the softest.
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