Breads & Bakingbiggerbolderbaking4.8
Homemade Corn Tortillas Recipe
Craft authentic Homemade Corn Tortillas from this foolproof recipe with the signature soft texture and a rich flavor.
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- skillet
📝 Preparation Steps
1
In a medium bowl, combine the flour, masa harina and salt. Pour in the olive oil and rub this into the flour mixture until evenly combined.
(5 oz/142 g) masa harina1 cupsalt (optional)1 teaspoon
2
Stir in the water and mix until a dough is formed. (If the dough seems very dry, add a touch more water, one teaspoon at a time, until it comes together).
3
Divide the dough into 12 - 15 equally sized balls (about 1 ½ oz/45 g), place on a plate, and cover with plastic wrap. Let rest for ⏱️ 30 minutes at room temperature.
4
Heat a cast iron skillet or pan over medium/low heat.
5
Roll out the tortillas: On a lightly floured surface, roll each ball into a 6-inch (15 cm) circle. (If you have a tortilla press, place the dough between two pieces of plastic, close the lid, and press down hard until you get a 6-inch tortilla.)
6
Cook the tortilla for only ⏱️ 30-45 seconds, then flip and cook the other side for ⏱️ 30-45 seconds. Lastly, flip it back over on the original side for a few seconds, and you will see the tortilla puff up a little. Transfer to a plate, and cover with a clean tea towel to keep warm while you make the rest.
7
You can use the tortillas immediately for tacos, quesadillas, etc. Store leftovers in a ziplock bag in the refrigerator for up to 5 days or freeze for up to 4 weeks. Rewarm on a hot, dry skillet before serving.
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