Corn Tortilla Recipe
User Reviews
4.7
Corn Tortilla Recipe
Description
The Corn Tortilla Recipe begins by mixing masa harina and fine salt, then incorporating warm water and optional olive oil or lard to form a dough. The dough is kneaded until smooth and no longer sticky, tested by pressing a small piece to confirm pliability without cracking. Adjustments to water or masa harina are made as needed. The dough is divided into 14 equal balls covered with a damp cloth to prevent drying.
Each ball is pressed between plastic or parchment sheets with a tortilla press or equivalent tool to form thin, even tortillas. The tortillas are cooked on a hot griddle or skillet until lightly browned and cooked through on both sides, ensuring flexibility and softness while developing light charred spots.
Adding fat such as olive oil or lard helps keep tortillas pliable for longer and adds subtle flavor. Cooked tortillas are best kept warm in a tortilla warmer or wrapped in a towel inside a sealed bag to maintain moisture and heat until serving.
Ingredients
- 2 cups masa harina
- 1 teaspoon salt fine
- 1 ½ cups water plus more as needed, warm
- 1 teaspoon olive oil or lard, optional
Instructions
- In a large bowl, combine the masa harina and salt. Stir in the water and oil until a dough forms.
- Using your hands, knead the dough until it fully comes together and all the water is absorbed, about 3 minutes. To make sure it’s ready, grab a small piece and roll it into a ball. Press down on it with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it’s too wet. Add more water or masa harina as necessary.
- Divide the dough into 14 equal portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you press and cook the tortillas.
- Heat a griddle or skillet over medium-high heat until hot. While the griddle is heating up, cut the seams off of a large resealable plastic bag so that it makes one large rectangular piece of plastic. Alternatively, you can use parchment paper instead.
- Lay the plastic or parchment paper on the open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the plastic or parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out. Open the tortilla press and carefully peel back the plastic or parchment paper and transfer the tortilla to your hand.
- Cooking 1 or 2 at a time, place the tortilla on the hot griddle and cook for 15 to 20 seconds. Flip and cook the other side for 15 to 20 more seconds. Flip the tortilla again and cook for another 30 seconds on each side.
- Place the cooked tortillas in a tortilla warmer or wrap them in a clean kitchen towel and place them inside of a resealable plastic bag to keep them warm and soft.
- Serve immediately or store tightly wrapped in the fridge for up to 1 week.
Notes
- Olive oil or lard added to the dough helps keep tortillas pliable and adds flavor, but can be omitted if preferred.
- Test dough readiness by pressing a small ball; edges should not crack when flattened.
- If you lack a tortilla press, a large baking dish can be used to flatten dough evenly between parchment sheets.
- Keep cooked tortillas warm and soft by wrapping them in towels and placing in a tortilla warmer or sealed bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Tortillas
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 1tortilla | |
| Calories | 62kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 167mg | 7% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 35IU | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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