Corn Tortillas Recipe
User Reviews
5
Corn Tortillas Recipe
Description
The Corn Tortillas Recipe uses masa harina mixed with salt and warm water or beet juice to form a dough that holds together without cracking or sticking. Achieving the correct dough texture is key to tender tortillas that don't break during cooking. The dough is divided into golf ball–sized portions and pressed thin using a tortilla press lined with plastic or parchment to prevent sticking.
Cooking tortillas on a hot comal or cast iron griddle develops light char marks and enhances the corn flavor, making them soft yet resilient enough to fold or roll. The pink version uses beet juice for color without changing the texture dramatically.
Tortillas are versatile for many dishes, from tacos to enchiladas. Freshly cooked tortillas can be kept warm covered with a damp cloth while cooking the remaining dough balls. They are best enjoyed fresh but can be stored briefly wrapped.
Notes include blending and straining beets to make juice for the pink tortillas and keeping the dough balls covered to prevent drying.
Ingredients
Regular tortillas
- 1 ½ cup Maseca flour Corn flour
- 1 cup water or more as needed, warm
- ¼ tsp table salt
Pink Tortillas
- 1 ½ cup Maseca flour Corn flour
- 8 oz beets from this we'll use ⅔ cup beet juice. See the Notes section below for instructions on how to make this juice, canned, plus 2 tablespoons water
- ½ cup water or more as needed, warm
- ¼ tsp table salt
Instructions
The process to make regular and pink corn tortillas is the same.
- In a large bowl, mix the masa harina and salt.
- Slowly add warm water and knead the mixture until a soft dough forms.
- It should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency.
- The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more corn flour to correct this.
- Divide the dough into small golf sized balls and cover with a damp cloth to prevent drying.
- Heat a comal, a cast iron griddle or heavy bottom pan over medium heat.
- Place the dough on the tortilla press between a freezer plastic bag (cut all sides to make into two separate squares) or two pieces of square parchment paper. Fold the handle and apply even pressure. Fold back the handle and open the press. Peel the top plastic from the tortilla. The tortilla should be 5½ inches in diameter and about ⅛ inch thick.
- When the pan is hot, place the tortilla gently with your hands on it. Cook for 15 seconds. Using a spatula, flip the tortilla then cook for 50 to 55 seconds more. Turn the tortilla once more time and cook for another 50 to 55 seconds.
- Place the tortillas in a clean kitchen towel or an insulated container (aka tortilla bag) and stack them up as you cook them. Keep them covered with the kitchen towel as this will finish the cooking process and will keep the tortillas soft.
Notes
- To make beet juice for pink tortillas, puree beets with water and their natural juices, then strain out pulp.
- Keep dough balls covered with cling wrap or a damp cloth during pressing and cooking to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Tortillas
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1tortilla | |
| Calories | 60kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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