Homemade Corn Tortillas
User Reviews
4.4
Homemade Corn Tortillas
Description
This recipe for Homemade Corn Tortillas uses masa harina, a specially treated corn flour, mixed with warm water and salt to create a dough that is kneaded into a cohesive ball. The dough can be divided into golf ball-sized portions and flattened using a tortilla press or by hand with a flat pan and lined plastic sheets. Cooking the tortillas on a medium-high skillet develops light brown spots and a slightly toasted flavor.
The process allows for adjustments in dough moisture level by adding masa harina if sticky or water if crumbly. The tortillas have a characteristic chew and subtle corn taste that pairs well with a variety of Mexican dishes like tacos, quesadillas, or enchiladas.
No resting time is necessary since there is no gluten to relax, making the preparation relatively quick once the dough is formed. Heat control during cooking is key to avoid burning or undercooking the tortillas.
Ingredients
- 2 cups masa harina
- 1/2 teaspoon salt
- 1.5 cups water warm
Instructions
- Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
- If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
- Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
- Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
- Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
- Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
- Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
- Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.
Notes
- A tortilla press is optional; use a flat-bottomed pan lined with plastic to flatten dough balls if none is available.
- Adjust stove heat to medium or slightly above; cooking each side until light brown spots develop usually takes about one minute.
- If tortillas burn quickly, lower the heat. Proper heat achieves evenly cooked tortillas with a light char.
- The dough does not need to rest before cooking because it contains no gluten to relax, so you can proceed immediately after kneading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(12-16 tortillas)
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 294mg | 12% |
| Potassium | 150mg | 3% |
| Fiber | 4g | 16% |
| Vitamin A | 122IU | 2% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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