Homemade Corn Tortillas (Tortillas de Maiz)
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
12 to 14 tortillas
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Calories
69 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Homemade Corn Tortillas (Tortillas de Maiz)
Description
Homemade Corn Tortillas rely on masa harina, a special corn flour treated with lime, salt, and warm water to form a dough. Mixing thoroughly creates a malleable dough that should not be too sticky or dry. Dividing it into small balls maintains moisture until pressing.
Pressing the dough between plastic sheets creates thin, even tortillas that cook quickly on a heated griddle, developing light brown spots and slight puffing, indicating doneness. The texture is tender with some chew, making these tortillas versatile for tacos, quesadillas, or as a side.
Serving immediately retains warmth and flexibility, but leftovers can be wrapped in a towel and stored in a tortilla warmer or refrigerated in a sealed bag for up to 3 days. Reheating on a hot skillet restores softness. When a press is unavailable, flattening under a heavy skillet works as an alternative. Adjust heat carefully to prevent burning and achieve even cooking.
Ingredients
- 2 cups masa harina corn flour
- 1/2 teaspoon salt
- 1 1/4 cups water warm
Instructions
- Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.
- In a large mixing bowl mix flour, salt, and water for about 4 minutes. If the masa (dough) doesn’t come together well add 1 tablespoon of water at a time and mix some more.
- Divide the masa into 12 to 14 dough balls. Keep the masa covered with a dishtowel so it does not dry out while you press the tortillas.
- Use a tortilla press when making corn tortillas. Place a piece of plastic wrap over each end of the tortilla press. The ball of masa will sit between the two pieces of plastic wrap during the pressing process. Place a ball of masa on one end of the tortilla press, directly on the plastic wrap. Close the tortilla press and press down on the handle, flattening the masa and creating a corn tortilla. Open the press and you should have a corn tortilla beautifully pressed.
- Place the corn tortilla on the hot comal to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, and then transfer to a tortilla warmer or basket lined with a dish towel. This is how Grandma stored hers. Continue making tortillas with the remaining masa balls.
Notes
- The dough should feel like soft Play-Doh; add more flour if too sticky or more water if too dry.
- If you don't have a tortilla press, flatten the dough balls under a heavy skillet.
- Cook over medium heat to avoid burning the tortillas quickly.
- Keep cooked tortillas warm and covered using a tortilla warmer or a clean dish towel.
- Store leftovers in a ziplock bag in the refrigerator for up to 2-3 days and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 14 tortillas
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 99mg | 4% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 41IU | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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