How to Make Corn Tortillas
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How to Make Corn Tortillas
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Authentic corn tortillas are soft, pliable, and deliciously nutty and savory. Try out my easy 4 ingredient recipe to make your own at home!
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Ingredients
- 2 cups masa harina
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups warm water
- 1 teaspoon vegetable oil olive oil or lard
Instructions
- In a large bowl add the masa harina, salt and oil. Pour the warm water over all and using your hand, mix until the dough forms.
- Knead the dough in the bowl for a minute or two. Test if hydrated enough by rolling a piece of dough into a ball. Holding the dough ball in one hand, use your index finger and press down in the middle of the ball with the other hand. If the edges of the flattened ball crack, it’s too dry and you need to add a little more water (tablespoon at a time). Also if its too sticky, add some more masa, but it still must pass the no crack test!
- Roll the masa into 14 balls of equal size, being sure to cover with a damp paper towel as you work. After all have been rolled, cover and let rest 30 minutes.
- To make it easier to peel the dough off and into transfer to pan, lay some plastic wrap or parchment paper on the open tortilla press and place 1 dough ball on top. Fold the other side of the plastic wrap or parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out into a 6-inch size round. No need to press it like you're the Hulk, you'll get it! You are looking for a thickness similar to a quarter (25 cents). Open the tortilla press and carefully peel back the plastic wrap or parchment paper and transfer the tortilla to your hand.
- Carefully transfer the raw tortilla onto a hot comal, griddle or nonstick skillet and cook for 20-30 seconds (See Note 3). Carefully lift an edge with a spatula, grab and flip it using your fingers, then cook the other side for 20-30 more seconds. Flip the tortilla again and cook for another 20-30 seconds on each side, it should puff, but if it doesn't don't be discouraged. They will still be good.
- Place each cooked tortilla in a tortilla warmer or wrap them in a clean kitchen towel and place them inside a resealable plastic bag to keep them warm and soft.
Notes
- Please note that every brand of masa harina is different, and depending on air humidity, will require a different amount of hydration.
- Also, as with anything new, practice makes perfect. Don't get frustrated if they are not perfect at first. If they stick to the liner, scrape and re-roll them.
- Heat your well-seasoned comal, cast iron skillet or nonstick pan to around 400-500°F, we want this REALLY hot because we're searing both sides of the tortilla quickly and trapping the moisture inside.
Nutrition Information
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Calories
62kcal
(3%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.4g
Sodium
167mg
(7%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Vitamin A
35IU
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| 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.
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Overall Rating
5.0
9 reviews
Excellent
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