Ask and you shall receive! I got several requests for a recipe for Homemade Corn Tortillas after I posted my recipe for Homemade Whole Wheat Tortillas. It took a few weeks, but I finally got my act together and headed to the kitchen to give it a shot. The good news is, it’s pretty darn easy.
All you really need is some masa harina (corn flour), hot water and a bit of salt. I got my masa harina in the mexican section of my grocery store and all they had was white corn flour, so that ‘s what I used…but this could easily be done with yellow as well. If you’re concerned about GMOs, I’d recommend checking out the masa harina from Bob’s Red Mill. I’ve heard that they use non-GMO corn but I’m not 100% sure.
I made two batches of tortillas. Similar to my wheat tortillas, it’s a learning process to make these at home. I didn’t use quite enough water for the first batch so they were a little dry, but the flavor was great…so I made another batch and added just a bit more water.
I won’t lie, corn tortillas are a bit more delicate than flour. You have to be gentle and patient. The edges will not be perfect, they might rip a little bit…but that’s ok!
Here’s the recipe:
- 1 cup masa harina
- ½ -3/4 c hot water
- ½ tsp salt
- Mix the masa harina and salt in a bowl.
- Slowly add hot water and mix until a dough forms and you can shape it into a ball. Start by stirring with a spatula, then knead a few times with your hands.
- Form into a ball and let sit for 30-60 minutes.
- Divide dough into 8 sections and roll into balls.
- Cut a ziploc bag around the edges so that you have two pieces of plastic (or use parchment paper).
- Place a dough ball in between two pieces of plastic. Use a plate to flatten the ball into a circle. It may help to place it on the floor and stand on the plate to flatten (or use a rolling pin).
- Slowly peel back one of the pieces of plastic, being careful of the edges, then pull off the other side of the plastic.
- Drop into a hot non-stick or cast iron pan.
- Let cook for one minute, flip and cook a minute more. The tortilla should start to puff up while cooking. If it doesn’t. flip it one more time.
- Make sure you use enough water that the dough ball doesn’t have cracks as you knead it.
- Don’t press the tortillas too thin or it will be difficult to get them off the plastic.
I actually tried to buy a tortilla press this weekend, but after not being able to find one in stores, hubby got a little creative and found that standing on a plate works just as well
Like I said, it’s a simple process. Just add the water to the masa harina and salt, form into a ball, let sit, divide and roll into balls, flatten and cook!
The texture of the dough is kind of like playdough. When it first starts to form a ball, you may need to add a bit more water to get the desired playdough texture. If the ball shows cracks as you form it, add a bit more water.
This recipe makes 8 small tortillas (about 5 inches). It could easily be doubled, which I would recommend if you’re going to go through the trouble of making the tortillas!
If you don’t think you’ll eat 16 tortillas, you could turn some of them into tortilla chips!
Just cut the tortillas into triangles, spray with a bit of olive olive and sprinkle with a little bit of salt!
Bake at 400 degrees for about 10 minutes and voila!
That’s all there is to it!