This recipe for Homemade Corn Tortillas is simple, delicious, and easy. Use them for any traditional taco dish - like Crispy Beef Birria Tacos, al pastor, or adobada; for taquitos as an appetizer; or even cut them into quarters and fry them for tortilla chips! My absolute favorite way to enjoy these tortillas is when they are still warm from the pan and paired with carnitas. In fact, these tortillas were specifically developed to be served with this Carnitas Street Taco recipe.
Corn Tortilla Ingredients
The ingredient list for these tortillas is short. Like, really short. Masa harina, warm water, and salt - that's it! The real magic of this recipe lies in the technique - but more on that later.
For those unfamiliar with making homemade corn tortillas, the main foundation is masa harina. This has been used for centuries to make tortillas. It is essentially a corn flour that has been treated with lime and then ground into flour in a process called "nixtamalization". I am no expert on this matter, but for those inclined to learn more, check out this article here by ScienceDirect.
Tortilla Process
As mentioned previously, the real magic of this recipe lies in the process. While not difficult, it does take some practice to get familiar with how the dough should look and feel. Once combined and thoroughly mixed, you should have a soft and pliable dough, but it should not stick to anything. It should also not be so dry that it crumbles when squeezed. This is important for when you roll or press your tortillas to get the texture perfect.
My initial attempts at making these ended up too sticky, and I had to add more masa harina to dry the dough out. It takes a minute or two for the masa harina to absorb all of the water. I didn't account for that, and I added too much water. The best practice is to add 1-cup of the water and knead the dough for several minutes until completely incorporated. Then slowly add the rest of the water one or two tablespoons at a time until it the texture is just right. You may not use all of the water.
There is one piece of equipment that has made making these much easier - a tortilla press. Although not required, it really speeds up the whole process. This is the tortilla press that I have, and I highly recommend it! It is relatively inexpensive, yet really well built.
If using a tortilla press, you can press your first tortilla, then transfer it immediately to the pan to cook it. While the first tortilla is cooking, you can press the next one and have it ready to go for the next round, and so on. This is where the real time savings come into play with the tortilla press.
If you don't have a press and are using a rolling pin, roll all of the tortillas out, stack them, and then cook them. There won't be enough time to roll out your second tortilla as the first one cooks, so it's better to roll all of them before cooking them. Just be sure to put parchment paper in between each tortilla so they don't stick together.
After pressing or rolling the tortillas out, cook them over medium-high heat in a cast iron pan for one-minute per side until toasted and browned in spots. Here is a short video overview of the entire process:
Did you make this recipe for Homemade Corn Tortillas?
Let me know in the comments below what you used them for, and don't forget to leave a rating!
Recipe
Homemade Corn Tortillas
Equipment
- 1 Large Bowl
- 1 Tortilla Press or Rolling Pin
- 1 Large Cast Iron Skillet
- Parchment Paper
Ingredients
- 2 Cups Masa Harina 230g
- 1⅓ to 1½ Cup 100°F Water 300 - 350 ml
- ½ Teaspoons Fine Sea Salt 3g
Instructions
Dough Instructions
- Combine salt and masa harina in a large bowl.
- Add 1 cup of warm water and mix until a pliable dough forms. If needed, add the other ⅓ to ½ cup of water 1 or 2 tablespoons at a time until the correct dough texture is achieved. It should not stick to your hands, but it should leave an indent if pressed with a finger tip. It should also not crumble when squeezed. (You may not use all of the water.)
If using a tortilla press
- Preheat a large cast iron pan over medium-high heat.
- Line a tortilla press with parchment paper, or two halves of a zip-top bag.
- Portion 50 grams (about the size of a golf ball) of tortilla dough on the tortilla press and squeeze until flattened into a 6 to 8-inch disk.
- Remove from tortilla press and place in the cast iron pan and cook 1-minute per side until cooked through, and lightly charred.
- While the first tortilla is cooking, press out the next tortilla.
- Remove tortilla from pan and stack on a plate or in a tortilla warmer with parchment paper in between each tortilla.
- Repeat steps 3 through 5 until all of the dough is used.
If using a rolling pin
- Preheat a large cast iron pan over medium-high heat.
- Portion 50 grams of tortilla dough (about the size of a golf ball), and roll on an unfloured work surface until flattened into a 6 - 8-inch disk. Repeat with remaining dough, placing parchment paper between each tortilla so they don't stick.
- Cook each tortilla in the preheated cast iron pan until cooked through, and lightly charred.
- Remove tortilla from pan and stack on a plate or in a tortilla warmer with parchment paper in between each tortilla.
- Repeat steps 3 and 4 until all of the dough is used.
Stacy says
Great for taco night!