Corn Tortillas Recipe

Masa harina: A special type of corn flour treated with lime, essential for authentic tortillas.

Warm water: Helps to hydrate the masa harina and form the dough.

Salt: Enhances the flavor of the tortillas.

When working with masa harina, ensure it is fresh and stored in a cool, dry place to maintain its quality. When mixing the dough, add the warm water gradually to achieve the right consistency; it should be moist but not sticky. If the dough feels too dry, add a bit more water, a tablespoon at a time. When using a tortilla press, place the dough ball between two pieces of parchment paper to prevent sticking and to make it easier to transfer to the skillet. Cook the tortillas on a preheated skillet to ensure they puff up slightly, indicating they are cooked through.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will result in a different texture and flavor. Mix it with a bit of flour to help bind the dough.

• masa harina - Substitute with all-purpose flour: This will create a different type of tortilla, more like a flour tortilla, but can work in a pinch.

• warm water - Substitute with vegetable broth: This can add a bit more flavor to the tortillas.

• warm water - Substitute with milk: Using milk can make the tortillas a bit richer and softer.

• salt - Substitute with soy sauce: This can add a different depth of flavor, but use sparingly as it can be quite strong.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may add a slightly different mineral flavor.

• Allow the corn tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a piece of parchment paper between each tortilla to prevent them from sticking together.
• Store the tortillas in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the tortillas in the refrigerator. They will stay fresh for up to a week.
• If you plan to store them for a longer period, freezing is the best option. Place the tortillas in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the tortillas to a resealable freezer bag or airtight container. Label the bag with the date to keep track of their freshness.
• When ready to use, thaw the tortillas in the refrigerator overnight or at room temperature for a few hours.
• To reheat, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, or heat them in a skillet over medium heat until warm and pliable.
• Enjoy your homemade corn tortillas with your favorite tacos, enchiladas, or any other delicious Mexican dishes.

• Stovetop method:

  1. Preheat a skillet or griddle over medium heat.
  2. Place the corn tortillas directly on the hot surface.
  3. Heat each side for about 15-30 seconds until warm and pliable.
  4. Stack them in a clean kitchen towel to keep warm and prevent drying out.

• Microwave method:

  1. Wrap the corn tortillas in a damp paper towel or a damp kitchen towel.
  2. Place them on a microwave-safe plate.
  3. Microwave on high for 20-30 seconds.
  4. Check for warmth and repeat if necessary, then keep them wrapped to maintain moisture.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the corn tortillas in aluminum foil.
  3. Place the foil packet in the oven and heat for 10-15 minutes.
  4. Remove from the oven and keep wrapped until ready to serve.

• Steaming method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Wrap the corn tortillas in a clean kitchen towel and place them in the steamer basket.
  4. Cover and steam for 1-2 minutes until warm and soft.
  5. Remove and keep wrapped to maintain warmth and moisture.

• Mixing bowl: A large bowl used to combine the masa harina and salt, and to mix in the warm water to form the dough.

• Measuring cups: Used to accurately measure the masa harina and warm water.

• Measuring spoons: Used to measure the salt precisely.

• Tortilla press: A tool to flatten the dough balls into thin tortillas. Alternatively, a rolling pin can be used for the same purpose.

• Parchment paper: Used to prevent the dough from sticking to the tortilla press or rolling pin.

• Skillet: A flat cooking surface, preferably cast iron, used to cook the tortillas over medium-high heat.

• Spatula: Used to flip the tortillas while cooking to ensure even cooking on both sides.

Pre-mix dry ingredients: Combine masa harina and salt ahead of time and store in an airtight container.

Use warm water: Pre-measure and heat the water to the right temperature before starting.

Batch flattening: Flatten multiple dough balls at once using a tortilla press.

Preheat the skillet: Ensure the skillet is hot and ready before you start cooking.

Cook in batches: Cook several tortillas simultaneously if your skillet is large enough.