We love Mexican food, and we knew it was time to make our corn tortillas since the store-bought ones could be hit or miss.
We settled on a recipe that is not only simple to prepare but also easy for you to remember after much testing (and asking friends for tips).
We use a ratio of 1:1 water to masa harina plus a pinch of salt. That’s it! We’ll show you exactly how to do it.
The origins of corn tortillas
Around 10,000 BC, it is thought that the first corn-based tortillas were made in Mesoamerica. Aztecs, Mayans, and Mexicans all loved them.
This version is a little different from the traditional recipe because we use parchment paper and a rolling pin. You can try the recipe found in Mely’s Mexico In My Kitchen for a more conventional version.
Tortillas: How to Make Them
To make the tortilla dough, mix masa harina and a bit of salt.
Masa harina, or corn flour, is made by cooking and soaking the corn in limewater. Using cornmeal won’t have the same result.
Masa harina, or corn flour, is made by cooking and soaking the corn in limewater. Using cornmeal won’t have the same result.
The texture you are looking for is similar to Play-Doh. It should be moist but not so slick that it sticks to your hands.
You can prepare your tortilla press, or you can use our method, which does not require a press.
To make a tortilla: Scoop out 1 1/2 teaspoons of dough and roll it up into a ball. (We like to use the scoop).
Press the dough between your hands to create a disc. The disc is then placed in the tortilla press or on the parchment paper.
Close the handle of a tortilla pressing and press into the tortilla.
Fold the parchment over the dough if you prefer. Use your palm to pound the dough into a circular shape.
Concentrate pressure on the middle of the dough and roll it out lightly from the center. This will prevent the edges from getting too thin.
Roll it out until you reach a thickness of about 1/16 inch. It should be thick enough not to be difficult to handle but thin enough so that it won’t crack when it’s folded.
It may take some experimenting to find the right thickness. Deep breaths — you’re doing great!
It’s time for the tortilla to be cooked! To prevent the tortilla from sticking, we use a well-seasoned cast iron skillet.
Once the pan is hot, add the tortilla. Cook for 30-45 seconds. Flip the pan and cook for an additional 30 to 45 seconds.
The tortilla should now be lightly browned. You can cook it for another 15-30 seconds if necessary. Overcooking can make them stiff. A perfect tortilla will puff up after its first or second flip. Don’t worry if this doesn’t occur. You’ll still enjoy the taste. Keep experimenting!
Ingredients
- 1 cup Masa Harina
- Sea salt, 1/4 to 1/2 tsp
- Warm-hot water in the amount of 3/4 to 1 cup
Instructions
- Start by mixing he masa and salt in a bowl. Add the hot water slowly and continue to mix. The texture should be moist but not sticky. NOTE: You do not have to use the entire amount of water. Add a little more water if it’s still too dry. If the masa gets too wet, you can dry it with some more masa.
- Cover and rest for 30 minutes (or 1 hour if you are in a rush). After resting, prepare your Tortilla Press, or if you do not have one, fold a piece of parchment paper in half.
- Roll a masa ball using a scoop of 1 1/2 Tablespoons (we prefer the knowledge). Press the dough between your hands to make a disc. You can either use your tortilla press at this stage or place the disc onto one side of the parchment and cover it with the other.
- Then, using your palm and pounding the dough onto the parchment paper in a circular motion, press the dough out. Use a rolling pin to roll the dough out, using pressure on the center to prevent it from getting too thin. Play around with the thickness until you find what works best for you. It’s hard to handle if it’s too narrow. If it is too thick, it will crack more easily when folded. Be patient and play around!
- Heat a large or medium skillet on medium-high heat. (We recommend using a well-seasoned skillet). Cast iron ). Once the pan is hot enough, add the uncooked tortilla and cook until the edges begin to lift (about 30 to 45 seconds). Flip the tortilla and cook for another 30-45 seconds. It’s done if both sides are slightly browned. Flip the tortillas again and continue to cook for 15-30 additional seconds. Repeat the process until all tortillas have been cooked. A perfect tortilla will puff up after its first or second flip. Don’t worry if this doesn’t occur. You’ll still enjoy the taste. Keep experimenting! You can also find out more about the following: Overcooked tortillas may become stiff. Stack them and cover them with a dry, clean dish towel to keep them warm until you serve.
- Store leftovers covered in the fridge for up to 2-3 days or in the freezer for up to 1 month. Fresh is best. Reheat with a microwave.