Authentic Homemade Corn Tortillas
Create delicious, authentic corn tortillas right in your kitchen! Perfect for crafting your favorite Mexican dishes such as tacos, enchiladas, quesadillas, or even crispy corn chips for dipping. Making your own tortillas not only elevates your meals but also saves you money compared to store-bought options. This simple recipe yields 16 fresh tortillas that are soft, pliable, and bursting with flavor. The prep time includes a brief resting period, allowing the dough to become even more manageable. Enjoy the wonderful taste and texture of homemade corn tortillas that will impress your family and friends!
16
Servings
N/A
Calories
3
Ingredients
Ingredients
masa harina flour
2 cups (dry)
water
1 cup (warm)
salt
1/2 teaspoon (fine)
Instructions
1
In a mixing bowl, combine 2 cups of masa harina flour and 1/2 teaspoon of salt until evenly mixed.
2
Gradually pour in 1 cup of warm water, mixing with your hands or a spatula until a dough begins to form.
3
Knead the dough in the bowl or on a clean surface for about 2-5 minutes until it becomes soft and pliable. If the dough feels too dry, add a little more water; if it feels too sticky, sprinkle in more masa harina.
4
Wrap the kneaded dough tightly in plastic wrap and allow it to rest for 10 to 30 minutes. This resting time is crucial for the best texture.
5
After resting, divide the dough into 16 equal portions, rolling each into a ball about 1/2-inch in diameter.
6
Place one dough ball between two sheets of plastic wrap or waxed paper. Using a rolling pin, press down gently and roll out into a 5-inch round, taking care to keep it as uniform as possible.
7
Repeat the process with the remaining dough balls, keeping each rolled tortilla between the sheets of waxed paper to prevent sticking.
8
Preheat an ungreased cast iron griddle or large non-stick skillet over medium-high heat until hot.
9
Carefully peel off the top layer of waxed paper from a tortilla and invert it into the pan. Quickly remove the remaining layer of wax paper.
10
Cook the tortilla for about 30 seconds, or until it begins to stiffen. Flip and cook for an additional minute until lightly browned. Flip back to the first side for another 30 seconds.
11
Each tortilla should take under 2 minutes to cook; avoid overcooking to keep them soft.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient used in this recipe?
The primary ingredient is masa harina flour.
How much salt is needed for these corn tortillas?
You will need 1/2 teaspoon of salt for the dough.
How much water should I add to the masa harina?
The recipe calls for 1 cup of warm water.
What is the recommended category for this recipe?
This recipe falls under the Breads category.
How many tortillas does this recipe yield?
This recipe yields 16 fresh corn tortillas.
How long should I knead the dough?
Knead the dough for about 2 to 5 minutes until it becomes soft and pliable.
Why is the resting period for the dough important?
Resting the dough for 10 to 30 minutes is crucial for achieving the best texture and making the dough more manageable.
What should I do if the dough feels too dry?
If the dough is too dry, you should add a little more water until it reaches the correct consistency.
What should I do if the dough is too sticky?
If the dough is too sticky, sprinkle in a small amount of additional masa harina flour.
How large should the dough balls be?
Each dough ball should be approximately 1/2-inch in diameter.
What size should the tortillas be rolled out to?
Roll the dough balls out into 5-inch rounds.
How do I prevent the dough from sticking when rolling it out?
Place the dough ball between two sheets of plastic wrap or waxed paper while rolling.
What type of pan is best for cooking the tortillas?
An ungreased cast iron griddle or a large non-stick skillet is recommended.
What heat setting should be used for the pan?
Preheat the pan over medium-high heat until it is hot.
How do I transfer the rolled tortilla into the pan?
Carefully peel off the top layer of paper, invert the tortilla into the pan, and quickly remove the second layer of paper.
How long do I cook the first side of the tortilla?
Cook the first side for about 30 seconds until it begins to stiffen.
How long should the second side cook?
Flip and cook the second side for about 1 minute until it is lightly browned.
What is the final cooking step for each tortilla?
Flip the tortilla back to the first side for another 30 seconds.
What is the maximum cooking time per tortilla?
Each tortilla should take under 2 minutes to cook to ensure they stay soft.
Are these corn tortillas gluten-free?
Yes, corn tortillas made with masa harina are naturally gluten-free.
Can I use these for taco night?
Yes, they are perfect for tacos, enchiladas, and quesadillas.
How should I store the rolled tortillas before cooking?
Keep them between sheets of waxed paper to prevent them from sticking together.
Is making tortillas at home cheaper than buying them?
Yes, making your own tortillas saves money compared to store-bought options.
What is the texture of the finished tortillas?
They are soft, pliable, and bursting with flavor.
Can I make corn chips with this recipe?
Yes, these tortillas can be used to craft crispy corn chips for dipping.
Should the dough be wrapped while resting?
Yes, wrap the dough tightly in plastic wrap during the resting period.
How do I mix the ingredients initially?
Combine the flour and salt first, then gradually pour in the warm water while mixing with your hands or a spatula.
What should the dough look like after kneading?
It should be soft and pliable.
What diameter is the dough divided into?
The dough is divided into 16 equal portions, each rolled into a 1/2-inch ball.
Is this recipe considered authentic?
Yes, it is an authentic recipe for homemade corn tortillas using traditional ingredients like masa harina.