Store-bought tortillas contain many preservatives and additives, while homemade corn tortillas only need three simple ingredients. Once I learned how to make fresh corn tortillas I didn’t ever want to buy a package of store bought tortillas again. The smell alone makes it worth the process let alone the fresh rich corn tastes which will compliment any taco with layers of complexity!
You only need three ingredients
- Masa Harina
- Water
- Salt
Bob’s Red Mill has a terrific corn flavor and coarser texture. While Mexican brands like Maseca are not as flavor with a finer texture. Sometimes I blend the two if I have them both in the pantry.
Equipment you’ll need for tortilla making
- Tortilla press or rolling pin – It’s very easy to find an affordable tortilla press at a local Mexican market. Alternatively, you can use a rolling pin but this method does not ensure evenness which can cause cracking.
- Best skillets and comals for cooking – A non-stick skillet works perfectly but comal is designed to withstand the high heat for cooking tortillas.
- Plastic liner tips and alternatives – I repurpose a plastic produce bag. Measure the width of your tortilla press and cut it large enough to cover the surface without the plastic exceeding the hinge or your tortillas will not press perfectly.
- Kitchen scale for consistent portions – I use my kitchen scale for everything but it is not crucial in this recipe to have one.
- Storage containers and tortilla warmers – A tortilla holder makes things easy but if you don’t have one, use a dish towel (unscented from the laundry) to wrap your tortillas in. Place them in a container/pot with a lid. This is part of the cooking process so do not skip it! When the tortillas are wrapped up together they release steam that softens the tortillas to a pliable texture. Otherwise, you will be left with dry, crackly tortillas. No bueno!
Understanding the cooking process
First Side (30 seconds)
The raw tortilla hits the hot surface and immediately begins to set. The bottom layer starts cooking while moisture begins to turn to steam. You’ll see the surface underneath change from wet-looking to dry as the masa firms up.
Flip and Puff (30 seconds)
This is where the magic happens! When you flip the tortilla, the now-cooked bottom layer acts as a barrier, trapping steam between the two surfaces. The rapid steam creation causes the tortilla to puff up like a balloon. This internal steaming is crucial – it cooks the tortilla from within while keeping it soft and pliable.
Final Char (10-15 seconds)
The last flip allows you to develop those beautiful char marks that give the tortilla its distinctive smoky flavor.
Steam Finish
Immediately wrap the hot tortilla in a towel or place it in a covered container to allow the residual steam to finish the cooking process, to create pliability or softness.
Enjoy with many dishes and sides
Fresh corn tortillas are infinitely better than anything you’ll find in stores. The soft, warm texture and authentic corn flavor will elevate every meal, from simple weeknight tacos to elaborate weekend feasts! Start with this basic recipe, then experiment with different masa brands and cooking techniques to find your perfect tortilla. Practice will make perfect!
Fresh Corn Tortillas
Description
Skip the store-bought tortillas packed with preservatives and create authentic, soft corn tortillas at home with just three simple ingredients! This traditional recipe transforms basic masa harina into perfectly pliable tortillas that puff beautifully and taste like they came straight from a Mexican kitchen. Ready in just 30 minutes, these fresh tortillas are naturally gluten-free and infinitely better than anything you'll find in stores. Perfect for tacos, quesadillas, or enjoying warm with a pat of butter!
Ingredients
Instructions
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Add masa harina and salt to a bowl.
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Add the water. At first it may be slightly soupy. Do not add more masa. It takes a little for the masa to soak up the moisture.
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Knead the dough for 5 minutes by hand. The dough should come clean off your hands and when you poke it, small remnants should remain on your finger. This is an indicator that your dough is hydrated enough. If it’s too dry, add a tablespoon of water at a time until you achieve the right consistency.
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Cover the dough with a damp towel immediately. The dough can dry out quickly.
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Heat a non-stick skillet or comal on medium-high heat.
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Portion your dough into 7 45 grams balls or eye it if you don’t have a kitchen scale.
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Line your tortilla press with two cut pieces of thin plastic (like a produce bag).
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Press your dough. Carefully peel off the plastic.
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Add to your hot skillet. Cook for 30 seconds.
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Flip and cook for another 30 seconds. This is when the tortilla should puff up with air and cook from within.
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Flip one last time for additional char marks for about 10-15 seconds.
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Place in a tortilla holder or wrap in a towel and place in a container or pot with a lid to finish steaming. This step is crucial for pliable tortillas.
