Corn tortillas recipe
Jump to RecipeHaving a homemade Corn Tortillas Recipe is a must and is a traditional staple in Mexican cuisine. They are made with just masa harina and water. It’s that simple! As such, a tortilla can become a crunchy taco shell, a soft and cheesy quesadilla, or just a side for your dishes. They can be accompanied with beans, rice, and other Mexican-inspired dishes. Overall, homemade corn tortillas are unique and delicious. Better than freshly baked bread!
Corn tortillas vs flour tortillas
Tortillas Recipes are made with corn masa (Dried corn kernels that have gone through the nixtamalization process). On the other hand, flour tortillas are made from wheat flour, baking powder, salt, water, and sometimes oil or lard. Another noticeable difference is in the texture. Corn tortillas have a softer texture, while flour tortillas are often more dense and chewy. I have a flour tortilla recipe with shortening and flour tortilla recipe with butter you can look up if you like
Making Corn Tortillas from Scratch
To make corn tortillas from scratch, you need only two ingredients: Corn masa harina and water. Add the masa harina to a bowl, then gradually add the warm water, kneading the mixture until it forms a smooth dough. Cover with a damped paper towel and let it rest for a few minutes. Devide the dough one small ball at the time, then flatten them into thin circles using a tortilla press or rolling pin. Cook them over a hot comal and enjoy! follow the instructions section for a detailed explanation.
A Must Have in Mexican Cuisine
Having a Corn Tortillas Recipe is a must in everyday Mexico. In fact, it is fair to say this is the case for part of central America as well. There is no easier recipe than this! Plus, having no tortillas at the table in every meal is the unthinkable, specially in rural areas where corn is prominent. Whether you need them for tacos, or as a side for an entree, tortillas are a must!
How to prevent Corn Tortillas from Cracking or Breaking
It can be discouraging to realize your tortillas are cracking or breaking. We’ve all been there at some point in the learning process, but getting great results is not hard at all. Here are some helpful tips to avoid cracked or dried corn tortillas:
- Use the right type of corn masa
- Hydrate and Mix the dough well
- Handle the tortillas gently when forming and cooking them
- Cook the tortillas at the right temperature and for the right amount of time on each side
The real Value of Tortillas
When I think of corn tortillas, I’m reminded of the countless families in Mexico and Central America who rely on them as their only meal to fill their empty stomachs. Sometimes, they may not even have that. This harsh reality fills me with both sadness and gratitude. Having food on the table is a privilege we often take for granted, but it’s a blessing that’s bigger than we realize.
Video Tutorial
Below is my #Shorts video tutorial on how to make this Corn Tortillas Recipe from scratch. It will give you a quick run-through of the steps and help you gain additional knowledge and the visuals to enhance your understanding. You will also find the video down in the recipe card.
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Corn tortillas recipe
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minutesHomemade tortillas are a traditional staple in Mexican cuisine. They are typically made with just two ingredients: masa harina (flour), and water. It’s that simple! Tortillas can be used in a variety of dishes; such as, tacos, burritos, and enchiladas. They can also be served as a side dish with beans, rice, and other Mexican-inspired dishes. Overall, homemade corn tortillas are unique and delicious. Better than freshly baked bread!
Ingredients
2 cups of instant corn masa harina
1 1/4 – 1 1/2 cups room temperature/warm water
Directions
- Add the instant corn masa harina (flour) into a large bowl. Gradually pour in the water as you knead in between additions. Stop when the flour is fully hydrated, feel firm but not dry, and comes together. Then, stop adding water and continue kneading for 5 more minutes or until the dough feels smooth, firm, and will not stick to your clean hands. (Note: if the formed tortillas break or stick to your hands, the dough is too wet. In that case, add more masa harina until you reach the right consistency. If too dry and cracks, add more water gradually, in small portions.)
- Grab a 2.5 oz portion of dough for a medium size tortilla. Roll into a ball, then rock back and forth as you lightly apply pressure to flatten into a dish. Place in the center of the plastic liners and using a tortilla press mold. Feel free to press as many times as needed to evenly flatten it. Peel both plastics and in a backhanded sweeping motion lay the tortilla flat on a hot comal. (Note: the comal must be hot when you lay the tortilla. If it burns the tortilla before it actually cooks, then it’s too hot. In that case; lower the heat. )
- When the edges of the tortilla become deeper in color, about 20-25 seconds ,flip. Allow the other side to cook for 25-30 seconds allowing the bottom to develop light golden brown spotting. (Note: Be careful not to cook it for too long as this can dry out the tortilla.) Finally, flip and let it puff as it develops golden brown spotting as well. (Note: If the tortilla does not puff, thats alright. Practice makes perfect. Just make sure it’s fully cooked en enjoy.) Remove the tortilla from the heat once ready, and wrap in a napkin cloth inside a tortilla holder. Keep it covered and following the same steps proceed to making the rest of them. Enjoy as tacos or any other recipe that calls for corn tortillas.
