There is just something special about a fresh, warm, homemade tortilla.
These corn tortillas aren’t exactly like what you buy from the store, or consume at your local Mexican restaurant. That process is a little too complicated for the home cook. However, using instant corn flour, or hasa marina, you can create homemade corn tortillas that are somewhere between warm flour tortillas and corn tortillas. Serve with butter and salsa for a magical experience.
How to Make Homemade Corn Tortillas
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The Tools and Ingredients You Will Need
There are just a handful of ingredients needed to make these amazing tortillas. Here’s what you’ll need to have on hand:
The Tools
Tortilla press – Easily ordered online. You can also place the dough (with plastic liners) between two heavy, flat objects, such as thick books. But, a tortilla press works perfectly.
Plastic liners – Get a large plastic zipper baggie and cut the sides off and the top zipper. Then cut it into two pieces. Works like a charm!
Comal – Order this online, or use a large cast-iron skillet or any sturdy skillet.
The Ingredients
Masa harina – Found in the baking section of many well-stocked supermarkets, Hispanic markets, or online.
Salt – Table salt is just fine.
Water – Warm tap water is ideal.
Pork lard – Optional, but adds great flavor. Pork lard can be found at Hispanic markets.
EXPERT TIP: Add the warm water and melted lard (if using) in small amounts, working the dough to incorporate the liquids. The dough should come together to form a ball, but not be sticky or too wet. Cover with a kitchen towel as you make the tortillas.
Tips for Making Perfect Homemade Corn Tortillas
Use the Right Masa Harina
Quality Matters – Choose a high-quality masa harina specifically labeled for making tortillas. Brands like Maseca or Bob’s Red Mill are popular choices. The quality of the masa harina will greatly affect the flavor and texture of your tortillas.
Proper Hydration
Water Temperature – Use warm water when mixing the masa harina. This helps to hydrate the flour more effectively and creates a smoother dough. Start with a ratio of about 1 cup of masa harina to ½ to ⅔ cup of warm water, adjusting as needed until the dough is soft and pliable but not sticky.
Kneading – Knead the dough for a few minutes until it is smooth and elastic. If the dough cracks when you form it into a ball, add a little more water.
Pressing the Tortillas
Tortilla Press – Use a tortilla press for even thickness. If you don’t have one, you can use a heavy skillet or a rolling pin between two sheets of plastic wrap or parchment paper to prevent sticking.
Thickness – Aim for tortillas that are about ⅛ inch thick. Thinner tortillas will cook faster and have a more authentic texture.
Cooking Technique
Hot Griddle – Preheat a comal, cast-iron skillet, or griddle over medium-high heat. The surface should be hot enough that a drop of water sizzles upon contact.
Cooking Time – Cook each tortilla over high heat for about 30-45 seconds on each side, or until you see brown spots and the tortilla puffs slightly. Avoid overcooking, as this can make them dry. Keep the cooked tortillas warm in a clean kitchen towel or a tortilla warmer while you finish cooking the rest.
How To Serve and How To Store
The tortillas are best served warm soon after coming off the comal or griddle. Be sure to keep the tortillas wrapped in cloth and enclosed, preferably in a tortilla warmer.
As the warm tortillas rest in a stack, on top of each other, encased in a cloth, they will steam each other and become even more soft and pliable. This is very important!
The tortillas are wonderful served on their own with a little softened butter and homemade salsa, guacamole, or pico de gallo. You can also use them to make Tex-Mex tortillas and enchiladas.
They can be stored in a zipper baggie for several days. Reheat in dampened paper towels in the microwave until warm and soft (this won’t take long, usually about 30 seconds).
EXPERT TIP: You’ll want the heat to be on high and let the comal or skillet get piping hot before adding the uncooked tortilla. You should hear a slight sizzle. Flip the tortillas two or three times until little brown spots appear. The tortilla should also slightly puff as it cooks.
Classic Tex-Mex and Mexican Recipes to Try
Tex-Mex and Mexican cuisine is one of the most popular types of food in the entire world. When everything is made from scratch, it takes the dish to the next level. Here are some wonderful recipes that include homemade tortillas!
- Homemade Flour Tortillas
- Tex-Mex Beef Tacos
- Mahi Mahi Tacos
- Slow Cooker Carnitas Street Tacos
- Best-Ever Steak Fajitas
- Korean Beef Tacos with Easy Kimchi
- Roasted Turkey Enchiladas with Rojo Sauce
- Cheese Enchiladas with Ancho Sauce
- Queso Chorizo Fundido with Flour Tortillas
- Chicken Flautas
- Best-Ever Shrimp Fajitas
- Veggie Fajitas
These are all amazing, without a doubt. And they are even better when served with homemade tortillas!
Making homemade tortillas is fun and the taste is just incredible.
Again, these aren’t exactly like store-bought corn tortillas, or the ones you get at your Mexican restaurant, but they are just as satisfying.
Warm, comforting, and the perfect addition to your next Tex-Mex or Mexican feast.
Ready to make the best tortillas this side of the Alamo? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and tag #HowToFeedaLoon!
Homemade Corn Tortillas
Video
Equipment
- Large shallow bowl for mixing together the dough
- Tortilla press
- large plastic baggie cut into 2 separate pieces
- Comal or sturdy skillet, such as cast-iron
Ingredients
- 2 cups masa harina instant corn flour
- 1 teaspoon salt
- 1½ cups warm water
- 1 tablespoon pork lard melted, optional
Instructions
- In a large, shallow bowl, combine together the masa with the salt.2 cups masa harina, 1 teaspoon salt
- Add a little water to the flour and begin working it in with your hands. Mix in the melted pork lard (if using), and continue adding the water until the dough can be formed into a ball (use a little less water if adding the melted lard). The dough should not be too wet or sticky. If it is, add more masa. It should also not crack, this means it's too dry. If too dry, add a pinch more of water and work it in. Cover the dough with a kitchen towel.1½ cups warm water, 1 tablespoon pork lard
- Pinch a piece of dough and form it into a dough ball about the size of a golf ball, or slighty smaller. Keep the kitchen towel on the dough.
- Place a piece of plastic (from a large baggie) on the bottom of the tortilla press. Add the dough ball in the middle of the plastic, and gently press down on it with the palm of your hand. Place the 2nd piece of plastic over the top of the dough ball and then close the lid of the press. Use the handle to gently (but firmly) press the top of the tortilla press onto the dough ball. Lift the handle and gently pull the plastic from the top of the tortilla. If the dough is sticking to the plastic, you may need to re-work the dough and add a little more masa (peel any stuck-on dough, return it to the ball, and rework it with more masa). Gently remove the bottom plastic and set the tortilla aside. This process may take a little practice (you'll learn how to maneuver your hands to gently remove the plastic without tearing the tortilla).
- Heat the camal (or skillet) over high heat. Allow the comal/skillet to heat for a few minutes.
- Gently place the tortilla onto the hot surface. You should hear a slight sizzle. Wait about 45 seconds and then use a spatula to flip the tortilla over. Wait another 45 seconds. Flip again, you should begin to see little brown spots and the tortilla should puff slightly in places. You may need to flip again.
- Remove the tortilla to a tortilla warmer that is lined with a cloth napkin. Cover the napkin over the tortilla and repeat this process until all the dough has been used. As the hot tortillas rest in the warmer, they will continue to be steamed and get very soft and pliable.
- Serve at once!
Wes says
These corn tortillas are perfection! Sometimes a corn tortilla can be a little flimsy and fall apart, but not these.