Homemade Corn Tortillas

Course: Appetizer or Side Dish

Cuisine: Tex-Mex, Mexican

Prep Time: 10

Cook Time: 15

Resting time: 5

Total Time: 30

Servings:

Calories: 208kcal

Author: Kris Longwell

Homemade Corn Tortillas are truly heavenly. They are not exactly like the corn tortillas you get from the store or at a Mexican restaurant. The process involved in making those is more than most home cooks would want to take on. But, trust us, these are somewhere between a flour tortilla and a corn tortilla. Warm, pliable, deeply flavorful, and perfect for your next Tex-Mex or Mexican feast.

Print Recipe

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!

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Masa harina can be found in the baking aisle near the flour section in many well-stocked supermarkets. Definitely at Hispanic markets. Or ordered online.

Although the tortillas are best served soon after cooking on the comal/skillet, they can be stored in an air-tight container and then reheated up to 1 day in advance. Reheat in damp paper towels (or a kitchen towel) in the microwave on HIGH increments of 30 seconds until heated and pliable.

Nutrition