Corn tortillas

Brooklynn

There are only three ingredients in traditional corn tortilla recipes. But they also get messed up frequently. Typically, it is a dough problem; too dry, too wet, or rushed. If that is fixed, all is easy.

Here's what works.

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Servings 12 Tortillas

Equipment

Tortilla press (or a heavy skillet)
Plastic sheets or parchment paper
Cast iron skillet or comal

Ingredients

Masa harina Maseca works great 2 cups
Warm water 1½ cups
Fine salt optional ½ tsp

Instructions

THE DOUGH

i. In a medium bowl, mix the masa harina and salt. Slowly pour in the warm water, using your hands to bring everything together.
ii. The dough should feel soft, smooth, and easy to work with, similar to Play-Doh. It shouldn’t stick to your fingers, and it shouldn’t fall apart when you press it.
iii. If it’s not quite there yet, pause and adjust. A small splash of water or a sprinkle of masa harina is usually all it needs.

REST IT

i. Cover the dough with a damp towel and allow the dough to rest for 10-15 minutes.
ii. This will allow the flour to absorb the water completely and thus make the dough easier and softer to shape.

PORTION

i. Roll the dough into small balls, about the size of a golf ball (roughly 2 tablespoons each).
ii. Cover the dough while working to ensure that it does not dry out.

PRESS

i. Put one ball of dough between two layers of plastic or parchment.
ii. Stomp it into a thin disk, approximately 1/8 inch. This can be done using a tortilla press, but a heavy skillet will also do the job; just put it under constant pressure.
iii. They do not have to be flawlessly perfect.

COOK

i. Heat a dry skillet or comal over medium-high heat.
ii. Place the tortilla onto the hot surface and let it cook without moving it.
iii. In 30-45 seconds, the edges will begin to become a bit dry.
iv. Flip and cook another 30 seconds
v. Flip one more time
vi. Now, give it a moment. The tortilla must soften, that is an indication that it is cooking through well.

KEEP WARM

i. Transfer each cooked tortilla to a clean kitchen towel or tortilla warmer.
ii. When piled up in this manner, a portion of steam is caught and makes it soft and pliable until you are about to serve.

Notes

Why You’ll Love This Homemade Corn Tortillas Recipe:

Made with just 3 simple ingredients
A reliable method that works for beginners
Softer and fresher than store-bought tortillas
Helps you slow down and enjoy the process of cooking

When things go wrong

Edges cracking	The dough is too dry. Add a little warm water and knead it in.
Sticking to everything	Too wet. Work in a bit more masa harina.
No puff	The heat's too low, or the tortilla's too thick. Both are easy fixes.