Home » Corn Tortillas

Corn Tortillas

Corn Tortillas

I am ashamed to say that I had never made corn tortillas until a few months ago. To be honest, corn tortillas are usually fine but I would rather eat flour tortillas; corn tortillas can sometimes be dry and bland. I have typically seen them as just a vehicle for taco filling or as something to be cut and fried into chips. Homemade corn tortillas don’t even feel like the same food. I ate more than a few of them warm from the griddle with just a sprinkle of salt or a splash of salsa.

I found this masa flour at my local supermarket near the other flours.  If it’s not there, you might want to try looking in the ethnic foods aisle.

Corn Tortillas

 

Add a little water and salt, and you get this easy dough.

Corn Tortillas

You can either use a tortilla press or a rolling pin.  I have tried both.  They are equally as easy for me.  With the rolling pin, I used a cut in half plastic storage bag.

Corn Tortillas

With the tortilla press, I used wax paper.

Corn Tortillas

When the tortillas are rolled/pressed out, just put them on a hot griddle for a couple of minutes on each side.

Corn Tortillas

For the tortillas I wanted to eat fresh right away, I left them on a minute longer on each side so they got a little bit burnt. Yum!

Corn Tortillas

The tortillas are very simple to make, but take a bit of time to roll or press out and cook on the griddle. Have you ever made corn tortillas at home? Was it worth the effort for you?

Corn Tortillas
Yields 14
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 2 cups corn masa flour (I used Maseca)
  2. 1/2 tsp kosher salt
  3. 1 1/4 cups water
Instructions
  1. Preheat a griddle or large heavy-bottomed pan over medium heat.
  2. Pour masa flour into bowl and mix together thoroughly with salt and water. Mixture should feel slightly damp after mixing. Add more water by the teaspoon until mixture is the right consistency (I ended up adding an extra tablespoon of water to the mix right away and another tablespoon after I had rolled half of the mixture into balls).
  3. Roll dough into 14 balls (to make a 6-inch tortilla, roll a ball that will be just a bit smaller than a 1/4 cup measuring cup).
  4. Either cut wax paper to the appropriate size or cut open a gallon-sized plastic food storage bag so you can sandwich the dough inside. If using a tortilla press, place the ball in the center of the press and flatten. If using a rolling pin, flatten slightly with your palm and use the pin to roll out the tortilla.
  5. Place tortillas onto hot griddle and flip with spatula after 2-3 minutes. Heat for another 2-3 minutes and repeat with the rest of the tortillas.
Notes
  1. You will know the tortillas are too wet and need to add a bit more masa if they stick to the plastic when you press them; you’ll know they are too dry and need to add a bit of water if they crumble when you press them.
Adapted from Maseca
Adapted from Maseca
My California Kitchen http://mycaliforniakitchen.com/

Related posts:

3 comments

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge