Easy Corn Tortillas
- PREP 25min
- COOK 15min
- TOTAL 40min
Fresh, homemade corn tortillas are such a treat. Watch our video to see us go through the whole process. If you have never seen a tortilla press, the article has some photos to guide you.
You Will Need
1 cup (115g) masa harina
1/4 to 1/2 teaspoon fine sea salt, optional
1 cup (237ml) warm water
Directions
Whisk the masa harina and salt together until well blended.
Switch to your hands or a spoon. While mixing, slowly pour in the warm water. When the dough is moist and starting to hold together, stop adding water. You will most likely have a little water left over. If the dough seems dry, add a little water, a few teaspoons at a time. If it seems too wet or sticky, add a little more masa harina.
Knead the dough for a few minutes or until no dry or powdery spots are left. Kneading the dough helps the masa flour to rehydrate. You are looking for a dough that resembles playdough. It should be moist but not tacky. You should not feel any dough stick to it when you press your finger into it.
Divide the dough into 8 equal pieces and roll into balls. Cover the balls with a damp towel while you press and then cook each tortilla. It is important that the dough does not dry out; working quickly and keeping the balls covered helps with this. If the balls are drying out, spritz them with a little water.
Heat a wide, heavy-bottomed skillet over medium-high heat. As you cook the tortillas, you might need to reduce the heat slightly. If you notice that the tortillas are browning too quickly, turn the heat down to medium.
While the skillet heats up, cut two pieces of parchment paper into the shape of the tortilla press’s surface. You can also cut a plastic freezer bag into two sheets.
Open a tortilla press and lay one piece of parchment paper or plastic down onto it. Add a ball of dough and gently press it down with your fingers. Cover the dough with the second piece of parchment paper or plastic. Close the tortilla press and press down until the dough has spread into a thin disk, about a sixteenth-inch thick. Watch us do this in our video.
Carefully remove the tortilla from the parchment or plastic and place it on the hot skillet. Cook the first side for 10 seconds, flip, and cook the second side for about 1 minute. Flip again and cook until the tortilla starts to puff and is cooked in the middle, 30 to 60 seconds more. If the tortilla is cracking or looks too dry, spray it with a little bit of water.
While the tortilla finishes cooking, press the next tortilla.
Transfer cooked tortillas to a tortilla warmer or bowl lined with a clean dishtowel. Keep the tortillas in the warmer or wrapped with a towel until ready to serve.
Fresh tortillas are best when enjoyed fresh. However, you can store them in an airtight container for a few days. Reheat on the stovetop (if they are a bit dry, spritz or brush them with a little water).
Adam and Joanne's Tips
- Masa harina: This is dehydrated masa dough made with nixtamalized corn. Do not use cornmeal. Read our article above explaining masa harina and providing suggestions for where to buy it. Common brands found in the United States are Maseca, Bob’s Red Mill, and, if you are willing to purchase online, Masienda.
- No tortilla press: You can use a baking dish to press the tortilla dough instead of a tortilla press. Place a ball of dough between two sheets of parchment paper and then slowly and evenly press a baking dish down on top until the dough is about a sixteenth-inch thick.
- Spray bottle: A spray bottle filled with water is helpful to have close by. If you notice the dough beginning to dry out, spray it with a bit of water. You can also do this when cooking the tortillas. If they are cracking or look too dry, spray them with water (we do this in our video).
- The nutrition facts provided below are estimates.