Indulge in the most irresistible and freshest corn tortillas you will ever taste! Once you’ve tried these homemade tortillas, you’ll find it nearly impossible to go back to the bland, less soft store-bought alternatives. Their soft texture makes them a dream for creating delicious dishes like Carnitas Enchiladas and Chicken Taquitos, perfectly rolling up everything you love.
What is Masa Harina?
Masa harina is a special corn flour made from dried, ground corn. Other than corn tortillas, masa harina can be used to make tamales, pupusas, and empanadas.
Masa harina is not the same or even similar to corn flour. Although both products are made of corn, the process involved in making them is very different. This results in a different product and texture that has different culinary uses. For those curious about the distinctions between these two flours, you can explore a more detailed explanation in the article Masa Flour Vs Corn Flour: How They Differ In Texture, Flavor, And Uses – Flavor Insider
Preparation, Servings, and Storage of Corn Tortillas
Making corn tortillas is a delightful experience that’s both simple and rewarding. And can you believe, these fresh, soft tortillas are only 2 ingredients and absolutely zero preservatives! It’s even fun to get your hands right in and mix the masa until it’s like playdoh. There is no need for special expensive equipment, and you don’t even need a tortilla press. These soft corn tortillas can be made with a glass pie plate and a griddle. This recipe yields 18 tortillas that can be enjoyed fresh or saved for later. Homemade tortillas are incredibly inexpensive to make compared to prepackaged tortillas.
These corn tortillas can be stored in an airtight container or bag in the refrigerator for up to one week or for three months in the freezer. To rewarm, simply cover with a damp paper towel, microwave for 30 seconds, and use right away!
Corn Tortillas
Equipment
- Large pie plate
- mixing bowl
- plastic wrap
- Griddle
Ingredients
- 3 cups Masa harina (maseca)
- 2¼-2½ cups Water (warm)
Instructions
- Begin by heating the griddle to medium high heat.
- In a large mixing bowl, combine the masa and water.
- Mix with your hands and work the dough to combine thoroughly for about 5 minutes. The dough should be soft, pliable, and not dry. It should easily roll into balls for the next step.
- Divide dough into 18 pieces and roll each into a ball.
- Cover the bottom of the pie plate with plastic wrap and place a piece of plastic wrap on the counter.
- Put one masa ball on the plastic wrap and smash with the pie plate, pushing down in the middle to spread the masa out to make an approximate 6-inch circular tortilla.
- Gently remove the dough circle from the plastic wrap and place on the griddle.
- Cook for about 2 minutes and flip the tortilla. Cook on the other side, or until the tortilla begins to have a few brown spots.
- Continue with the remaining tortillas. Keep warm in a tortilla warmer.
- Use immediately. Refrigerate cooled tortillas for up to one week or freeze in an airtight freezer bag for up to 3 months.
Nutrition
