corn tortilla recipe

These homemade corn tortillas are clean, easy, and just 4 ingredients. Never wonder again if your corn tortillas are clean!

Homemade Corn Tortillas

masa harina*

hot water (plu more as needed)

tbsp lime juice (approx. 1/2 lime)

tsp sea salt

In a large bowl, combine the masa harina and sea salt together.

Pour the hot water and freshly squeezed lime juice into the masa mixture and stir with a spoon, forming a big ball. The dough should be firm and springy when touched, not dry or super sticky. If you need some more water, add it in small amounts until dough reaches the right consistency.

Cover the bowl with a clean kitchen towel or napkin and let the dough rest for about an hour.

Grab about a golf-ball sized chunk of the rested masa and form it into a ball by rolling it in the palm of your hands.

Dust a folded sheet of parchment paper or wax paper with a little bit of the dry masa and then place the masa ball in the center.

Gently flatten the ball either using a rolling pin or a tortilla press, after folding the parchment paper over.

Gently remove the flattened masa from the parchment paper and transfer to a hot griddle or fry pan and cook for about 30 seconds to 1 minute. You’re looking for golden brown spots, but not wanting to overcook them so they crack when you fold them.

Flip the tortilla over and cook on the other side for another 30 seconds to 1 minute.

Repeat with the remaining dough until you run out. Store the prepared tortillas together in a clean kitchen towel to keep warm.

If you’d like to save the dough for later, you can store in the fridge in an airtight container for up to 4-5 days, then just grab, roll out and cook up some delicious homemade corn tortillas.

https://content.jwplatform.com/videos/jhFLLaNt.mp4

These homemade corn tortillas are clean, gluten-free, easy, and require just 4 ingredients!

Everything you need to know about how to make corn tortillas at home! What you need, step-by-step process from start to finish and how to keep them warm. They&#x27;re easy to make and perfect for taco night!

Easy Homemade Corn Tortillas

masa harina

salt

hot water, (plus more if necessary)

olive oil*

Add 2 cups masa harina and 2/3 teaspoon salt in a large bowl. Mix together with a spoon.

Pour 1 1/2 cups hot water and 1 teaspoon olive oil into the bowl and mix together until all the water is absorbed. Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.

Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.

Divide the dough into 12 equal pieces. Roll each piece into a ball with the palms of your hands and place them in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to keep the balls moist while you&#x27;re working.

Preheat a griddle or large nonstick skillet over medium-high heat.

Open the gallon-sized Ziploc bag and cut the seams on each side so that it makes one large rectangular piece of plastic. Open the tortilla press and lay the plastic inside of it so that it covers the upper and bottom parts of the tortilla press.

Place one dough ball in the middle of the tortilla press, close the top and gently press to flatten it out. Open the tortilla press and peel back the Ziploc bag to transfer the tortilla to your hand.

Place the flattened tortilla onto the hot skillet and cook for 20 seconds. Flip it over and cook for 20 more seconds to seal in the heat. Flip it over again and cook for about 40 seconds or so, until the tortilla starts to bubble or puff up and beautiful brown marks form. Flip over one last time and cook until beautiful brown marks form.

Remove the tortilla and place it in a tortilla warmer or in a clean kitchen towel that&#x27;s placed inside a large Ziploc bag to keep it warm.

Continue cooking the remaining tortillas.

Serve immediately or store in a large Ziploc bag in the fridge for up to 10 days.

https://content.jwplatform.com/videos/Ghzrpgaj.mp4

Everything you need to know about making corn tortillas at home! What you need, step-by-step process from start to finish and how to keep them warm. They’re easy to make and perfect for taco night!

Homemade Corn Tortilla Recipe

Homemade Flour tortillas are more common in the northern states of México, where they are still made using a traditional recipe. This step by step tutorial and video will guide all the way in the process to enjoy soft and delicious flour tortillas made by you. You will love them!

How To Make Flour Tortillas Recipe

All Purpose Flour (plus extra to form tortillas.)

baking powder

Cup shortening

water * See Note

HOW TO MAKE FLOUR TORTILLAS RECIPE

In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal.

Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above.

Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.

Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. We call these “testales”.

Cover the “Testales” in a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes.

After the resting period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin  to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your tortillas will be dry.

To form the tortillas place the “testal” (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the “testal” and press forward without making it to the edge and then press backward towards yourself stopping before the edge. Turn the tortilla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. If you are new to rolling tortillas, be patient, it takes a little practice.

Now, place the tortilla on your already hot Griddle or comal. This step is a really quick one: be careful with your timing. a) During the first 20 to 30 seconds, the tortilla starts forming air bubbles and light brown spots will show at the bottom side of the tortilla, b) turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. c) turn again; at this time the tortilla will puff up like in the picture above. This last step will take about 10 seconds. Remove the tortilla and wrap with a kitchen towel. Keep making the rest of the tortillas.

There is no doubt that handmade tortillas are far superior to store-bought versions, plus they are fun to make. You will need a tortilla press to make tortillas. You can easily pick one up at your local Latin American supermarket or online. Recipes extracted from Comida Mexicana by Rosa Cienfuegos, published by Smith Street Books, RRP$45. Photography by Alicia Taylor. Food Styling by Deborah Kaloper.

Homemade corn tortillas recipe

masa flour

water

table salt

vegetable oil

Vegetable oil spray

We love a good casserole﻿ and this chicken enchilada casserole recipe certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. 

Chicken Enchilada Casserole

olive oil

onion,

bell pepper, chopped

garlic,

black beans,

can corn, drained

c. cooked, shredded chicken

green chilis

enchilada sauce

corn tortillas

c. shredded cheddar

c. shredded Monterey jack

Sour cream,

cilantro,

avocado,

We used shredded chicken from the crockpot and a green enchilada sauce. 👌 Delicious and is true to the 10 servings.

Made this last night.  Big hit! I left out the beans and corn as my husband is on a low carb diet.  I used two orange peppers, a large onion and four chopped tomatoes.  I also used low carb flour tortillas and light sharp cheddar cheese.   It was a terrific use of leftover chicken.  Since it was for just the two of us, I only made two layers but stuck to the quantities for the filling.  We added avocado and greek yogurt upon serving.  Will be making this again! Delicious!

gonna master this one... 

I think I messed up (presentation anyway), but it tastes delish...!

Made this for the family and didn’t have enough soft tortillas so used hard shell corn tortillas for bottom layer and I pre-fried the soft tortillas a bit. The tortillas were nice and firm and not soggy. Def worth the extra step. Couldn’t even tell I used hard shell on the bottom. Everyone liked it except I would have added more seasoning...maybe taco. But definitely a keeper!

Very delicious! Definitely saving this recipe

My family did not like this recipe. The corn made it too sweet and the beans didn't belong.

Turned out really good and easy to make! Fed my entire family of 5 with leftovers :)

This recipe is so delicious and versatile! I like big, bold flavor, so I doubled the chilies and the garlic. This made perfect use of my leftover rotisserie chicken! My only note to others trying this is to remember to salt your chicken mixture to taste before you build your casserole :)

That was great.  even i can make that.  

navybum

I used leftover thanksgiving smoked Turkey instead of chicken.

I made this as part of this week’s meal prep. I cut the recipe in half, though, because I’m feeding just myself and knew 10 servings would be way too many. 

This is a very good casserole!  I’m going to play with it and see what changes I can come up with but I think it’s a great base recipe. 

I’ll probably make this again next week but meatless. I think with added liquid, perhaps stewed tomatoes or Rotel and vegetable broth, it would make an excellent soup.

Fresh, homemade corn tortillas are surprisingly easy to make, and they taste so much better than store-bought versions. No tortilla press required!

Homemade Corn Tortillas (without a Press)

masa harina ((9 1/2 ounces))

water ((see notes))

In a large bowl, whisk together the masa and salt. Add the warm water and stir with a spatula until evenly combined, switching to your hands once the dough gets too thick to stir. Knead for 4 minutes until the dough becomes less gritty and more smooth. Let the tortilla dough rest for 10 minutes.

Divide the dough into 1 1/4 to 1 1/2-ounce balls (see notes). If you don’t have a kitchen scale, aim for 1 1/2-inch diameter.

Place a dough ball between two pieces of wax paper (parchment or plastic wrap also work, but I find the dough sticks less to wax paper). Roll the dough until it’s wide enough to be cut with a 5-inch biscuit cutter. The thinner you roll the tortillas, the faster they’ll cook and the greater the yield (this may take some experimenting; you can always re-roll the dough).

Peel the wax paper off the dough, one side at a time, then place the tortilla back down on one piece of wax paper and press down with a 5-inch biscuit cutter. Peel the excess dough away from the cutter before lifting it, then remove the raw tortilla and set aside on a cutting board or baking sheet (something you can use to move it). At this point, you can either repeat this process with the remaining dough, or roll a couple at a time while the tortillas cook.

Heat a large skillet over medium heat (use anything but nonstick; I used stainless steel). Set down a large piece of foil or a tortilla warmer to store the finished tortillas (something to help them steam and keep warm).

Drop a tortilla straight down onto the skillet (if it slides too much, the finished tortilla might have a peely appearance). Cook for 30-60 seconds, flip with a spatula, then cook for an additional 30-60 seconds. Times may vary depending on your cookware and the thickness of the tortillas). You can cook 1 or more at a time, depending on the size of your skillet.

Once the tortilla is cooked, transfer to the tortilla warmer or set down on the foil and close to create a pouch. The steam will keep them from drying out. Add each cooked tortilla to the same stack, closing again as you go.

Serve immediately (this is when they’re besor cool completely before storing in the refrigerator in an airtight container or resealable plastic bag for up to 3 days.

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Top 6 corn tortilla recipe recipes from across the web

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Homemade Corn Tortillas

Easy Homemade Corn Tortillas

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