homemade corn tortillas

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.

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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

Learn how to make corn tortillas from scratch that taste soft, tender, and authentically delicious. After this, you&#039;ll never want to buy them from the store again.

How to Make Corn Tortillas

(240 grams) masa harina (0.25)

salt (0.01)

Add the masa harina and salt to a mixing bowl and combine. Then, add in 330g (approx. 1 ½ cups) of warm water to start with and mix together using your hands.

Begin kneading the dough to form a ball that&#039;s sticky enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes (like you would when kneading bread dough).

If the dough appears too crumbly, add a tbsp of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in a little more masa harina.

Dough

Next, start breaking off pieces of the dough to form small balls (about 40g each). Roll each piece of dough in between your palms until smooth. You should get about 14-16 tortillas out of this recipe.

Rolling

If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press (one for each side of the tortilla).

Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down gently to form tortillas about 5 inches in diameter.

Tortilla press

If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish or flat plate, then begin flattening it out with a rolling pin until quite thin (again, about 5 inches in diameter).

If you don't have a rolling pin, continue pressing down with a hard, flat surface until your tortilla is the same size as the above methods.

Other techniques

Preheat a seasoned cast-iron skillet for 9-10 minutes starting on low and working your way up to just over medium or medium-high. If you are using a regular frying pan, preheat it with no oil as you normally would.

Then, carefully add a tortilla in and cook on the first side for 40-50 seconds. Flip and cook for another 30-60 seconds, or until brown spots are forming (for us, 40 seconds on the first side and 50 on the second seem to be just right in our cast-iron, but it will depend on the pan you use).

Remove your tortilla from the heat and wrap it in a tea towel to keep warm while you cook the rest.

When they are all fried, serve your corn tortillas warm with your favorite meals. Enjoy!

To cook

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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The most viewed homemade corn tortillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed homemade corn tortillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine