Corn Tortillas - How To Make

Corn Tortillas  

Corn tortillas were one of the first recipes I learned to make. It’s one of those basic recipes that all Mexican children grow up learning. In fact, teaching my Munchkin made for some of the most memorable kitchen time we’ve had together.

Fresh corn tortillas are easy to make, but I must warn you: fresh masa has a very different consistency from packaged instant corn masa flour. It is denser and the texture is smooth and starchy. If possible, use fresh ground masa for the best corn flavor.

Makes thirty-two 6-inch (15-cm) tortillas 

For fresh masa tortillas:

2 pounds (910 g) fresh unsalted ground corn masa

¾ teaspoon salt

¼ teaspoon fresh lime juice

For dried masa tortillas:

4 cups (520 g) instant corn masa flour, such as Maseca

¾ teaspoon salt

¼ teaspoon fresh lime juice

 Directions:

If you’re using fresh masa for your tortillas, combine all the ingredients in a bowl and knead until incorporated.

If you’re making dried masa tortillas, first whisk the salt into the corn flour, then add 3 cups (720 ml) warm water and lime juice and mix until incorporated. If the masa is too sticky or wet, add a bit more masa flour and continue kneading until it is easy to manage.  Allow the masa to rest in the refrigerator for 20 to 30 minutes before proceeding.

For either masa dough: Divide the masa into four equal portions and place them in a bowl; cover with a damp towel to keep your masa from developing a dry crust.

Preheat a griddle or comal over medium-high heat.

Cut through both sides of a large plastic bag, preferably a produce bag from the grocery store (see Notes), from the opening of the bag to the bottom edge (do not cut past the seam) to create a long strip of plastic with the seam down the middle. Lay the plastic flat on your tortilla press with the seam at the joint of the tortilla press. There will be extra plastic bag by the handle, but don’t worry; you will be using it to retrieve the tortilla later.

Divide the first portion of masa into eight equal-size balls. Place a ball onto the middle of the lined tortilla press. Cover the tortilla ball with the plastic, leaving the seam near the joint of the tortilla press, and press down to close the tortilla press. Be careful not to press too hard, as you don’t want to make your tortilla too thin (see Notes). Don’t be afraid to take a peek.

Open the tortilla press. Remove the plastic from the tortilla press, lay the tortilla facedown on one hand, and carefully peel back the top layer of plastic. Place your other hand on the tortilla and flip the tortilla onto that hand. Carefully peel back the plastic again, removing it completely and leaving the tortilla on your hand.

In one sweeping motion, almost as if you were going to brush the back of your hand over the griddle, carefully lay the tortilla on the griddle, taking care not to burn yourself. This sweeping motion will ensure there are no marks on the tortilla from flipping it once again.

Cook the tortilla for 1 minute on each side, or until it puffs up, flipping the tortilla with your hands or a spatula if you aren’t familiar with the heat of a griddle. Remove the tortilla from the griddle and wrap it in a kitchen towel or place it in a tortilla warmer to keep warm. Repeat pressing and cooking the tortillas in this fashion, adding them to the towel as they are made. Store leftovers for up to 2 weeks in a plastic bag in the refrigerator and reheat before serving. Tortillas can be frozen up to 6 months. Use for Soft Tacos, Rolled Tacos, Hard Shell Tacos, or Tostadas.

Notes

How thick or thin you make your tortillas is up to you, but the most authentic would be between 1/16 inch to 1/8 inch (2 to 3 mm). When you’re using your tortillas to make fried tacos, thinner is better.  

Using thin plastic is best for tortillas, as it makes it easier to separate the dough from the bag, so avoid heavy-duty plastic storage bags.

If you do not have a tortilla press place your plastic on your work bench/or counter and press down using a PLATE or Sheet Pan, anything with a wide flat surface works!

You can use this same recipe for SOPES by making them thicker and cooking them for the same minute. Then pinching edges and frying for 1-3 minutes and then draining free of oil. <3

To make tostadas, fry cooked tortillas OR bake at 300F for 5-10 minutes or until crisp.