Introducing the delightful world of Homemade Corn Tortillas! These instructions will guide you through creating authentic Mexican Corn Tortillas in your kitchen. With just a few simple ingredients and some basic tools, you can bring the taste of Mexico to your dining table in no time. Whether you're a fan of Mexican cuisine or simply looking to expand your culinary horizons, these homemade corn tortillas are a must-try.
From tacos and enchiladas to quesadillas and more, these versatile tortillas will elevate your Mexican-inspired dishes to new heights. So, let's dive into the recipe and discover the joy of making corn tortillas from scratch. Prepare for a delicious journey filled with Mexico's irresistible aroma and flavors!
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What is Corn Tortillas?
Masa harina is a type of corn flour made from hominy, which is dried corn kernels that have been treated with an alkali, such as lime or wood ash, to remove the hull and germ. This process, called nixtamalization, not only removes impurities but also increases the nutritional value of the corn. The treated corn is then ground into a fine powder, resulting in masa harina. It is a staple ingredient in Mexican and Central American cuisines and is used to make various corn-based dishes, including tortillas, tamales, and pupusas.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Maseca Masa Harina: Maseca Masa Harina is a specific brand of corn flour made from hominy. Hominy is dried corn kernels that have been treated with an alkali, such as lime or wood ash, to remove the hull and germ. Maseca Masa Harina is finely ground, providing the base for corn tortillas.
- Baking Powder: Baking powder is a leavening agent that helps the tortillas puff up and create a lighter texture. It reacts with the other ingredients, releasing carbon dioxide bubbles, which cause the tortillas to rise slightly.
- Water: Water is essential for mixing with the masa harina to form a dough. It hydrates the flour and helps bind the ingredients together.
- Salt: Salt is added for flavor, enhancing the taste of the tortillas.
Tools you'll need
How to Make Corn Tortillas
Note: The full instructions are provided in the recipe card below.
Pour ¼ cup of oil into a small bowl and set aside. You'll use this to prevent the dough from sticking to your hands; the oil will also help hydrate it as you assemble it. In a large mixing bowl, combine the masa harina, salt, and enough water to incorporate the Masa (up to 4-½ to 5 cups). Knead together inside the bowl by pressing the heels of your hands into the dough, pushing forward slightly. Continue to knead until you have a moist dough that releases from the bowl and does not stick to your hands; if the mixture is too dry, add more warm water, one tablespoon at a time.
If the mixture is too sticky, add more Masa Harina, one tablespoon at a time. The dough will be very tacky and stick to your hands; as you keep kneading, the dough will become softer and won't stick, and that's when you know your dough is ready. Cover it with a damp towel and let it rest for 10 to 15 minutes. Divide into equal balls of approximately 50g. Roll each piece into a ball, then place the balls on a baking sheet and cover with a damp clean kitchen towel to keep the dough moist and soft; set aside.
Place a piece of parchment paper or thick plastic wrap (from a 1-quart zip-lock bag) onto a tortilla press. Place one of the balls in the center of the press. Top with another piece of parchment paper, close the press, and push the lever down to form a 6-inch round tortilla. (Alternately, the dough balls can be rolled with a rolling pin between plastic sheets.)
Substitutions
- Maseca Masa Harina: If you don't have Maseca brand Masa Harina, you can try using another brand of corn flour made from Hominy. Look for fine ground corn flour specifically labeled for making tortillas. Alternatively, you can experiment with other types of flour, such as wheat flour or gluten-free flour blends, but remember that the tortillas' texture and flavor will be different.
- Baking Powder: If you don't have baking powder, substitute it with baking soda. However, keep in mind that the ratio will be different. Use ¼ teaspoon of baking soda for every 1 teaspoon of baking powder called for in the recipe. Baking soda is stronger than baking powder, so you'll need less.
- Salt: Salt adds flavor to the tortillas, but if you're watching your sodium intake or prefer a salt-free option, you can omit the salt altogether or use a salt substitute. Just keep in mind that the taste of the final tortillas will be slightly different without the salt.
Variations
- Flavored Tortillas: Add flavors and spices to the dough to create unique variations. For example, you can mix chopped fresh herbs like cilantro or parsley, minced garlic, or even a sprinkle of chili powder or cumin for a spicy twist. Experiment with different combinations to create your desired flavor profile.
- Corn and Whole Grain Blend: Mix in some whole grain flour or cornmeal along with the masa harina to add texture and enhance the nutritional value of the tortillas. You can use whole wheat flour, cornmeal, or other whole grain flour in combination with the masa harina.
- Cheesy Tortillas: Incorporate grated cheese directly into the tortilla dough for a cheesy twist. Cheddar, Monterey Jack, or even pepper jack cheese can add a delicious savory element to the tortillas. Mix the cheese into the dough before forming the tortillas.
- Gluten-Free Tortillas: If you need to follow a gluten-free diet, you can substitute the Maseca Masa Harina with gluten-free corn flour or a gluten-free all-purpose flour blend. Ensure the flour you choose is labeled gluten-free to ensure it is safe for those with gluten sensitivities or celiac disease.
- Colorful Tortillas: Add natural food coloring to the dough for a vibrant and visually appealing twist. For example, you can use beet juice for pink tortillas, spinach or kale puree for green tortillas, or turmeric powder for yellow tortillas. Be creative and have fun with different natural coloring options.
How to Serve
- Tacos: Fill the warm corn tortillas with your favorite taco fillings, such as seasoned ground beef or chicken, grilled vegetables, salsa, guacamole, sour cream, and cheese. Customize your tacos with toppings like diced onions, chopped cilantro, lime wedges, or hot sauce.
- Enchiladas: Roll the corn tortillas around a filling of your choice, such as shredded chicken, cheese, or beans. Place the rolled tortillas in a baking dish, cover with enchilada sauce, and sprinkle with cheese. Bake until the cheese is melted and bubbly. Serve with Mexican rice, refried beans, and a fresh salad.
- Quesadillas: Layer cheese and your desired fillings, such as sautéed vegetables, cooked chicken, or beans, between two corn tortillas. Cook the quesadillas on a griddle or in a skillet until the cheese is melted and the tortillas are crispy. Cut into wedges and serve with salsa, sour cream, or guacamole.
- Nachos: Cut the corn tortillas into triangles and bake or fry until crispy. Arrange the tortilla chips on a baking sheet, and top with cheese, beans, diced tomatoes, jalapeños, and any other desired toppings. Bake until the cheese is melted, and garnish with fresh cilantro and sour cream. Serve as a delicious appetizer or snack.
How to Store & Re-Heat
To store: Allow them to cool completely after cooking. Place them in an airtight container or zip-top bag, separating each tortilla with parchment or wax paper to prevent sticking. Store them in the refrigerator for up to 5 days. For longer-term storage, you can freeze the tortillas. Stack them with parchment paper in between, place them in a freezer-safe bag or container, and freeze them for up to 3 months. Thaw the frozen tortillas in the refrigerator before reheating.
To reheat: There are a few methods you can choose from. One option is to reheat them in a dry skillet over medium heat for 10 to 15 seconds on each side. This will help warm them up and restore their softness. Another method is to wrap the tortillas in damp paper towels and microwave them for about 20 to 30 seconds or until warm. Be cautious not to overheat them, as they can become tough or dry. Once reheated, the tortillas are ready to be served and enjoyed in your desired recipe or dish.
Make-Ahead
You can make homemade corn tortillas ahead of time by preparing the dough and shaping it into balls. After dividing the dough into balls, place them on a baking sheet and cover them with a damp kitchen towel. Store the covered baking sheet in the refrigerator for up to 24 hours. When you're ready to cook the tortillas, remove them from the refrigerator, let them come to room temperature for about 15 minutes, and then press and cook them as instructed. This make-ahead method saves time and has freshly cooked corn tortillas whenever needed, whether for a meal or a gathering.
How to Freeze
To freeze Homemade Corn Tortillas, allow them to cool completely after cooking. Place a parchment or wax paper sheet between each tortilla to prevent them from sticking together. Stack the tortillas in an airtight freezer-safe container or bag, and seal them tightly. Label the container with the date and place it in the freezer.
The frozen tortillas can be stored for up to 3 months. When ready to use them, remove the desired number of tortillas from the freezer and let them thaw at room temperature. To reheat, warm them briefly in a dry skillet or microwave them for a few seconds until heated through. The thawed and reheated tortillas will be ready to enjoy and can be used in your favorite Mexican-inspired dishes.
Tips for Making The Best Corn Tortillas
- Use fresh masa harina: Masa harina is the key ingredient in corn tortillas, so it's important to use a fresh and high-quality brand. Look for masa harina, specifically made for tortillas and hasn't been sitting on the shelf for too long.
- Adjust the dough consistency: The dough should be moist and soft, not sticky. If it's too dry, add a little more warm water. If it's too sticky, add more masa harina. Finding the right consistency will make it easier to work with the dough and shape the tortillas.
- Let the dough rest: After kneading it, cover it with a damp towel and rest for 10 to 15 minutes. This resting time allows the masa to hydrate fully and makes the dough more pliable and easier to handle.
- Use a tortilla press: While it's possible to roll out the tortillas by hand, it ensures even thickness and consistent size. It's a worthwhile investment if you plan to make tortillas frequently.
- Preheat the skillet: Ensure your skillet or griddle is hot before cooking the tortillas. A hot surface helps the tortillas cook quickly and evenly, resulting in a nice golden color and a slight char.
- Don't overcook: Corn tortillas cook fast, usually about 30 seconds on each side. Be attentive and avoid overcooking them; they can become dry and brittle.
- Keep tortillas warm and moist: As you cook them, stack them on a clean kitchen towel and cover them to keep them warm and moist. This helps prevent them from drying out and maintains their softness.
- Serve immediately: Corn tortillas are best served fresh off the skillet. Enjoy them warm and use them as a base for tacos, enchiladas, or any other Mexican-inspired dish.
FAQ
What is masa harina, and where can I find it?
Masa harina is corn flour made from hominy (dried corn kernels treated with an alkali to remove the hull and germ) ground into a fine powder. It can be found in most grocery stores in the Latin or Mexican food aisle.
Can I use all-purpose flour instead of masa harina?
No, all-purpose flour is not a suitable substitute for masa harina. Masa harina is made from a different type of corn and has a unique texture and flavor that cannot be replicated with all-purpose flour.
How do I know when the tortillas are cooked enough?
Corn tortillas are cooked when lightly browned and slightly puffed, taking about 1 minute on each side.
Are corn tortillas healthier than bread?
Again, it depends on the individual's dietary needs and preferences. Corn tortillas are typically lower in calories, fat, and gluten than bread. Bread is often made with wheat flour and contains more fiber and protein.
Is this recipe good for losing weight?
Corn tortillas can be part of a weight loss diet if consumed in moderation as part of a balanced diet rich in whole foods and low in added sugars and unhealthy fats.
Do corn tortillas count as carbs?
Yes, corn tortillas count as carbohydrates. They are a good source of complex carbohydrates, a type of carbohydrate that provides long-lasting energy.
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Recipe
Corn Tortillas
Ingredients
- 4 cups Maseca Masa Harina , sifted
- ½ teaspoon Non-Aluminium Baking Powder (optional, for an extra lift)
- 4 -½ to 5 cups warm water
- 1 teaspoon kosher salt
Instructions
- Pour ¼ cup of oil into a small bowl and set aside. You'll use this to prevent the dough from sticking to your hands; the oil will also help hydrate the dough as you assemble it. Combine the chicken bouillon and warm water; set aside. In a large mixing bowl, combine the masa harina, melted butter, and enough water to incorporate the Masa (up to 4 cups).
- Knead together inside the bowl by pressing the heels of your hands into the dough, pushing forward slightly. Continue to knead until you have a moist dough that releases from the bowl and does not stick to your hands; if the mixture is too dry, add more warm water, one tablespoon at a time. If the mixture is too sticky, add more Masa Harina, one tablespoon at a time.
- The dough will be very tacky and stick to your hands; as you keep kneading, the dough will become softer and won't stick, and that's when you know your dough is ready. Covered with a damp towel and let it rest for 10 to 15 minutes.
- Divide into equal balls of approximately 50g. Roll each piece into a ball, then place the balls on a baking sheet, and cover with a damp clean kitchen towel to keep the dough moist and soft; set aside.
- Place a piece of parchment paper or thick plastic wrap (from a 1-quart zip-lock bag) onto a tortilla press. Place one of the balls in the center of the press. Top with another piece of parchment paper, close the press, and push the lever down to form a 6-inch round tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.)
- Open the press and remove the top layer of plastic. Carefully peel the Corn Tortilla off the bottom plastic and place it onto a hot, ungreased cast-iron skillet; cook on medium-high for about 30 seconds on each side, turning 3 times. (Careful not to overcook the tortilla).
- Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.