Corn Tortilla Recipe
I love making corn tortillas at home for that authentic taste. If you have a tortilla press then GREAT (I've got a link for mine below), but don't worry if not, you can roll them out by hand too.
Servings: 16 Tortillas
Ingredients
- 250 g Masa Harina (Mexican white fine corn flour)
- ¾ tsp salt
- 375 ml warm water
Instructions
- Mix together the flour and salt in a large mixing bowl.250 g Masa Harina, 3/4 tsp salt
- Slowly pour the water into the bowl whilst continually mixing until the dough comes together then knead it for a couple of minutes.375 ml warm water
- Cover and leave the dough to develop for 15-20 minutes. (SEE NOTE 1)
- Divide the mixture into golf ball sized balls. You should get around 16 balls all about 38 grams each.
- Place one of the balls in between 2 sheets of greaseproof paper on a tortilla press and press firmly but not too hard until you have a disk that's about 2mm thick and 12cm across. (SEE NOTE 2)
- Repeat with the remaining balls of dough until you've got 16 raw tortillas.
- Heat a heavy based cast iron fying pan (skillet) over a medium to high heat. You want the pan to be hot but not smoking.
- Add one of the raw tortillas to the dry hot pan and cook for 15 seconds, turn and cook for another minute, then turn them for a final time and cook for a final minute.
- Place the tortilla in a tortilla warmer or wrap it in foil to keep warm whilst you make the rest (SEE NOTE 3).
Notes
Note 1: Develop the dough
We're leaving the dough to rest and develop to allow the moisture to evenly distribute with the flour. This together with the couple of minutes of kneading will ensure you get nice even tortillas that aren't dry.Note 2: Press the Tortillas
I highly recommend that you use a tortilla press for this. I use a cast iron tortilla press (<-- Affiliate link - mine is a Helm & Som one, but the link may take you to a different one if that one isn't available in your country. It's a cast iron 8 inch tortilla press), which is relatively inexpensive if you plan to make a few batches of tortillas. If you don't want to you can roll these out by hand using the 2 sheets of greaseproof paper and a rolling pin.Note 3: Keeping the tortillas warm
You NEED to place these in some foil to keep warm as they're best serve fresh and warm. This additional warming allows them to become nice and pliable, perfect to be loaded up with your favourite filling.QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
