I grew up not really enjoying corn tortillas. That is until I tried freshly made ones! These super easy-to-make homemade corn tortillas will change how you view taco night!
I grew up in South Florida but was actually born in Mexico and my whole family is from there. However, while my mom often made flour tortillas growing up we always had store-bought corn tortillas. These I must say are not a good representation of the beloved corn tortillas enjoyed by most in Mexico.
I was a teenager when a family friend from a different part of Mexico actually made some authentic homemade corn tortillas for us. I was so surprised at how much I like them, and while flour tortillas will always be my favorite, there are just certain dishes and taco fillings that are just way better with a good homemade corn tortilla.
Corn VS Flour
Firstly, I am no expert on the subject. What I know is just from personal experience. My family comes from Northern Mexico a city called Monterrey. As I mentioned before my mom never made corn tortillas. We always had flour ones growing up. From what I understand flour tortillas are preferred in that part of the country but as you go South the food changes. In southern Mexico, everything is eaten with corn tortillas. At least that’s what the lovely lady that is super awesome and made them for us informed me. I like them both as long as they are homemade or well-made from the store. I do, however, think certain foods taste better with one versus the other, but it may all be a matter of preference.
Ingredients for Homemade Corn Tortillas
- 4 cups Instant Masa Harina
- 3 cups water
What is Masa Harina
Masa Harina is essentially dehydrated corn dough that has already been nixtamalized. Nixtamalization is the process of cooking dried corn kernels in calcium hydroxide. This is a process that goes back to Aztec times. Once the dough is formed thanks to modern convenience it is dried and made into a powder that you can buy and rehydrate at home. This is what you are buying when you buy masa harina and is a product used for tortillas, tamales, and more.
Where can I buy masa harina?
Masa harina can be found in almost any Hispanic food section of your local grocery store. If you are unsure I always get mine at Walmart. You could also go to your local Latin or Mexican grocery store.
How to make homemade corn tortillas
Making homemade corn tortillas is super simple! However, you do need one important tool. A tortilla press. While you could use a flat-bottomed casserole dish, the tortilla presser will make things much easier. (If you can not buy a tortilla presser at this time, do not let that stop you, use what you have)
Start by rehydrating the masa dough until it forms a cohesive ball dough like this one.
Cover the bowl with a wrap and let the dough rest, anywhere between 20 minutes to 2 hours. If you don’t have time you can use it right away. I just find that if you let the dough rest you get fluffier tortillas.
After it has rested the dough should be pliable but not sticky.
It has almost a crumbly texture, not at all like bread dough. This dough will break apart if you try to stretch it.
Divide dough into balls of similar size (about golf ball size).
Get your tortilla presser and line it with some of the vegetable bags you get from the grocery store. Once you have done that add your first ball.
Add another piece of the veggie bag and press.
Open it up and this is what it should look like. Carefully, pick up the uncooked tortilla and remove the plastic film.
Add your pressed uncooked tortilla to a preheated skillet or griddle on medium-high heat.
Cook for about two minutes per side.
Once cooked place in a tortilla warmer (known to me as a tortillero) lined with paper towels or a clean kitchen towel until you are ready to use them.
You should have soft tortillas that are sturdy enough to hold some delicious fillings.
What can I use these homemade corn tortillas for?
You can use corn tortillas with pretty much anything you will use flour ones for. If you are looking for some inspiration check out these delicious Pork Carnitas Tacos that use these homemade corn tortillas.
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Homemade Corn Tortillas
These easy-to-make corn tortillas are so much better than store-bought you will never go back! Impress your family or guest with this authentic Mexican staple. Made with only two ingredients these are a beloved tradition you can now enjoy at home.
Ingredients
- 4 cups Instant Masa Harina
- 3 cups of water
Instructions
- Measure out four cups of masa flour into a large bowl.
- Slowly add water until a cohesive dough forms. (use bout 3 cups)
- Cover and let rest for at least 20 minutes and up to two hours. (See note.)
- Divide into golfball size balls.
- Using a lined tortilla press (See note). Press the dough into tortillas.
- Carefully remove the uncooked tortilla and place it in a preheated skillet or griddle at medium-high heat.
- Cook for about two minutes per side.
- Repeat until all the tortillas are cooked.
- Store in a tortilla holder until ready to use.
Notes
While a tortilla presser is recommended it is not absolutely necessary. You can use a flat-bottomed casserole dish to press the dough or even your hands!
If using the tortilla press you are going to want to line it with something that will keep the dough from sticking to it. I always use the vegetable bags you get from the grocery store. I just cut them to size. The work great and they are free!
The dough will not resemble traditional bread dough. It is crumbly and has no elasticity. This is normal.
Rest time is not absolutely crucial and can be skipped. However, I find that you get much better results if you have time to let the dough rest.
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