Homemade Corn Tortillas
Soft, delicious and buttery. You sure flour tortillas are your favorite?
About this dish
Fresh, homemade corn tortillas are spectacular.
Watch the video DEMO HERE
Did you know before the arrival of Spaniards, Indigenous peoples of Mesoamerica actually called tortillas tlaxcalli? (Tlashkahli)
There's a fascinating science hiding within the process of making corn tortillas.
It's not just corn that we're using to make these tortillas. It's not cornmeal.
It's a specific corn that's gone through a process.
That process is called Nixtamalization.
'...Nixtamalization is a method of preparing corn by soaking and cooking it in an alkaline solution, typically lime water. This process breaks down the outer hull of the corn, making it easier to grind and increasing its nutritional benefits.
...Throughout history, nixtamalization has been declared a key practice in food preparation and has contributed to the health of communities that have relied on corn as a staple food.
....The alkaline solution alters the chemical structure of the corn, resulting in improved flavor and texture. Furthermore, nixtamalization enhances the bioavailability of niacin, which is essential for human health. Before this method was introduced, populations consuming untreated corn faced health issues, such as pellagra, due to the deficiency of this vital nutrient.'
Are you intrigued? This ancient food is a product of refined methodology, intention, alchemy. Nothing short of a blessing.
I hope this food means a little more to you now than it did before.
We're eating a food that fed our ancestors, grew their health, shaped the world and that we still eat today.
The recipe for Corn Tortillas is simple.
We take that Nixtamalized corn, add some water, salt, form a dough, mash, throw on the griddle and watch rise.
The dough is actually called Masa.
Masa is the wet dough to make corn tortillas.
Masa Harina is the dried version of the dough that is shelf stable, activated by adding hot water. The one we will be working with in this recipe.
The dough that we're making is going to be the consistency of Play-Doh. If you've ever played with this 'stuff' as a child - it will help inform your corn tortilla making.
The dough is an art of it's own & the more you make corn tortillas, the more you'll get tho feel intuitively when it's ready to be worked.
MASA DOUGH BALLS
HOW TO KNOW IF YOU'VE MADE THE CORRECT MASA CONSISTENCY?
Left (too wet, add more flour) Middle (too dry, add more water) Right (Perfect)
When pressed with your finger...dough thats too wet will easily stick to your hand/fingers. It will feel more than moist and not peel away from the tortilla press without sticking to the film.
When pressed with your finger, dough that's too dry will crack all along the rim and not have smooth edges.
When pressed with your finger, dough that is just right will have smooth edges and not be overly stick to your hands and fingers. It will have a slight moistness to it. Firm yet pliable. Just like Play-Doh.
Cooking the tortilla is also an art of it's own.
You can use a Comal or ( in my case ) a Cast Iron Flat Griddle.
The cook is easy. Its a simple 30-60 second cook on each side. But the 3rd flip is where something magic happens. The tortilla will do it's infamous PUFF. Where it forms an air pocket that rises and signals that the tortilla is cooked to perfection.
If you don't puff on your first tries, don't worry. Air bubbles are also great.
I've made corn tortillas for so long and still, not every one puffs perfectly.
I've given tips below in the recipe to guide your beginner tortilla making.
Once you experience making a simple corn tortilla, you can begin to play with plant pigments & designs.
I hope you enjoy all the corn tortilla possibilities in this post and the others on the website.
MASA MATTERS, a quick blurb...
It matters which Masa Harina we use.
For many reasons. Taste, performance, quality.
But also because, in 2024 there was a massive Federal push for synthetic Folid Acid to be added to Corn products. Corn Masa, Dried Corn Products - like Masa Harina. Corn tortillas sold at stores.
They say it's to reduce birth defects that affect hispanic comunities disproportionately. However, there's a few of my personal opinions and issues with that.
1) The natural form is Folate (B9). Folic Acid and Folate are not interchangeable. Folic Acid has to undergo additional steps to become usable in the body, which, if you have issues Methylating (half the population has The MTHFR Gene, as do I) - the science is increasinly pointing to the intake of Folic Acid being problematic. Do your research, here's a video I like on the topic. An intro on the topic, that you can use to fuel your own research.
2) We should get a say & not have synthetic vitamins be mandated in food staples, as a means to mass medicate people
3) The path forward to reduce birth defects can include REAL Folate, education for vulnerable communities
4) The solution to help conditions that affect less than a percentage of 1% of the worldwide population, is not to mandate the synthetic medication of the rest. Especially when there are other wonderful options.
So let's get some great quality Masa Harina, and get to making these tortillas.
Although, depending on which
Somewhere along the way, corn tortillas became flour tortillas lesser cousin.
But I think that has more to do with modern societies lack of fresh cooking. Being able to taste the power of corn tortillas - made well. When made fresh and quality - they are soft, buttery, have a fluffy texture, fold in your hand without breaking easily.
Corn tortillas are naturally gluten free. Which makes them great tortilla options for Celiac folk and gluten-free eaters. Just make sure they're certified made in a gluten-free facility and production, if Celiac.
Servings: 6-10
Ingredients
1 Cup Masa Harina (white, blue, yellow, red)
1/4 tsp Salt
1.4 Cups Warmed Filtered Water (you may use slightly less or slighlty more water, dependin on the masa brand you use)
Recipe - you can watch the video demo here
Into a glass bowl, add 1 Cup Masa Harina & ¼ tsp salt - mix well
Begin by adding 1/2 Cup warmed water to masa harina flour… mix and pinch with your fingers for 3-4 minutes. It will begin to form crumbles and hydrate the dough.
Then; 1 tbsp by 1 tbsp add more warmed water, while kneading the dough until it’s reached a perfect firm and springy textured dough ball. This takes about 5 minutes. We're going for Play-Doh consistency here. Slightly moist. Not too sticky. The reason we knead for 5 minutes is because in that time, the dough is given ample time to hydrate throughout. Corn dries out quickly and often as you knead, you can tbsp in more water than you originally thought.
You’ll know you’ve reached the perfect consistency when you can ball a small section, press with a single finger & there are no cracks on the edges. SEE IMAGES
Too dry, it will crack, add more warm water. Too wet, it will stick quite a bit to your hands, add more flour.
Let the dough sit covered for 10 minutes.
Heat your Cast Iron Flat Griddle or Comal to medium-high heat (you could also use a cast iron skillet)
Onto a tortilla press, cut 2 parchment paper rectangles to sit just over the flat plates ( see images in blog above for a reference )
Begin balling portions of your dough, pulling about 2 tbsp worth or the size of golf balls. Roll them between your palms to make ball shapes
One by one, set dough balls between the parchment paper. Lying the ball on top of one sheet & lying the second sheet on top of the dough ball. Press with your tortilla press.
Optional. You can carefully flip the tortilla between the 2 sheets over and repeat ad additional tortilla press to the other side. This may make a larger and thinner. tortilla - icreasing its surface area.
Carefully pull a part one parchement sheet from the tortilla, lying the other side on your palm to pull away the second sheet. Draping the tortilla just over your hand.
When griddle is hot, carefully lie the tortilla flat on the griddle. Holding half in your palm to prevent an uneven drop. Think of the msoothest way to lie the tortilla so there's no folds/crinkles.
Cook for 30-60 seconds on the first side, the edges will just barely lift indicating it's ready to be flipped to the other side ( you can use a metal spatula to make this easier )
Then, flip, to the other side and cook for 30-60 seconds
Then flip a third time, this time it should puff. If it doesn't, that's ok. Maybe you see some small bubbles, that’s good. You can use a flat metal spatula to promote the air pickets to move about the tortilla. When you gently press on the tortilla you can initiate some air activity, so don't be shy to lightly tough the tortilla.
Maybe even flip it again - to see if the other side will give you more puff action
When some browning has occurred (little lightly charred bits), remove tortilla and immedietely place in a tortilla basket lined with linens. Wrap tortillas in linens and keep them in a covered tortilla basket. Another set up that works, if you don't have a tortilla basket, is a closed platter (lidded container) lined with linens)
This is your final 'steamer' stage. This steaming step is vital as it ensures the tortillas retain moisture AND that they soften.
Continue making all of your tortillas, adding them to the steamer basket as they finish cooking - one by one.
Keep in steamer basket for a minimum of 5 minutes, to ensure they steam well.
They are ready to be eaten after this final stage and will be steamy fresh!
NOTES
Tools used for this recipe: Tortilla Press, Parchment Paper, Seasoned Cast Iron Griddle (dry) alternatively you can use a Comal or Seasoned Cast Iron Skillet (dry), Tortilla Basket with Linen cloths inside.
Masa Brands (without added Folic Acid) : I am currently loving Azure Standard and Alma Semillera. Feel free to comment any others you know about!
Warmed water for this recipe is better than cold, as it helps the dough come together and activate the flour. Some people use hot water. So long as you can handle the temperature with your hands as you work the dough.
Each masa brand acts differently. Some masa requires more or less water, depending on it's hydration rate. This is why my recipe begins by adding half a cup of warmed water and slowly adding 1 tbsp by 1 tbsp of warmed water as we knead. The general rule is 1 part masa harina to 1/1.4 parts warmed water.
If you've ever played with PlayDoh, this will come in handy. The dough consistency we're working towards in corn tortilla making resembles Play-Doh. Slightly moist, pliable, not cracking and quite smooth.
If your dough is too sticky: dust in a sprinkle of flour as you work the dough, little by little until it's reached desired consistency.
If your dough is too dry: add in a splash ( 1 tbsp ) of warmed water little by little as you work the dough until it's reached desired consistency
If you're having a hard time getting any puff action, try using a metal spatula to move it about the tortilla gently. This added pressure can create air pocket that then can travel about the tortilla. Some people have better luck flipping a fourth time and getting air bubbles/a big puff.
So long as the tortilla is cooked throughout, it's absolutely fine to eat. Even without the infamous PUFF.
Corn tortillas are better fresh on the day. I recommend eating right away. A great way to use day old corn tortillas is by layering them into a Enchilada Casserole flat (almost like a lasagna). The enchilida sauce will hydrate the tortillas and create a yummy texture. A perfect second-day recipe for tortilla overflow.
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