Homemade Corn Tortillas Recipe
Homemade Corn Tortillas Recipe
Make soft, flavorful homemade corn tortillas with just three ingredients! This easy, gluten-free recipe uses masa harina, water, and salt to create the perfect base for Tacos Al Pastor and all your favorite Mexican dishes. Fresh, warm, and slightly charred, these tortillas bring an authentic touch to your tacos. No preservatives, just pure flavor! Ready in under 30 minutes, they’re ideal for meal prep or taco night. Try them today!
Ingredients
- 2 cups masa harina (corn flour, such as Maseca)
- 1 1/4 cups warm water (adjust as needed)
- 1/2 tsp salt
Instructions
- In a large bowl, combine the masa harina and salt. Gradually add warm water, mixing with your hands until a soft dough forms. The dough should be pliable but not sticky. If too dry, add a tablespoon of water at a time. If too wet, sprinkle in a little more masa harina.
Mix the Dough
- Rest the Dough: Cover the bowl with a damp towel and let the dough rest for 20–30 minutes. This allows the masa to fully hydrate.
- Divide and Shape: After resting, divide the dough into 12 equal portions and roll them into balls. Keep them covered with a damp towel to prevent drying.
- Press the Tortillas: Use a tortilla press lined with plastic wrap or parchment paper.Place a dough ball in the center and press gently to create a 5–6 inch tortilla.If you don’t have a press, roll the dough between two sheets of plastic wrap with a rolling pin.
- Cook the Tortillas: Heat a cast-iron skillet or griddle over medium-high heat.Cook each tortilla for 45–60 seconds on the first side, until bubbles form. Flip and cook another 30–45 seconds on the second side.Flip once more and cook for another 15 seconds.The tortillas should have golden brown spots and puff slightly.
- Keep Warm: Place cooked tortillas in a clean kitchen towel or tortilla warmer to keep them soft and warm.
- Serve & Enjoy: Use immediately for Tacos Al Pastor or any other taco dish.
Notes
Saffron’s Tips:
🌮 Adjust Water Carefully – Different brands of masa harina absorb water differently. Add small amounts at a time to get the right dough consistency.🔥 Cook on High Heat – A hot pan helps create those signature charred spots without drying out the tortillas.
🌾 Storage & Reheating – Store in an airtight container at room temp for 1 day or refrigerate for up to 3 days. Reheat on a dry skillet or wrap in a damp towel and microwave for 15–20 seconds.
- Posted by admin
- On February 1, 2025
- 0 Comment
