Homemade corn tortillas are really simple to make and taste so much better than the store bought variety.
Equipment | Single Burner |
Difficulty | Easy |
Learn how to make your own corn tortillas to improve your taco recipes!
Corn tortillas are a staple of Mexican cuisine, cherished for their versatility and distinct flavor. There are so many Mexican dishes where simply using fresh corn tortillas can significantly elevate the flavor and texture. They are also easy to make out of two affordable ingredients.
This corn tortilla recipe will give your whole taco night a more authentic flavor.
Whether used for vegan tacos, veggie fajitas, enchiladas, or simply enjoyed on their own, homemade corn tortillas improve any Mexican recipe with their fresh, authentic taste and satisfying texture.
Substitutions:
I don't have masa harina, can I use corn meal? Unfortunately the masa harina cannot be substituted out, it is a special product. Do not try to use corn meal instead.
Money Saving Tip |
Feel free to purchase the cheapest masa harina at the store for this corn tortilla recipe. You can buy it even cheaper if you go to a grocery store that specializes in Mexican food. |
Let's Begin:
Gather the ingredients.
Mix together the 2 cups masa flour and the 1 1/4 cup water using your hands.
The consistency should be very similar to playdough.
Once the mixture is thoroughly combined cover the mixture with a damp towel and allow the mixture to rest for 10 minutes.
After the 10 minutes, section the masa into 8 even pieces and roll them into balls. Each ball will be about the size of a small egg. Keep them covered with the damp towel so they don't dry out.
Cut two pieces of parchment paper about 7 or 8 inches square. Heat a dry pan or griddle over medium-high heat. Take one of the balls and flatten it to a disk about 1/2 inch thick.
Try to tidy up the edges of the disk by pressing them against a curved finger.
Place the disk between the two pieces of parchment paper on a tortilla press.
Press the tortilla in the press.
Flip the tortilla 180 degrees along the line of the tortilla press hinges. Do this by picking it up by the handle hinge...
...and flipping it to the press hinge. Press the tortilla a second time.
Peel the parchment papers from the tortilla and put the tortilla into the pan to cook. Let it cook about a minute before flipping it.
Cook the other side for about a minute. It is done when brown spots appear on both sides.
Place the tortilla in a tortilla warmer or wrap it in a towel. The tortillas need to rest and steam for the proper consistency, don't let them dry out. Repeat for the remaining tortillas and stack them together in the warmer or towel. You can be cooking one while pressing the next.
After you finish cooking them let them rest for 4-5 minutes before serving. Enjoy!
How can I serve this corn tortilla recipe?
Here are some ideas for how to use these;
Enchiladas
Bean and Rice Tacos
with Vegan Chili
filled with Vegan Taco Meat and diced Veggies
Etc.
Storage.
They can be stored in the fridge for 2-3 days if you don't let them dry out. Be sure you reheat them in a pan thoroughly before bending them or they will crack.
Can I freeze them? You can! Freeze them in a single layer on a cookie sheet first before stacking them together to prevent them freezing together. They can be reheated from frozen in a dry pan over medium heat. If they freeze together you can put the frozen stack face down in a pan over medium heat until the bottom tortilla warms enough to be gently pried from the stack. Then you can both sides until warm. Repeat as needed.
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