Soft, fresh Homemade Corn Tortillas are easy to make with just 2 ingredients and makes taco night even more delicious. A recipe that all home cooks should know!
Homemade Corn Tortillas
I'm crossing something off my foodie bucket list today, and I wanted to share! I've always wanted to make my own Homemade Corn Tortillas, mostly because they're so much softer and delicious when you get them at a Mexican restaurant versus buying them at the store. I figured freshness and use of preservatives probably had something to do with it. And I believe I was right because these Homemade Corn Tortillas really made our family taco night fabulous.
You need two out-of-the-ordinary things to make Homemade Corn Tortillas.
1. Masa Harina - Prior to my research for this bucket list item, I had never heard of it. But from what I gather, masa harina kind of like the Bisquik of the corn flour world, and it's used in lots of Mexican recipes, like corn tortillas or tamales. I found it in the Hispanic section at Wal-Mart near the re-fried beans, and you can also grab some from Amazon here.
2. Tortilla Press
When using the tortilla press it's easiest to use 2 pieces of thick plastic to make sure the tortillas come clean off. I just sandwiched the dough balls between 2 freezer bags, and they came off quite easily.
Homemade Corn Tortillas Recipe
Homemade Corn Tortillas
Ingredients
- 2 cups masa harina
- ½ teaspoon salt
- 1½ cups hot water
- 1 teaspoon lime juice optional
Instructions
- In a large mixing bowl, whisk together masa harina and salt.
- Add water and lime juice and stir with a fork until fully combined. The dough should be soft but not too sticky, similar to the consistency of Play-Doh.
- Roll the dough into balls that are approximately the size of ping pong balls. I just used a cookie scoop to scoop it out then roll into balls.
- Line your tortilla press with thick plastic, like freezer bags. Place a ball into the press and flatten.
- Transfer flattened dough to a hot skillet over medium heat, and cook for 30 seconds before flipping. Repeat flipping 3 more times (each side gets cooked twice for 30 seconds). Then repeat full step for remaining dough. If you're getting black spots on your tortillas, the skillet is probably too hot. Turn down the heat, just a little.
Notes
- Storage: Store leftover tortillas in an airtight container in the refrigerator for up to 3 to 5 days.
- Freezer Directions: To freeze, stack tortillas with parchment paper between each one and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen or thaw overnight in the fridge.
Nutrition
Did you like this Homemade Corn Tortillas recipe? Find more on In the Kitchen and Salads & Side Dishes boards on Pinterest!
If you liked this Homemade Corn Tortillas recipe, you might also like
Tacos with Homemade Taco Seasoning
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Swati @Watch What U Eat says
I never prepared tortillas at home before. Your recipe looks very easy to follow. I hope I will give it a try soon :). YUMMED!
Tamara KSA says
Pretty! This was an extremely wonderful post. Thanks for supplying this info
Joseph Donahue says
This is a topic that’s near to my heart… Thank you! Exactly where are your contact details though?
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