Homemade Corn Tortillas Recipes

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CORN TORTILLAS

This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.

Provided by jenn

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h5m

Yield 5

Number Of Ingredients 2



Corn Tortillas image

Steps:

  • In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
  • Preheat a cast iron skillet or griddle to medium-high.
  • Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
  • Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 30.4 g, Fat 1.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 3.6 mg, Sugar 0.3 g

1 ¾ cups masa harina
1 ⅛ cups water

HOMEMADE CORN TORTILLAS

Provided by Diana Barrios Treviño

Categories     Bread     Side     Corn     Sugar Conscious     Low Sugar     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes eight 4-inch tortillas

Number Of Ingredients 2



Homemade Corn Tortillas image

Steps:

  • 1. Combine the masa mix and warm water in a medium bowl, mixing until a soft dough forms. You can use a wooden spoon for mixing, but you will have better results if you use your hands. Turn the dough out onto a floured surface and knead until it is smooth.
  • If the dough seems dry, add more water, a tablespoon at a time, as necessary.
  • 2. To form the tortillas, one at a time, pinch off small handfuls (about 3 tablespoons) of the dough and roll each one between the palms of your hands into a ball. Cover the dough balls with a damp cloth as you form them, to keep them from drying out.
  • 3. Cut a quart-size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line a tortilla press as you shape the tortillas, so they do not stick: Lay one side of the plastic over the bottom of the press, place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla press firmly down on the dough to shape the tortilla. (See Note.)
  • 4. Heat a griddle until hot. Place a tortilla on the griddle and cook for 1 1/2 minutes. Using a spatula, flip it over and continue to cook, flipping it occasionally, until both sides are covered with small brown spots. Transfer to a plate and cover with a kitchen towel to keep warm while you cook the remaining tortillas, stacking the finished tortillas on the plate. Serve immediately.

2 cups corn masa mix (see Note)
1 1/2 cups warm water

CHEF JOHN'S CORN TORTILLAS

Here's my technique for making excellent corn tortillas every time! It takes some practice to master, but even the lousiest homemade corn tortilla is better than those cardboard store-bought ones. Make sure to let the dough rest so that it puffs up nicely while cooking.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h15m

Yield 10

Number Of Ingredients 3



Chef John's Corn Tortillas image

Steps:

  • Add masa harina to a large bowl. Sprinkle in salt and add hot tap water. Stir mixture with your fingers until dough starts to pull together.
  • Knead for a few minutes to smooth it out until texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
  • Place a damp towel and over the dough to keep it from drying out. Let rest for 20 to 30 minutes.
  • Cut a zip-top bag into 2 rounds the same size as your tortilla press. Place 1 round on the bottom of the press.
  • Place a clean kitchen towel over a pie dish for holding the cooked tortillas later.
  • Pull off a little piece of the dough, enough to roll into a 1 1/2-inch or 1-ounce ball. Remove the top round of plastic, place dough ball in the center of the bottom round, and press down lightly. Cover dough with the top piece of plastic.
  • Fold the tortilla press over, apply pressure to the lever arm until tortilla flattens to your desired thinness.
  • Peel off the top piece of plastic. Line up the index finger of your dominant hand with the edge of the tortilla; flip it over into your other hand. Carefully peel off the plastic.
  • Gently slide tortilla, palm-up, into a hot, dry pan over medium- to medium-high heat. Cook first side for 30 to 45 seconds. Turn over and cook second side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly. Cook for 30 seconds more. Flip one last time and cook for 5 to 10 seconds.
  • Quickly transfer tortilla to the pie dish and fold the towel over to wrap it up. Repeat pressing and cooking the rest of the tortilla dough, stacking and wrapping as you go.
  • Leave the stack of tortillas wrapped until soft and supple, at least 15 minutes.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.7 g, Fat 0.4 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 97.1 mg

1 cup masa harina, or as needed
½ teaspoon kosher salt
¾ cup hot tap water, about 130 degrees F (55 degrees C)

HOMEMADE CORN TORTILLAS

Provided by Bobby Flay

Time 1h1m

Yield 12 tortillas

Number Of Ingredients 5



Homemade Corn Tortillas image

Steps:

  • In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
  • Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
  • Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
  • Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

2 cups corn flour (masa harina)
1 1/2 teaspoons kosher salt, plus more for seasoning
2 tablespoons lard
1 1/2 cups water
Canola oil, for frying

HOMEMADE CORN TORTILLAS

To make the best homemade tortillas, try this double-flip method. Wrap these corn tortillas in a clean kitchen towel and keep at at room temperature.

Provided by Pati Jinich

Categories     Dinner     Lunch     Tortillas     Hominy/Cornmeal/Masa     Cast Iron     Vegetarian     Vegan     Dairy Free     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Peanut Free

Yield Makes 12 to 15 (5-inch) tortillas

Number Of Ingredients 3



Homemade Corn Tortillas image

Steps:

  • Set a comal, a flat griddle, or a cast-iron skillet over medium heat until thoroughly heated. (If the pan isn't hot enough, the tortillas will stick to it.)
  • Meanwhile, cut two circles about the size of the tortilla press plates (or at least 6 inches in diameter if using a rolling pin) out of thin plastic bags, such as produce bags from the grocery store; do not use plastic wrap.
  • In a large bowl, mix together the masa harina, salt, and water and then knead in a circular motion until the dough feels smooth and without lumps. It shouldn't be wet or sticky but nice and moist. If it feels coarse when you gather the dough together, add a bit more water. Masa dries out fast, so keep it covered while you make the tortillas.
  • Roll a piece of the dough in the palm of your hand into a ball about 1½ inches in diameter. Place one of the plastic circles on the bottom of the tortilla press and place the ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk, jiggling the press a little as you get to the bottom (this makes for a rounder tortilla). It should be about 5 inches in diameter and about 1/8 inch thick. Alternatively, you can place a ball between plastic sheets or parchment paper and roll out the tortillas with a rolling pin.
  • Open the press, check the tortilla for dryness (see Cook's Trick), and add water to the dough if needed. Remove the plastic on top of the tortilla, then lift up the bottom piece of plastic and the tortilla with one hand and peel the tortilla away from the plastic with the other hand. Keep at least half of the tortilla off your hand to make it easier to transfer it swiftly to the hot pan.
  • Place the tortilla on the hot surface and don't touch it for 30 seconds-even if it doesn't lie completely flat, resist the temptation to fiddle with it! Cook until you can easily lift it with a spatula, 40 seconds to 1 minute; it should be opaque on the cooked side. Flip and cook for about a minute longer, until it has begun to get brown freckles. Flip once more. After 10 to 15 seconds, the tortilla should puff like pita bread, if not all over, at least in one area. If it is not puffing, gently tease it along by poking it in the center with the tip of your finger. Once it puffs, let the tortilla continue cooking for another 15 to 20 seconds, so that it cooks all the way through. That extra cooking is what makes the difference between stiff tortillas and those that are toothy, tender, and pliable.
  • Transfer the cooked tortilla to a clean kitchen towel or a cloth-lined tortillero (a tortilla basket, which looks just like a bread basket) and cover to keep warm while you make the rest of the tortillas.
  • Cook's Trick
  • The masa has to be as soft and smooth as Play-Doh. This has less to do with the kneading-which takes under a minute-than with the amount of water. The measurement given on most bags for masa harina is too low. Here I give you the measurement that works for me. Things will vary, however, according to climate and ingredients. One way to tell if your masa needs more water is to take a look at the first tortilla after you have pressed it out. If the edges seem cracked and rough, you need more water. The tortilla should be smooth and even along the edges, not at all ridged.

2 cups masa harina
Pinch of kosher or coarse sea salt
About 1¾ cups water

HOMEMADE CORN TORTILLAS

This recipe for homemade corn tortillas comes from Angie Vargas, a native of Monterrey, Mexico. Vargas works as a culinary instructor for League of Kitchens, an online school where you can cook alongside hosts from around the globe as they teach you how to make an authentic dish from their heritage. Once they're cooked, Vargas likes to fill them while they are still warm with steak, guacamole, and salsa verde.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Makes 24

Number Of Ingredients 3



Homemade Corn Tortillas image

Steps:

  • In a bowl, mix masa, salt, and oil with your fingers, working oil into flour. Slowly add 3 cups water; stir with your hands to combine. Knead dough until it comes together in a smooth ball and no longer sticks to your hands. If it's too dry or wet, add water or masa by the tablespoon.
  • Cut two 6- or 8-inch rounds (matching your press size) out of a plastic bag (to keep dough from sticking when you press it). Heat a nonstick griddle or cast-iron pan over medium, 10 minutes.
  • Roll a golf-ball-size piece of dough between your palms; gently press flat. Place one plastic round on the bottom of the press and the other on top of dough; press firmly. (Or roll dough between plastic rounds with a rolling pin.) Remove top plastic, slip tortilla into one hand, then flip onto other hand. Peel off bottom plastic and flip dough onto griddle.
  • Cook tortillas until golden in spots, 1 to 2 minutes. Flip; cook 1 minute more. Transfer to a clean kitchen towel; keep covered. Repeat with remaining dough. Tortillas can be refrigerated in a resealable bag. To reheat, wrap in a damp paper towel and microwave until warm.

3 cups masa harina (instant corn masa flour), such as Maseca
1 teaspoon fine sea salt
3 tablespoons vegetable oil, such as corn

HOMEMADE CORN TORTILLAS

My friend, Connie invited us over for tacos one day and to my surprise, she was making tortillas from scratch. They probably aren't "authentic" as one reviewer suggested, but this is the way she does it. It was impressive anyway!

Provided by KCShell

Categories     Breads

Time 14m

Yield 12 serving(s)

Number Of Ingredients 5



Homemade Corn Tortillas image

Steps:

  • Using electric mixer, mix all ingredients together.
  • Heat griddle to medium heat.
  • Spray griddle with mist of oil.
  • Using 1/2 cup measuring cup, fill about 2/3 full with batter.
  • Spread batter out onto griddle with spoon.
  • Cook 2 minutes on each side.

Nutrition Facts : Calories 124.9, Fat 1.4, SaturatedFat 0.3, Cholesterol 35.2, Sodium 404.2, Carbohydrate 23.8, Fiber 1.3, Sugar 0.2, Protein 4

2 cups flour
1 cup yellow cornmeal
2 eggs
2 teaspoons salt
2 1/2 cups water (add more if necessary)

HOMEMADE CORN TORTILLAS

Make and share this Homemade Corn Tortillas recipe from Food.com.

Provided by tornadoes three

Categories     Breads

Time 25m

Yield 12-14 serving(s)

Number Of Ingredients 3



Homemade Corn Tortillas image

Steps:

  • Combine Masa Harina and salt in a medium-sized mixing bowl.
  • Add boiling water and stir until dough resembles, thick, cooked cereal.
  • Wet hands and form dough into balls the size of an egg.
  • Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 inch thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper.
  • Heat griddle or skillet on medium-high heat.
  • Place each tortilla on the griddle and cook for approximately 1 minute on each side.
  • (Tortillas should be lightly speckled.).
  • * Masa Harina is available in the cereal section of most grocery stores.

Nutrition Facts : Calories 69.3, Fat 0.7, SaturatedFat 0.1, Sodium 195, Carbohydrate 14.5, Protein 1.8

2 cups masa harina (* blue or yellow)
1 teaspoon salt
2/3 cup boiling water

HOMEMADE CORN TORTILLAS

Tortillas are a foundational element of Mexican cuisine, so it's important to get them right! Chef Gabriela Cámara's freshly made tortillas contain only two ingredients, but her double-flip technique will help them puff up beautifully on a hot skillet.

Provided by Gabriela Cámara

Categories     side-dish

Time 30m

Yield 12 servings

Number Of Ingredients 2



Homemade Corn Tortillas image

Steps:

  • In a medium bowl, combine masa harina and water; mix well with your hands. When dough forms, begin kneading in the bowl. Continue adding water, a tablespoon at a time, until dough becomes smooth and thick; it should be the consistency of Play-Doh. Roll dough into a ball slightly smaller than a golf ball (1.5 oz or 40 g). Set aside on a baking sheet, covering with a damp kitchen towel to prevent it from drying out.
  • Preheat a comal or skillet over medium heat. Meanwhile, cut freezer bag along either side to create a large plastic sheet; prepare the tortilla press by covering the bottom plate with half the sheet. Place a tortilla ball in the center of the bottom plate and flatten slightly with your hand; then cover the ball with the other half of the plastic sheet. Lower the press firmly so that the dough is sandwiched between the two plates. Open the press, flip the circle of dough (still sandwiched in plastic), and press again. Remove the flattened tortilla: it should be about 6 inches in diameter and an even thickness throughout.
  • Test the comal by splashing a few drops of water on the surface; they should sizzle immediately. Remove raw tortilla from plastic and gently place onto the center of the comal. Watch for the edge of the tortilla to begin to dry out and turn opaque, 1 minute. Flip and cook the other side until the tortilla turns opaque and blistery, 1 more minute. Flip back to the first side and let it cook for a final 30 seconds. It will puff up like a balloon when it's cooked through. If the edges of the tortilla look grainy and dry, mix 1 tablespoon of water into the dough; make another dough ball and repeat the process of pressing and cooking.Once you've made your first "perfect" tortilla, you know the consistency is correct. Turn the rest of the dough into dough balls, lining them up on the baking sheet and keeping them covered with a damp towel throughout the pressing and cooking process.
  • Line a basket or bowl with a dry towel and store the cooked tortillas in a stack, covering as you go. Wrapped up, they should stay warm for about an hour. (Alternatively, microwave the tortillas for 30 seconds.) Use cooked tortillas for Chef Cámara's Baja-Style Fish Tacos and Tinga de Pollo Tacos. For her Egg-Stuffed Tortillas and Deep-Fried Cheese Quesadillas, you will need to begin with uncooked tortillas.

4 cups white masa harina flour, may substitute yellow
2 cups water, plus more as needed

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From foodandwine.com


HOMEMADE CORN TORTILLAS RECIPE ( WITH OR WITHOUT A TORTILLA PRESS)
Slip your hand under the plastic or parchment to help you peel off the tortilla dough. Cook. Add to a hot, dry nonstick skillet or cast iron pan and cook about 1-2 minutes over a medium-high heat. Cook until little brown spots appear on the underside, then …
From asaucykitchen.com


HOMEMADE CORN TORTILLAS - GIMME SOME OVEN
Portion the dough. Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round. Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press.
From gimmesomeoven.com


HOW TO MAKE HOMEMADE CORN TORTILLAS - LIVE SIMPLY
In a large bowl, whisk the masa harina and salt together. Add the oil to the dry ingredients, and whisk to combine. Slowly pour the warm water over the dry mixture, stirring as you pour. Use your hands to knead the dough for about a minute until a ball forms.
From livesimply.me


HOW TO MAKE CORN TORTILLAS - HANK SHAW'S WILD FOOD RECIPES
Pull off a ball of masa about the size of a walnut; about 40 grams if you want to be precise. Roll it into a ball and set it in the middle of your press. Place the other sheet of plastic on top and gently press down with your hand a bit. Lever the …
From honest-food.net


EASY HOMEMADE CORN TORTILLAS RECIPE - THE WANDERLUST KITCHEN
Instructions. Measure 1 ¾ c. masa and add it to a large bowl. Stir in a teaspoon of salt, and then slowly drizzle in the measured water while stirring with the wooden spoon. Form it in a ball with your hands, then cover it with plastic wrap and let …
From thewanderlustkitchen.com


HOMEMADE CORN TORTILLA RECIPE - SALT AND WIND
Make The Corn Tortilla Dough: Place the masa harina and the salt in the bowl of a stand mixer fitted with the paddle attachment and mix a few times on low so the salt gets evenly incorporated. Turn the mixer up to medium speed and, while the mixer continues to mix, drizzle in all the hot water. Let the mixer continue for about 5 minutes or until the dough is uniform, thoroughly …
From saltandwind.com


HOW TO MAKE CORN TORTILLAS - A SPICY PERSPECTIVE
Press the dough into a rectangle. Then wrap in plastic and leave to rest at room temperature for 30 minutes. *The rest time softens the masa to make the tortillas more flexible. Set the skillet over medium heat. Place plastic wrap over the to top and bottom pressing-surface of the tortilla press.
From aspicyperspective.com


HOMEMADE BLUE CORN TORTILLA RECIPE - A FOOD LOVER'S KITCHEN
Peel back the plastic carefully. Heat a large flat pan on high heat on the stove top. When hot, place a tortilla in the center and cook for about 3 minutes, until browned spots form on the underside. After flipping, a bubble might form in the middle of the tortilla. This is fine.
From afoodloverskitchen.com


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