Corn Tortilla Recipe
Ingredients
- 2 cMasa Harina
Instant Masa
- ⅓ clard
- 1 tspsalt
- 1 ¼ chot tap water
Directions
- 1
Set out a large mixing bowl, a cutting board and knife, a cast iron or nonstick skillet, and a tortilla press.
- 2
Measure the masa, lard, and salt into the mixing bowl. Pour very hot tap water over the lard to melt it. Mix the dough with a wooden spoon at first, then by hand until it is very smooth.
- 3
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.
- 4
Set the skillet over medium heat. Place plastic wrap over the to top and bottom pressing-surface of the tortilla press. (Some people like to slide a freezer bag over each section because it's a little more sturdy than plastic wrap.) Cut the dough into 16 equal pieces, leaving them under the plastic, so they don't dry out.
- 5
One at a time, place a ball of corn tortilla dough in the middle of the press, just slightly closer to the hinge. Press down hard to flatten the tortilla into a paper-thin circle.
- 6
Gently peel the corn tortilla off the plastic and move it to the hot dry skillet. Make sure you lay it in the skillet carefully so it has full contact with the hot surface. Cook for approximately 1 1/2 - 2 minutes per side. *Pulling the corn tortillas off the plastic is the only tricky part of the process. Because the tortillas are so thin and delicate, you might rip the first few in half. Simply form the dough back into a ball and repress.
- 7
Move the cooked corn tortillas to a holding plate and cover with a towel to keep warm. Repeat with the remaining pieces of dough. Serve warm.
Corn Tortilla Recipe
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About this Recipe
Unlock Authentic Flavor with Our Homemade Corn Tortilla Recipe Whenever a craving strikes for authentic tacos, sizzling fajitas, or cheesy quesadillas, nothing compares to the taste and texture of homemade corn tortillas. Forget the bland, often dry store-bought versions; this corn tortilla recipe delivers seriously soft, warm, and pliable tortillas that elevate any meal. Crafted with just a few simple ingredients, you'll be amazed at how easy it is to make these from scratch.
What truly sets these apart is the incredible freshness and tender chewiness you get only from making them yourself. Using Masa Harina (instant corn masa flour) is key, providing that distinctive corn flavor and naturally gluten-free base, perfect for those seeking gluten-free options. The addition of a little lard or vegetable shortening contributes to their wonderful suppleness, making them a dream to fold without cracking.
Learning how to make corn tortillas is a rewarding culinary skill that pays dividends in flavor. Once you try these, you'll understand why many prefer corn vs flour tortillas for their robust flavor and versatility, especially for traditional Mexican dishes. They hold up beautifully to juicy fillings and develop a lovely char when cooked on a hot griddle or comal.
Tips for Perfect Homemade Corn Tortillas
- Dough Consistency: The dough should feel like soft play-doh – moist but not sticky. Adjust water or Masa Harina slightly if needed.
- Even Thickness: A tortilla press is highly recommended for consistent, thin tortillas. If you don't have one, two flat plates or a heavy book can work in a pinch.
- Hot Surface: Cook tortillas on a preheated, dry comal or cast-iron skillet until they puff up slightly and develop light brown spots, usually about 1-2 minutes per side.
Serve these warm straight off the griddle with your favorite fillings for an unforgettable meal!