Tortillas de Maíz (Homemade Corn Tortillas)
Local name: Tortillas de maíz
In short: Fresh tortillas from just masa harina, warm water and salt, pressed thin and cooked on a hot skillet until they puff and turn soft. It takes about 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 15 min
- Resting
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
A basket of warm corn tortillas is the foundation of Mexican meals, and making them takes three ingredients. Masa harina is corn that has been cooked with lime and dried, so it forms a soft dough when mixed with warm water. Press the dough thin and cook it on a hot dry skillet for about a minute per side, and the tortilla puffs and turns soft and fragrant. Fresh ones taste nothing like packaged ones.
Instructions
- Mix the masa harina and salt in a bowl. Add the warm water and stir, then knead with your hands for 2 to 3 minutes until you have a soft, smooth dough like play dough.
- Cover the bowl with a damp cloth and rest the dough for 15 minutes. Check the texture again: if it cracks when pressed, knead in water a spoonful at a time.
- Divide the dough into 12 balls of about 45 g (1 1/2 oz) and keep them covered.
- Cut a zip-top bag open along the sides to make two plastic sheets. Put a ball between the sheets in a tortilla press and press into a round about 13 cm (5 in) wide.
- Heat a dry skillet or comal over medium-high heat. Peel the tortilla off the plastic and lay it on the hot surface. Cook for 30 to 45 seconds until the edges lift and loosen.
- Flip and cook for about 1 minute until spotted with brown, then flip again for 15 to 20 seconds, when it often puffs up.
- Wrap the cooked tortillas in a clean cloth to keep them warm and soft while you cook the rest.
Tips
- No tortilla press? Press the dough ball between the plastic sheets with the flat bottom of a heavy skillet or a plate.
- If the edges crack when pressed, the dough is too dry, so add water. If it sticks to the plastic, it is too wet, so knead in a spoonful of masa harina.
Questions and answers
Can I use regular cornmeal instead of masa harina?
No. Masa harina is made from nixtamalized corn, which lets the dough hold together. Regular cornmeal or polenta will crumble. Look for masa harina in Latin groceries or the baking aisle.
How do I store and reheat corn tortillas?
Wrap them in a cloth or foil and refrigerate for up to 3 days. Reheat on a dry skillet for 20 seconds per side, or wrap in a damp towel and microwave for 30 seconds.
Why won't my tortillas puff up?
The skillet may not be hot enough, or the dough may be too thick or dry. Puffing is a bonus, not a requirement, and flat tortillas taste just as good.
How long does it take to make Tortillas de Maíz (Homemade Corn Tortillas)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Tortillas de Maíz (Homemade Corn Tortillas)?
About 220 kcal per serving, with 5 g of protein, 46 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 46 g |
| Fat | 2 g |
| Fiber | 4 g |
| Sugar | 0 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
