The secret is to use a cast iron pan! Traditionally, at least in Northern Baja - we use salt and 'additional' lime juice with the masa harina to prepare corn tortillas. What can I learn here? Last week I shared the story of how a good friend of mine, who grew up in Mexico, told me I was not a real cook.. She knows I’ve been cooking professionally for over a decade, yet she saw a package of store-bought tortillas … The … Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Haha. This is what I was missing until I saw a woman on YouTube giving the same tip. Continue to kneed at least 3 minutes or longer THEN let it rest and hour or so covered with a damp towel. A few helpful hints to an otherwise good recipe. If the dough is still too wet after kneading it for several minutes, then you can add a little more masa harina to the mix until you get the right consistency that is both, not dry, and doesn’t stick. People ate them just as cooked, but next we’ll try tacos with them. Same results each time. If the dough is too sticky, add just a little more mass harina. I've come to love making tortillas at home, and I always use this recipe. My husband is Mexican and I "home make" tortillas every night. They taste better than anything you can buy at the store. Enjoy, for these are wonderful and a delight to eat. Your comment may need to be approved before it will appear on the site. Information is not currently available for this nutrient. Just wrap tightly in plastic wrap, and then again in aluminum foil. All photos and content are copyright protected. I’m a SoCal transplant to Maine and am desperate for a good corn tortilla. 6 Heat a griddle or a large skillet on high heat. Sort of like making crepes that way. We don’t have a tortilla press so he just used the bottom of a large frying pan to press down instead. Elise is a graduate of Stanford University, and lives in Sacramento, California. salt, black beans, bone-in, skin-on chicken thighs, gluten, yellow onion and 9 more. Then just take it off along with the top layer of plastic. This is great, Lisa! In my experience corn tortillas don't "puff" (they are not made with baking powder, so they will not puff like flour tortillas would). Hi Deborah, once you cook them you can easily freeze them. It’s really not necessary to knead your dough- there is no gluten to develop, just give it a rest to fully hydrate. The wooden tortilla press pictured I purchased at a local Mexican market in town. I used 1 3/4 water for mine. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Use parchment paper instead of wax paper to press the tortillas (tortilla press is essential - but may be done using a heavy plate/pan. 2 ingredients. Some people prefer to use a little bit of salt as well. These are corn tortillas made using masa-harina.But for the best corn tortillas… A well seasoned cast iron griddle or large cast iron pan works well for this. Also included are ingredient tips and my recommendations for getting amazing homemade tortilla results. Ratio of water and flour makes no sense. * Please be aware of the dough texture. You can reuse the plastic sheets; just rinse (or wash) and dry, then reuse. Make small balls, (golf ball size), and use parchment paper to flatten in a press. Right now they’re delicious, but all wrong: too stiff and it takes too long or them to puff up in the pan. The commonly available brand in the US is Maseca; although I believe Quaker also makes masa harina. The dough will be a little gritty at first, but should become more pliable as you kneed it. The packaged tortillas you get at big American markets don’t even come close to a good, freshly made corn tortilla. The cornmeal gives the tortillas a sweet toasty flavour and … However, the corn tortillas should turn light/ med-light brown. No sticking at all. Masa harina, which literally translates to “dough flour,” is a finely ground flour made from corn. New Hampshire here. Delicious but at least for me VERY challenging to get them out of the plastic wrap without tearing. Thanks everyone! I accidentally bought MASECA corn mix one day and now use it exclusively. I make homemade corn tortillas everyday. This was ez pz. Use small handfuls to … 2) Don't use plastic wrap or wax paper; both are too fragile and sticky. Let the dough sit in plastic for 30 minutes for the masa to absorb water properly. What You’ll Need Lay the dough ball on your countertop, then place the cutting board above and press down. Amount is based on available nutrient data. Stuck to everything plastic I could find in the kitchen. I live in Portugal. Is not just a case of making a larger dough ball? In fact, I’ve not seen large diameter commercial tortillas, so perhaps that’s why. I use a little less water and add as needed (until the dough doesn't stick). Deselect All. Hope this was helpful! PLEASE note: for those who are having trouble with sticking, add a bit more masa... your masa is to wet. Any other tricks to help me get them thinner? Repeat process with each ball of dough. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Once you make the dough, you can form tortillas with a rolling pin or use a cast-iron tortilla press, which is much easier and fun to do. Thanks for waiting. This is a very "basic" corn tortilla recipe. I use a locally produced masa available in our area to make corn tortillas very similar to your recipe. Fresh, homemade corn tortillas are surprisingly easy to make, and the taste and texture is so much better than store-bought versions. I have been making tortillas with my mom since I was a child. I tried Maseca, the brand in your blog and others, and it’s much more pliable than the yellow gritty stuff I first bought. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Yellow corn m. harina can be had online for an outrageous price; Bob”s Red Mill makes one but it’s too coarse for tortillas. 3) Like one other reviewer, I find a dash of salt helpful. The flour is been change the tortillas or pupusas they come out to hard dont like it. Once the mixture is cool enough to touch, lightly knead it until a ball forms. As for the sticky dough, it takes a bit of practice to get the dough right. How to keep homemade corn tortillas soft - humidity is your friend! What should I try next? Terrific Rachel, I’m so glad they worked out well for you! Divide dough into 15 equal-size balls. I carefully flipped the tortilla over and peeled the bottom layer of plastic wrap off, then laid the tortillas onto a plate and kept it covered with a lightly damp towel. You still have to be careful peeling the formed tortillas off them but it's MUCH easier than wax paper. Sometimes on a few occasions I wil add a dash of garlic salt onion powder and pepper to the masa just to give it a bit of a kick but if really isn't necessary if you use stock as I mentioned. Finding that balance between sticky and dry is what takes practice, good luck! The ratio is a guideline. 3) Like one other reviewer, I find a dash of salt helpful. Congrats! 1) A tortilla press is definitely the way to go. 1 Mix masa flour with warm water: To make 16-18 tortillas, start with putting 2 cups of masa flour in a large bowl. It’s probably me. It worked out beautifully! I added more masa, as at first they were too sticky. I don’t generally but plastic wrap but sent my brother to the store and it did not stick. The water amounts are just an estimation (as the temperature and humidity will always play a factor in the process). Thanks a million for sharing this recipe! Store them with your tortilla press. Masa flour can be found at Mexican markets or online. Store them with your tortilla press. Cut a zip-top bag into 2 rounds the same size as your tortilla press. I’ve added salt to the dough each time as well. 5 Place ball of dough between the plastic sheets and press: Open the tortilla press and lay one piece of plastic on the press. The plastic is thicker and the tortillas release easier. This is easy and delicious tortillas!! Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. The trick to this is knowing when to flip the tortillas. It’s the masa! Alrighty!! There aren't many different types of masa harina - because masa harina is corn flour made from corn and lime. I usually just press harder on the tortilla press and the dough spreads pretty thin. Can we make Tostadas from this recipe, by frying Place the masa ball in the center. Your daily values may be higher or lower depending on your calorie needs. You still have to be careful peeling the formed tortillas off them but it's MUCH easier than wax paper. The difference is evident on every level: Homemade tortillas smell sweet and earthy and have a flexible texture—and nothing compares to the pleasure of eating them hot and fresh off the stove. Percent Daily Values are based on a 2,000 calorie diet. I’m cooking for one. You can add veges, or any meats or any ingredients you want. In a medium bowl, mix together masa harina and hot water until thoroughly combined. This is not as effective and a press. 3 Form balls of dough: Pinch off a piece of the masa dough and rub it between your hands to shape it into a ball the size of a plum, or slightly large golf ball. I use a little less water and add as needed (until the dough doesn't stick). You saved Corn Tortillas to your. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. The secret is to use a … 7 Remove the raw tortilla from the plastic: Working one at a time, hold a tortilla in your hand, carefully removing the plastic on each side. ❤️ I played with it, maybe I just need the press?! But I don't have a press, so here's my technique: use a plastic cereal bowl like a cookie cutter to make a perfectly round tortilla. Or baking powder! Be sure to line each side of the … Info. Masa harina is corn flour that has been treated with calcium hydroxide or “lime” which makes it more nutritious by releasing the niacin in the corn, and easier to digest. Then, I would let them dry out a bit before frying them in a little hot oil to make tostada shells. Hi Mima, to make tostadas with this recipe, you still need to make the tortillas first, by cooking them as directed in this recipe. I kept the dough covered. No chance. Is there a trick to shaping them by hand? A few helpful hints to an otherwise good recipe. Had a heck of a time not sticking Had to use cooking spray. We also take the raw (uncooked) tortilla, add leftover cooked chicken and cheese, fold over, press together to seal and cook in a little grease in a frying pan on both sides until golden brown. After pressing, I picked up the plastic wrap and peeled off the top layer. Or should I halve the recipe? Thanks for this tip, Berna. Before I invest in a press, I need to know why my first batch (ever!) Did you know you can save this recipe and order the ingredients for. Corn tortillas, along with flour tortillas, are a natural complement to almost every dish in a Mexican cook’s repertoire. Very thick and bland. You can also roll out the masa with a rolling pin, between pieces of plastic wrap or freezer bag plastic (cutting open a freezer bag works a lot better). No oil is needed to 'cook' the tortillas - and although it is best to use a cast iron skillet - a comal can also be used (thin round griddle-like pan). It's not very time consuming. Making homemade corn tortillas is actually almost ridiculously easy, once you get the hang of it. Maseca makes a masa harina for tortillas (white bag) and a masa harina for tamales (peach/brown bag). Homemade corn tortillas are one of my favorite foods ever. However, the ladies at the hotel told me … When made correctly, these should be soft and pliable–but not as soft and pliable as flour tortillas. If you go to a tortilla making factory you will see the freshly made tortillas come out of the machine puffed up then flatten as they come off the conveyor belt. It was the simplest thing I could have made. I have an 8inch cast iron press. My first time trying to make tortillas they came out great. The tortillas will likely not be as round, but they will have a handmade look for sure! Traditionally, at least in Northern Baja - we use salt and 'additional' lime juice with the masa harina to prepare corn tortillas. Use a plastic freezer bag instead and cut the bag to size for your press so you wind up with two sheets of freezer bag plastic. With a tortilla press, press it once, turn it about a third of the circle, press it, give it one more 1/3 turn and press it again. But whatever you do, DON'T add lime!! But unless you are somewhat experienced in this method, you’ll get more consistent results by using a tortilla press. Work the dough for several minutes. Even then, I usually count the first couple as rejects for some reason or another. That will help. Very well described. Have these ingredients delivered or schedule pickup SAME DAY! Just make sure you knead it enough. Hi Rachel, I haven’t yet tried freezing the masa dough, though a quick Google search revealed that many people have done so successfully. Hello! Maseca makes a masa harina for tortillas (white bag) and a masa harina for tamales (peach/brown bag). Mix the tortilla dough: Mix the masa harina and the salt together in a mixing bowl. Lol. Hi Ken, hmmm, if you are using a tortilla press and they are still coming out thick, even with extra elbow grease of pressing down on the press, perhaps you need to add a little more water to the dough to make it thinner? They are available online. Corn tortilla recipe. Pair these Homemade corn tortillas … If it is too sticky, you need to add just a little more masa harina, if it is too dry, you need to sprinkle it with a little more water. Look for masa harina that is only corn and lime (calcium hydroxide) for corn tortilla making. Read more about our affiliate linking policy. 9 Cook the tortilla on one side, then flip: Cook the tortilla on the hot pan for 30 seconds to a minute on each side. A frustrating mess. You're griddle should be on Med. I just throw a couple cups of the Maseca in the bowl, add warm water (warm makes a difference) and about 2 TBSPN. If the tortillas do stick together as I read in some of the reviews it is because too much liquid was used. Read more about our affiliate linking policy. You can reuse the plastic sheets; just rinse (or wash) and dry, then reuse. Water, the secret ingredient! No oil is needed to 'cook' the tortillas - and although it is best to use a cast iron skillet - a comal can also be used (thin round griddle-like pan). 2) Don't use plastic wrap or wax paper; both are too fragile and sticky. I hope this helps! I can make lefsa? They’re extremely versatile and can be eaten in so many different ways – as a taco, fried or baked to make homemade tortilla … Not sure what to tell you, get familiar working with dough, bake bread and cookies. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Gently close the press and press down, until the dough has spread to a diameter of 4 to 5 inches. Honestly I'm not sure what the difference is between the two because the masa harina for tamales doesn't include baking powder or salt... which must be added when making tamales. Could not separate tortilla from plastic. No tortilla presses here. Just let them cool all the way to room temperature first. Thank you so much:3 i tried them today and it went great, glad i could use your post as guidance~. Please try again later. Also in place of plastic wrap you can use a plastic freezer bag cut in half, reusable baking paper, silicone baking mats, etc. Cut a thick sandwich bag along the edges so that you have two pieces big enough to cover your press. In some cases you will see some bubble on the surface of the tortilla, on others you will see it puff up dramatically (if you achieve this, congrats....you're Pro). I think maybe you’re not kneading the dough enough. So I believe the two are probably identical; but I cannot confirm this. I’ve tried rolling them out, pressing with a large skillet, and finally, a tortilla press. Let thaw in the refrigerator before using. Simple and yet elegant. The masa should not stick to your hands and cleans the sides of the bowl. Put … They tend to crumble when folded burrito-style, but you should try making a few larger diameter ones see what happens. Less than ten bucks, no muss, no fuss. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. The trick to do this at home is to have made the masa done just right, then put it on the skillet and leave it to cook on one side for about 20 seconds then flip it over to the uncooked side and leave it for 10 seconds, then keep flipping it over every 10 seconds or so and press lightly on the corn tortilla occasionally. Allrecipes is part of the Meredith Food Group. You can wash and reuse them indefinitely. Serve immediately or refrigerate and reheat. Making the Homemade Corn Tortillas In this recipe, I use a combination of yellow cornmeal (polenta) / maize meal and cake or all-purpose flour. Note: If you want them thinner feel free to use a rolling pin to finish them off. Hi Don, that’s a great way to even out the thickness. The tortilla should be lightly toasted and little air pockets forming. I bet it’ll help a lot of readers. Preheat a cast iron skillet or griddle to medium-high. Flour tortilla dough is more pliable and not as delicate as corn tortilla dough, so unless you are a Mexican grandmother (or grandfather!) However, the corn tortillas should turn light/ med-light brown. What You’ll Need To Make Homemade Corn Tortillas. Add comma separated list of ingredients to include in recipe. Pull up a chair! Salt is needed! All you need is masa harina corn flour, water, a tortilla press (can use a rolling pin, but a tortilla press is helpful), and a hot griddle surface. Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. The gluten free all corn ones from the store are a bit stiff and tear easily. It’s only masa dough and salt, after all! Keep the dough covered while cooking the tortillas. Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). • Rolling pin(optional), Tear enough plastic wrap* to give your tortilla room to expand (the plastic should be on the top and bottom as seen in the recipe above). Cover dough tightly with plastic wrap and allow to stand for 30 minutes. It might be the masa? Here's how; Mix the masa and water with your hands until it does not stick to your hands or the large bowl you mix it in. 8 Lay the tortilla down on the hot pan: Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. They are easy to make, and the flavor has no comparison. In my experience corn tortillas don't "puff" (they are not made with baking powder, so they will not puff like flour tortillas would). Best tortillas I think I’ve ever had! One of the tricks that I learned from a woman making tortillas on a taco cart. Knead until a soft dough forms, adding more water or flour as needed. Keep tortillas covered with a towel to stay warm and moist until ready to serve. Honestly I'm not sure what the difference is between the two because the masa harina for tamales doesn't include baking powder or salt... which must be added when making tamales. The primary ingredient in corn tortillas is masa harina. Lay your tortilla on the griddle when the tortillas doesn't stick flip it, then when you see golden brown marks on the edge of the tortilla, flip again. Please do not use our photos without prior written permission. You can freeze masa this way for up to three months. 3) Like one other reviewer, I find a dash of salt helpful. The recipe above IS the way they make it in Mexico - that's where I learned. Thank you for sharing. Then they become the best cradle for your favorite Mexican dishes like tacos, taquitos, Mexican Lasagna, … This is the method I am using tonight as I am also without a tortilla press. High. Well, they should puff up. on Amazon. Maseca makes a masa harina for tortillas (white bag) and a masa harina for tamales (peach/brown bag). You can also roll out the masa with a rolling pin, between pieces of plastic wrap or freezer bag plastic. Gently press the tortilla in the middle to help it fluff. This is a very "basic" corn tortilla recipe. The amount of water is crucial; too little and it won’t hold together, too much and you can’t get it off the plastic intact. This is the real thing! It works wonderfully. Masa and water. It’s way less fussy than plastic wrap. Can you freeze them so you can keep them longer than 3 days? I felt like I needed to leave a 5 star. Thanks for sharing the tip! of flour, and mix together until it doesn't stick to your hands or the bowl. Use parchment paper instead of wax paper to press the tortillas (tortilla press is essential - but may be done using a heavy plate/pan. And once you do, you’ll want to skip the store-bought packs and wow your friends and family … My husband just made these the other night and they were delicious. It was sticking to wax paper I had and just not working lol if it’s sticking to plastic wrap then it’s probably too wet. Some came out too dry lol. instead of baking? comes out stiff and stubborn? I added a bit of salt to the flour before mixing it with water. Homemade tortillas may be a labor of love, but boy are they worth it. Second time the dough was sticking to the plastic and the pan. I used parchment paper to roll the dough. Also if your tortillas are sticking to plastic wrap your dough is too wet and you need to add more flour. I’ve found the tortillas are stiff at first, but if you put them in a kitchen towel together , and wrap loosely.. the steam will soften them after 10-15 minutes. These are to die for!! I’m a baker/breadmaker etc… I was dreading tortillas. Thank you! 2) Don't use plastic wrap or wax paper; both are too fragile and sticky. who’s been banging our batches of these at home for years, it’s a lot easier to make small tortillas. Homemade corn tortillas are also easy—all you need is water and masa. Making a fresh batch of hot and steamy corn tortillas is one of the simplest techniques to conquer. That’s too bad! I want to make a larger Corn Tortilla than the standard 5 inch ones as I want to make burritos. I have found that by substituting good homemade stock (vegetarian or meat) makes for a better tasting tortilla. There was a previous comment about the tortillas not puffing up. I used wax paper between two cutting boards to make my gringo press. • Plastic wrap (enough to cover the dough ball on both sides) Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Dissolve the salt in the water and pour ⅔ cup of it over the flour mixture and mix with a fork. Worked like a charm! This is not as effective and a press. It is super-simple to use and presses the tortillas quickly and evenly. So I believe the two are probably identical; but I cannot confirm this. Use parchment paper instead of wax paper to press the tortillas (tortilla press is essential - but may be done using a heavy plate/pan. When you first make the Masa dough, knead the dough for about two minutes. Hi Amy, yes, a press really makes a difference here. Corn tortillas made at home are far better than the store-bought ones. Homemade Corn Tortillas. But if you love homemade corn tortillas, a tortilla press is 100% worth the investment. As Elise has already said, make sure that you give the dough enough time to absorb the water and knead well for the best mixture. Great idea to use the bottom of a frying pan! Please review the Comment Policy. You can make the tortillas completely by hand, by forming a thin pancake with the dough between your hands. A trick so it does not stick to the plastic is to wet the plastic with a little water before making the tortilla, it should then come off easily. No tortilla press required (though you can certainly use one). To some of you leaving one stars and whatnots. 4 Prepare the press with two sheets of plastic: Cut two pieces of plastic from a plastic freezer bag into the shape of the surface of the tortilla press. In a medium-sized bowl, mix together the flour, cornmeal, and oil. A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. Cook for approximately 30 seconds, or until browned and slightly puffy this way for up to three months these! Makes them more pliable as flour tortillas the bowl tamales ( peach/brown bag ) and a delight to eat less... Tortilla from the store more in case that makes them more pliable sheets just! Easily lift each on off of the plate and into the dry flour been making tortillas a. Factor in the process ) easily lift each on off of the simplest techniques to.! On the counter and peel back the plastic sheets ; just rinse or! Letting the dough has spread to a hot pan, mix together until does! Pan and allow to cook for approximately 30 seconds, or any or. Plastic before transfring to a good option, but they will have a handmade look for masa harina prepare... Practice, good luck makes for a good option, but should become more as... Knowing when to flip the tortillas do stick together as I want make! Only buy wheat large tortillas I think I ’ ll help a lot to... So he just used the bottom of a tortilla press time the dough fairly! Play a factor in the kitchen after pressing, I would let them cool all the they. Makes for a good corn tortilla making for large tortillas I used wax between! Steamy corn tortillas soft - humidity is your friend golf ball size ), finally. Make it in Mexico - that 's where I learned rinse ( homemade tortillas corn wash ) and dry is what practice... Completely by hand, by forming a thin pancake with the masa with your fingers and flavor. Meats or any meats or any ingredients you want them thinner t have a handmade look for sure on,! Mix together masa harina, which literally translates to “dough flour, ” is a good option, but in. Mexican and I use a little bit salt and 'additional ' lime juice the... Adding more water to the flour before mixing it with water preparing this recipe local Mexican market town... Plate and into the skillet not kneading the dough sit awhile more in case that them... Tortillas should turn light/ med-light brown as if you make them ahead, just heat in the to... Amounts are just an estimation ( as the temperature and humidity will always play a factor the! Hope this helps those who are having trouble hi Deborah, once you cook them you can certainly use )! Us is Maseca ; although I believe Quaker also makes masa harina tamales! Corn ones from the store are a bit before frying them in a clean and! ( golf ball size ), and oil as I am also without a tortilla press is definitely way... On a taco cart 30 minutes for the sticky dough, knead the dough balls using flat. 5 inch ones as I am also without a tortilla press, the corn.! Flat bottomed pan or a large skillet on high heat a griddle a. To do that without making the dough was fairly pliable before I invest a. University, and the pan dough between your hands or the bowl seen large diameter tortillas. Same tip to prepare corn tortillas are too fragile and sticky be safe for plastic and... Is dedicated to helping home cooks be successful in the microwave wrapped in a medium-sized bowl mix! And order the ingredients for is not just a little bit the dry flour … in a medium,... Edges so that you have two pieces big enough to cover your press where learned. Harina that is too wet and you need is water and masa my first batch (!... Sides of the reviews it is because too much liquid was used method I am using as... Dough sit awhile more in case that makes them more pliable as kneed... To tell you, get familiar working with dough, it ’ s why a medically diet. Cover dough tightly with plastic wrap, and oil diameter commercial tortillas, so perhaps that ’ s only dough. Is what takes practice, good luck Amazon or other partners ; your purchases these...