Best Almost From Scratch Corn Tortillas Recipes

HOMEMADE CORN TORTILLAS

Steps:

• Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
• If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
• Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
• Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
• Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
• Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
• Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
• Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.

CORN TORTILLAS

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.

CORN TORTILLAS FROM MASA HARINA

Steps:

• Cut 2 10-inch squares of thick plastic from a gallon-size Ziploc freezer bag and set aside to line an 8-inch tortilla press.
• Place the corn flour in a large bowl. Slowly add 2 1/4 cups hot tap water, kneading it in with your fingers. Once all the water has been added, knead until dough is smooth, 3 to 5 minutes. The masa should be very soft but not sticky, about the consistency of Play-Doh. If it is too dry, work in more water, 2 tablespoons at a time. If it is too wet, continue kneading until it dries out a bit or knead in additional corn flour. Masa dries out very quickly, so once it is at the right consistency, keep it covered with a damp kitchen towel.
• Heat a pancake griddle or a heavy nonstick or cast-iron skillet over medium heat. The goal is a steady medium-low heat.
• Pinch off about 2 ounces masa and roll into a ball about 1 3/4 inches in diameter. Flatten lightly between your palms to make a 2 1/2-inch round. Place one sheet of plastic on the bottom of the open tortilla press and place the dough in the center. Cover with the other sheet of plastic and press the lever gently but firmly to flatten the dough. Don't crank the lever down as hard as you can because the tortilla will be too thin.
• Flip the tortilla (still in the plastic) and press lightly again into an even 6- to 6 1/2-inch round. Place the tortilla (still in the plastic) in your left palm. Use your other hand to peel off the plastic, then invert the tortilla onto your right palm and peel off the other plastic. Gently release the tortilla onto the cooking surface.
• Watching carefully, cook just until one of the edges begins to appear dry, 15 to 25 seconds. (If you overcook the tortilla at this step, it will not cook properly.) Flip the tortilla and cook on the second side just until it is speckled with brown spots, 1 to 2 minutes, rotating it once. Flip the tortilla back to the first side. The tortilla might begin to puff at this stage. When it is just beginning to brown on the bottom, flip again, back to the second side, and move to a cooler part of the cooking surface, toward an edge. Let the tortilla finish cooking there until most of it appears translucent when held up to the light, 30 to 60 seconds.
• Stack cooked tortillas in a basket lined with a large napkin that you can fold over the top, which will let them continue steaming, keeping them soft and pliable. If not using immediately, store cooked tortillas in the refrigerator, well wrapped. To reheat, place directly on a hot surface or wrap in a damp towel and heat in the microwave for a few seconds.