Corn Tortillas

Homemade Corn Tortillas are hands down the easiest (and most worth your time) recipe on Eat Up! Kitchen. There’s just two ingredients – masa and water.

Corn Tortillas
Corn Tortillas

What else do you need for (probably) the best corn tortillas you’ve ever had in your life?? I’m glad you asked! One of the most important and often overlooked ingredients is time. I’m just sayin’ – every recipe has it so I didn’t want to leave it out. All-in-all though, you could have fresh homemade corn tortillas in under thirty minutes (if you’re only making like 3 or have a huge flat top to cook them all at the same time). The answer I’m sure you’re really looking for is a cast iron tortilla press. I picked mine up from webstaurantstore.com for under $19. You’ll also need a cast iron skillet to cook the tortillas.

Corn Tortillas
Corn Tortillas

Here’s the recipe – are you ready??

– Combine 2 cups of masa harina + 1 1/4 cup warm water with a wooden spoon and knead in to a ball.
– Wrap in plastic and rest for at least 10 minutes.
– Divide in to 12 equal portions and knead in to smaller balls.
– Place each small ball in to a tortilla press lined with plastic and press.
– Heat in a cast iron skillet over medium high heat until the edges turn up – about 2-3 minutes, flip and heat for another minute. Transfer to and cover with a barely damp towel to steam.

Corn Tortillas
Line your tortilla press a plastic bag that’s been cut open on the sides.
Corn Tortillas
Place one of twelve equal size balls of dough in the plastic, press down on it slightly so it doesn’t roll away.
Corn Tortillas
Press!
Corn Tortillas
Ta-da!
Corn Tortillas
Corn Tortillas
Corn Tortillas
Corn Tortillas
Corn Tortillas
Heat them on medium high heat for 2-3 minutes on the first side. About 1 minute on the other side. The first couple are always a little lack luster.

Your homemade corn tortillas are ready for taco time! Just be sure that any time you reheat your corn tortillas that you repeat that last part. If you neglect to rest your warm tortillas in a barely damp towel you’ll risk them getting hard and crunchy. These tacos should be soft and pillowy.

To store your homemade corn tortillas, place a pice of parchment paper between each one before you wrap them in plastic wrap. Then place them in a zip top bag and squeeze out all the air. Refrigerate for up to a week. I like to reheat mine right on the open stove top flame just under they’re warmed through. Then I let them rest in a barely damp kitchen towel for about a minute to relax.

Homemade corn tortillas are 100% one of those foods that make more sense to make at home. Comparing these to the big machine made tortillas by brands like Mission is like comparing a really good craft beer to Miller High Life. Seriously.

Soooo… fun side note! Evidently I used corn meal for these tortillas! I’m pretty sure that means I shouldn’t even publish this recipe. I swear that I stood in whole foods for a solid 3 minutes looking at their baking section looking for masa harina. I also just looked on instacart. They clearly do not have masa harina. The bag I bought says harina de maiz on it but apparently it’s just white corn meal. Welp, I guess this just means that if you’re stuck in a pinch, or Whole Foods, you can go with corn meal instead. And its really, really good. Oh well. Happy Taco Tuesday!

Corn Tortillas
Homemade Corn Tortillas
Corn Tortillas
Is it just me or does this corn tortilla look like Curious George?

Corn Tortillas

Recipe by AnthonyCourse: Lunch, DinnerCuisine: MexicanDifficulty: Super Easy
Servings

12

Tortillas
Prep time

5

minutes
Cooking time

1

hour 
Resting time

10

minutes
Total time

1

hour 

15

minutes


Homemade Corn Tortillas are hands down the easiest (and most worth your time) recipe on Eat Up! Kitchen. There’s just two ingredients – masa and water. Comparing these to the machine-made tortillas by brands like Mission is like comparing a really good craft beer to Miller High Life. Seriously.

Ingredients

  • 2 Cups Masa Harina

  • 1 1/2 Cups warm Water

Directions

  • Combine 2 cups of masa harina + 1 1/4 cup warm water with a wooden spoon and knead in to a ball.
  • Wrap in plastic and rest for at least 10 minutes.
  • Divide in to 12 equal portions and knead in to smaller balls.
  • Place each small ball in to a tortilla press lined with plastic and press.
  • Heat in a cast iron skillet over medium high heat until the edges turn up – about 2-3 minutes, flip and heat for another minute. Transfer to and cover with a barely damp towel to steam.
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3 Comments

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