Corn Tortillas

Corn Tortillas are so easy to make at home and so much better than store bought. You only need 3 ingredients and 20 minutes to make these.

Recipe highlights

You will love these corn tortillas because they taste fresh, the texture is amazing and you only need 3 ingredients to make them.

You will have fresh tortillas on demand in just under 20 minutes.

You will never want to go back to store-bought with these easy and tasty corn tortillas.

If you prefer flour tortillas, check my step by step guide on how to make them.

Ingredients

Corn tortillas use a special corn flour that undergoes a process called Nixtamalization. It is simply the process of adding hydrated lime to the corn which makes it more digestible.

This type of flour also known as Masa Harina is readily available in any grocery store. I personally love the Bob's Red Mill Masa Harina.

• Masa Harina: Corn flour with added hydrated lime.
• Water: Hot water helps the dough come together quickly.
• Salt.

That is it! When the ingredient list is short, high quality ingredients matter. I try to use organic corn masa for the best flavor.

Step by step

This recipes comes together quickly. Start by boiling the water and measuring the corn flour.

Use a bowl to combine the flour and salt. Add the water and use a wooden spoon to combine it until the dough is cool enough to handle.

Use your hands to knead the dough until no longer sticky, about 2-3 minutes and let it rest for about 5 minutes.

Divide the corn dough into golf size balls. You will get about 8-10.

Press the dough balls in between 2 pieces of plastic wrap or parchment paper. Use a tortilla press or something to flatten the corn dough.

Preheat a griddle (I like to use cast iron) and spray with avocado oil.

Place the flatten dough on the griddle and let it cook for 30 seconds. Use an offset spatula to flip it and cook for another 30 seconds. Turn one more time and cook for 30 seconds.

Expert tips

Making the dough can a bit tricky since the humidity in the air influences the texture.

Start by slowly mixing the water. I like to add ¾ of the total water first, mix and see if I need to use more. This way I can control the amount of liquid and avoid adding more corn flour later if the dough is too sticky.

A tortilla press is a great investment. It works for making tortillas and also tostones. It is one of my favorite kitchen gadgets.

Use a clean tea towel to wrap the cooked tortillas and keep them warm.

Use a cast iron skillet to cook the tortillas or a non-stick skillet.

Storage and reheating

Store the cooled tortillas in a ziplock bag in the fridge for up to 3 days.

To reheat them use a skillet and use the 30 second per side technique.