Learning to Make Homemade Corn Tortillas

Now more than ever, cooking at home is essential. I decided as a culinary dietitian, being used to providing my meal prep services to clients, I would conduct some free cooking demonstrations online, showing my audience how to make easy meals with their pantry staples.

One of these meals, a breakfast burrito, requires tortillas. In the past, I have always used the store bought version. However, driving back to Los Angeles from Arizona last week, I stopped in a random grocery store and saw masa harina on the shelf.

It dawned on me, how can I be a home-cooking dietitian if I never even make my OWN tortillas?

All you need is masa harina, water and a pinch of salt.

Corn tortillas are a Mexican food recipe staple. Where would the taco, enchilada or tortilla chips be without corn tortillas?

I will admit I was hesitant to add corn tortillas on my blog. Corn tortillas have been around forever, and there are tons of recipes for tortillas on the internet. Since I have never made them before writing this, how could I possibly make them any better or different?

However, I realize I don’t have any traditions passed down on how to make a corn tortilla in my recipe arsenal. I didn’t use a press, I used parchment paper and a plate to try to get them into the correct shape and I cooked them in my cast iron skillet. If there are rules, I definitely broke them.

Here is how I made my first homemade corn tortilla:

The dough;

The amount on the back of the package gave me a recipe to create 24 TORTILLAS. I have no interest in having that many tortillas laying around, so I cut the recipe into thirds, and I may have not estimated properly.

Instructions to make these tortillas say the dough should feel firm but spongy, and that you need to let it sit for an hour before cooking. It appeared to me that I used more water than the recipe called for.  I figured while it was resting, the water would be absorbed. That way, the dough resists tearing and stays supple after cooking. I didn’t want my tortilla to split down the middle when I attempted to fold it.

Adding Salt;

This recipe called for the addition of salt. I added about ¼ teaspoon to ½ cup of masa harina flour. The little bit of salt is supposed to bring out the corn flavor.

Pressing the dough;

Once your dough has rested, corn tortillas are rolled out with a rolling pin or pressed in traditional tortilla press. I have neither of these items. Using a round plate or bowl, I attempted to press the dough, but the dough kept sticking to it. Whoops.

Next the directions discussed dividing the dough into 2-inch balls and pressing each ball between two pieces of waxed paper to make 6 inch circles. I used parchment paper instead because that is what I had on hand. The parchment allows you to press the tortilla much thinner than you ordinarily would without tearing it.

Cooking the tortilla;

 

 

 

 

 

 

The package didn’t say to use any oil, nor did the recipe, and perhaps that would have saved me. Looking at other recipes now, ideally, use about 1 tablespoon of oil on the skillet that is wiped away with a paper towel.  Use the same paper towel to re-apply oil when necessary. You don’t want to fry your tortillas, just keep them moist so they stay together, which I had some trouble with.

The tortillas should only cook for 1 minute on the first side and a little less than that on the second.  The tortillas should stay soft and flexible because it needs to wrap around something.  I have to say, I tried the first one I made (it tore, go figure!) and even though it was not pretty, it tasted delicious. I see why people make their own instead of using the store bought. I just have to perfect my cooking method, and use the right proportions.

Also, do note that if you are not going to serve them right away, let them cool completely before storing them in a zip top bag.

These tips can help make perfect (or close to perfect) tortillas every time.  You may need a little practice ( I know I do!), but it is only dough!  If the tortilla tears, try rolling it back into a ball and making it again. It is probably a good idea to make more dough than you think you will need the first time you try.  Masa harina is really cheap, so are salt and water so… do it! Make your own!