Corn tortillas are a versatile addition to any meal, from traditional tacos to hearty casseroles. It's hard to beat freshly made tortillas, and this recipe is easy enough for just about anybody.
Growing up in Arizona, family trips to the Mexican border were exciting. Delicious food, shopping, and visiting family were always fun. On the way there, I always knew when we were getting close to Nogales Arizona, the city bordering Mexico....the aroma of corn tortillas waffled in the air. The little tortilla shops back in the 1970s were many, and I knew our family was going home with dozens of tortillas. When I make corn tortillas at home, the memories of my Dad singing his favorite Mexican songs on the trip to Nogales puts a smile on my face every time.
What is a Corn Tortilla
In North America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy. In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize, and blue maize corn tortillas.
Ingredients for Homemade Corn Tortillas
Corn Flour - Corn flour is a type of flour that's milled from dried whole corn kernels. Maseca, Masa Harina, and Bob's Red Mill are brands that provide corn flour. Corn Flour is NOT the same as Cornmeal. Corn flour can usually be found in the Hispanic aisle or the Organic aisle in the grocery store.
Salt - any type of salt can be used...sea salt, kosher, or regular salt.
Water - Warm water is between 110 and 90 F degrees
Tools for Making Corn Tortillas
How to Make Homemade Corn Tortillas
- Mix Masa Harina flour with salt. Slowly add warm water to flour a little at a time, and mix until the dough is soft, not sticky.
- Form into about 18 balls, and cover with a towel or plastic wrap.
- Place a comal (flat cast-iron pan), griddle, or ungreased dry skillet over medium heat for at least 8 to 10 minutes, until very hot.
- A tortilla press can be used for making corn tortillas. If you don't have a press, you can place a ball between plastic wrap or wax paper and roll it out.
- Place in a hot pan, for about 15 seconds, and flip, flip again until cooked approx. In 1 minute, the corn tortilla will puff up after you flip 2nd time.
- Remove carefully from the (comal) griddle. Cover tortillas when cooked. Store in a storage bag, or vacuum seal to freeze. Good for up to 1 week in the refrigerator, or freeze for up to 6 months.
We Recommend these recipes with Corn Tortillas
When I make Sonoran Flat Enchiladas, I prefer thicker corn tortillas. I intentionally make thicker tortillas or patties... dip them into red enchiladas sauce, top them with cheese, and serve with rice and beans.
