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February 22, 2019

Easy Homemade Corn tortillas


Corn tortillas 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.


Homemade Corn Tortillas with corn press


Growing up in Arizona, family trips to the Mexican border was exciting. Delicious food, shopping, and visiting family were always fun. Our family 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, I knew our family was going home with dozens of tortillas. When I make corn tortillas at home, the memories of 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. 

Ingredients for Corn Tortillas

Corn Flour -   Corn flour is a type of flour that's milled from dried whole corn kernels. Maseca, Masa Harina, 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 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 degrees F 





Tools for Making Corn Tortillas
Corn Tortilla Press
Rolling Pin and storage bag - cut each side of the bag to make one long plastic strip.

Corn tortilla patty

How to Make 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, 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 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. 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 up to 6 months.







We Recommend these recipes with Corn Tortillas
Sonoran Flat Enchiladas

When I make Sonoran Flat Enchiladas, I prefer thicker corn tortillas. I intentionally make thicker tortillas or make patties... dip them into red enchiladas sauce, topped with cheese, and serve with rice and beans.
 



How to Make Homemade Corn Tortillas


Corn tortillas 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..

Ingredients:
  • 4 cups Maseca Corn Flour
  • 1 1/4 tsp salt
  • 3 1/2 cups warm water(not hot)
  • Tortilla press or plastic gallon storage bag
Instructions:
  1. 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.
  2. Form into about 18 balls, cover with a towel or plastic wrap.
  3. 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.
  4. A tortilla press can be used for making tortillas. If you don't have a press, you can place a ball between plastic wrap or wax paper and roll it out.
  5. Place in a hot pan, for about 15 seconds, and flip, flip again until cooked approx. 1 minute, the corn tortilla will puff up after you flip 2nd time.
  6. Remove carefully from the (comal) griddle. Cover tortillas when cooked.
  7. Store in a storage bag, or vacuum seal to freeze. Good for up to 1 week in the refrigerator, or freeze up to 6 months.

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