Making homemade corn tortillas is actually almost ridiculously easy, once you get the hang of it. All you need is masa harina corn flour, water, a tortilla press (You can use a rolling pin, but a tortilla press is helpful.), and a hot griddle surface.
What Is Masa Harina?
You’ll need a special corn flour called masa harina for making the tortillas. Masa harina is corn flour that has been treated with calcium hydroxide or “lime” which makes it more nutritious and easier to digest by releasing the niacin in the corn.
Where to Buy Masa Harina
Masa flour can be found at Mexican markets or online. Look for masa harina that contains only corn and lime (calcium hydroxide) for corn tortilla making. You can make the tortillas completely by hand, by forming a thin pancake with the dough between your palms. But unless you are somewhat experienced in this method, you’ll get more consistent results by using a tortilla press.
What Kind of Tortilla Press to Use?
These too are available in Mexican markets and come either in wood or cast iron. They are available online. The wooden tortilla press pictured I purchased at a local Mexican market in town. You can also roll out the masa with a rolling pin, between pieces two pieces plastic wrap or in a plastic freezer bag. You can also make homemade corn tortillas with a rolling pin. Still place the dough ball in between 2 sheets of thick plastic (we recommend using a plastic freezer bag cut into 2 squares). Then, roll to your desired thickness. We don’t mind the uneven edges since it gives it that extra homemade feeling. But if you want perfect circles, you can use a 5-inch biscuit cutter to shape your tortillas.
Tips to Keep the Dough from Sticking
We recommend cutting a plastic freezer bag apart at the seams to press your tortillas, but you can also use parchment or wax paper to the same effect. You may be tempted to dust your surface with flour, but don’t. That’ll just make your tortillas dry and stiff.
How to Store Corn Tortillas
You can’t freeze the prepared masa dough, but you can store it in the refrigerator for a couple of days. Then, pinch off bits of dough to make fresh corn tortillas whenever you desire. If you love fresh corn tortillas as much as we do, you can also make up a double batch and freeze the cooked tortillas. Cool them completely and store them in between sheets of waxed paper in a zip-top freezer bag. Thaw and reheat in a skillet or microwave whenever you’d like.
How to Heat Leftover Corn Tortillas
There are so many ways to reheat your cooked corn tortillas. You can wrap the whole stack in aluminum foil and reheat them in a preheated oven at 350°F for 5 to 10 minutes, depending on the size of your stack. You can also reheat them in a microwave. Just be sure to cover your plate with a paper towel or a lightly damp kitchen towel. The tortillas will be softer and more pliable this way. You can also reheat them in a slightly oiled skillet, such as a cast iron skillet. Regardless of how you reheat your tortillas, the trick is to heat them without drying them out.
Ways to Enjoy Your Homemade Corn Tortillas
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Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. The dough will be a little gritty at first, but should become more pliable as you knead it. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough. Make about 16 to 18 balls from the dough. Place another piece of plastic over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 4 to 5 inches. Serve immediately or refrigerate and reheat.
