Experience the authentic taste of fresh, handmade corn tortillas that are soft, pliable, and bursting with natural corn flavor. These traditional Mexican staples are incredibly simple to prepare using just two main ingredients: masa harina and warm water. Unlike store-bought versions, homemade tortillas offer a superior texture and aroma that elevates any meal. They are perfect for wrapping around savory fillings, serving as a side to soups, or enjoying on their own with a sprinkle of salt and lime. This recipe yields tender, slightly chewy tortillas that puff up beautifully when cooked on a hot comal or skillet. Ideal for taco nights, brunch spreads, or any occasion where fresh, wholesome food is desired, these tortillas bring a touch of homemade warmth to your table.
Tortillas De Maiz
Description
Experience the authentic taste of fresh, handmade corn tortillas that are soft, pliable, and bursting with natural corn flavor. These traditional Mexican staples are incredibly simple to prepare using just two main ingredients: masa harina and warm water. Unlike store-bought versions, homemade tortillas offer a superior texture and aroma that elevates any meal. They are perfect for wrapping around savory fillings, serving as a side to soups, or enjoying on their own with a sprinkle of salt and lime. This recipe yields tender, slightly chewy tortillas that puff up beautifully when cooked on a hot comal or skillet. Ideal for taco nights, brunch spreads, or any occasion where fresh, wholesome food is desired, these tortillas bring a touch of homemade warmth to your table.Ingredients
Directions
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Heat water until it is warm to the touch, not boiling.
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In a large bowl, combine the corn flour and gradually add the warm water, mixing with your hands.
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Knead the dough for several minutes until it forms a smooth, pliable ball that does not stick to your hands. Add more water if too dry, or more flour if too sticky.
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Divide the dough into small, equal-sized balls, roughly the size of a golf ball, depending on desired tortilla size.
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Flatten each ball into a thin, round disc using a rolling pin, a tortilla press, or your hands.
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Heat a comal, cast-iron skillet, or non-stick pan over medium-high heat until very hot.
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Place a flattened tortilla on the hot surface and cook for about 30-60 seconds until the edges start to dry and spots appear.
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Flip the tortilla and cook the other side for another 30-60 seconds, pressing down gently with a spatula to help it puff up if possible.
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Remove from heat and wrap cooked tortillas in a clean kitchen towel to keep them soft and warm while you finish the batch.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 21.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.8mg1%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 0.6g3%
- Sugars 0.8g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use masa harina (nixtamalized corn flour) like Maseca for authentic texture and flavor. Regular cornmeal will not yield the same result.
If the dough feels too stiff, add water one tablespoon at a time. If it is too sticky, add a little more flour. The dough should be soft and pliable.
Keep the pan very hot. If the tortillas brown too quickly before cooking through, reduce the heat slightly.
Store leftover tortillas in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat on a skillet or in a microwave wrapped in a damp paper towel.
The yield will vary based on the size of the tortillas. This recipe typically makes 12-16 small tortillas or 8-10 large ones.
