Learn how to make corn tortillas. Just a few tips and tricks to help you make the best tortillas, even without a press!
Corn tortillas are definitely my favorite — flour tortillas just lack that authentic flair. Not even as a kid was I a fan of soft tacos.
Living in Asia doesn’t make getting my fill of Mexican food easy. Although I can buy them in Kuala Lumpur, it’s a drive across the city, and the place that sells them in is the center of the worst traffic area.
Tacos and margaritas on the patio… yes. That’s my idea of a good time.
We have 3 bottles of GOOD tequila in the kitchen. Alex and I used to make margaritas a few times a month to have as an end-of-the-week happy hour on the patio. In our new-parent-panic, we’ve added locks with keys to every window, including our patio doors. We also have mesh across our patio bars, so even if somehow he was able to get out onto it, he couldn’t go anywhere. #firsttimeparents
Maybe we will have to drink those margaritas next to the pool downstairs. Pair them with some chicken and avocado tacos made on some fresh corn tortillas. Now we’re talking.
Tips for How to Make Corn Tortillas
- When I learned how to make corn tortillas a few years back, I considered buying a press in the States and bringing it back in my suitcase… but that would probably mean 1 less jar of almond butter. So, I developed an amazing technique: Put the tortilla ball between a folded piece of parchment paper. Put a cutting board on the floor, the parchment wrapped ball on top, and then another cutting board on top of that. With both feet balanced on the sides of the top cutting board, press down firmly, and then jump a little to really get it flat. Seriously! It works so much better than trying to press it on the counter. Do not use a rolling pin- unless you’re way more skilled than me, it won’t turn out round.
- Corn is nearly always GMO unless it’s organic. You can buy organic masa harina. Bob’s Red Mill is starting to remove GMOs from their products, but I haven’t found any information about whether or not their masa harina is non GMO.
- 3 cups masa harina
- 3/4 teaspoon sea salt
- 2 1/4 cups hot water (plus a few tablespoons)
- Add the masa and sea salt to a large bowl, and then pour 2 1/4 cups boiling water over it.
- Use a wooden spoon to mix together, and when it's cooled enough, use your hands to begin kneading the dough.
- For the softest and most pliable tortillas, continue to knead for 4-5 minutes, although this step is totally optional. I usually don't do it.
- As I knead the dough, I add a tablespoon of water when it starts to crack, and it brings it back together.
- Allow the dough to rest for 15-30 minutes, to allow the water to fully soak into the corn flour.
- Separate the dough into 2 portions, and then separate both of those balls into halves, until you have 18 small balls.
- Roll each section of dough into a smooth ball. Wet hands to smooth the ball if it is cracking.
- Use a tortilla press to flatten, or read the tips above for the method I use, no press needed!
- Preheat a skillet over high heat, and then cook each tortilla until browned spots appear, flip, and cook for another 30 seconds.
- Remove from heat, and keep wrapped in a towel until read to serve.
- Unused tortillas can be kept in a sealed plastic bag or container in the fridge. Reheat in a skillet to soften again.
Recipes that use Corn Tortillas:
- Thai-Mex Steak Tacos, by Marla Meridith
- Buffalo Chicken Tacos, by iFOODreal
- Butternut, Spinach, and Black Bean Enchiladas, by Sunkissed Kitchen
- Blackened Salmon Tacos with Mango and Pickled Cabbage Salsa, by Sunkissed Kitchen
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