Homemade Corn Tortillas
- MakesMakes twelve 6-inch tortillas
- Cook Time1 hour
- 1
Making your own corn tortillas using masa harina (flour ground from nixtamalized corn) is not difficult, but it does take time and requires a few pieces of equipment. And if you’re new to tortilla-making, it will almost certainly take a couple of rounds before you find a rhythm in the process. You will need a tortilla press, a 10- or 12-inch nonstick skillet, a 10- to 12-inch cast-iron griddle or skillet, and a spray bottle filled with water. When pressing the tortillas, rounds cut from a clean plastic grocery bag (or a gallon-size zip-close cut into two 8-inch squares) ensure the dough won’t stick to the press. For cooking the tortillas, we use a two-stage method. As each one comes out of the tortilla press, it’s cooked first in a nonstick skillet for about 50 seconds to set the surfaces, then it’s finished in a blazingly hot cast-iron pan for about 45 seconds. During the second stage, we lightly drag a metal spatula across the tortilla, which often triggers a puffing action. Though a puffed tortilla deflates when removed from the pan, it’s texture is lighter and airier than one that hasn’t risen. That said, don’t worry if your tortillas don’t puff—they still will be far more delicious than store-bought. If you need more than a dozen tortillas, this recipe can be scaled up.
Don’t confuse masa harina with cornmeal or corn flour. Though all are made from corn, they are different products. In most supermarkets, masa harina is sold alongside the regular flour, or check the aisle where Latin American groceries are stocked. After making the dough (which is called masa), be sure to cover it well to prevent drying. The same goes for the dough balls as they wait to be formed into tortillas. Finally, if the pressed dough ends up with wrinkles or tears as you remove it from the plastic, don’t fret. Simply gather it up, form it once again into a ball and press it with the tortilla press.
Step 1
In a large bowl, stir together the masa harina and salt. While stirring with a silicone spatula, gradually add the water, then stir until the masa is evenly moistened.
Transfer the masa to the counter and knead until smooth and putty-like, about 1 minute. Pinch off a small piece, roll it into a ball and flatten it; if the edges crack, knead in more water, 1 tablespoon at a time, then test again.
Step 2
Transfer the masa to a large sheet of plastic wrap and wrap it tightly. Let rest at room temperature for at least 15 minutes or up to 1 hour to allow the masa to hydrate.
Meanwhile, cut out two 8-inch rounds from a clean plastic grocery bag (alternatively, cut a gallon-size zip-close plastic bag into two 8-inch squares).
Step 3
Divide the masa into 12 portions (each about 40 grams). Using your hands, roll each into a smooth ball and set on a plate.
Lightly spritz with water and cover with a kitchen towel.
Set a 10- or 12-inch nonstick skillet over medium-low and a 10- to 12-inch cast-iron skillet or griddle over high. Heat both until the cast-iron pan is very hot, about 10 minutes.
Step 4
While the pans are heating, line a large plate with another kitchen towel and spritz the towel with water a few times to dampen.
Open the tortilla press and lay one of the plastic rounds on the plate. Set 1 masa ball in the center and flatten it slightly with your hand. Cover with the second plastic round. Close the press and press down firmly on the handle.
Open the press, rotate the masa in the plastic 180 degrees and press firmly again; the tortilla should be about 6 inches in diameter. If the pans are not yet fully heated, leave the tortilla in the plastic until they are.
Step 5
Peel off the top plastic round. Using the plastic on the bottom, flip the tortilla onto the palm of your hand and slowly peel away the plastic.
Using both hands, carefully place the tortilla in the nonstick skillet and cook until the edges begin to dry and the tortilla releases easily from the pan, about 20 seconds. While the tortilla is cooking, press another ball of masa; set aside.
Step 6
Using a wide metal spatula, flip the tortilla and cook until it releases easily from the pan, about 30 seconds.
Now transfer the tortilla without flipping it to the cast-iron pan. Immediately, quickly and lightly drag the metal spatula across the tortilla 2 or 3 times; the tortilla should begin to puff. Cook until the edges begin to brown on the bottom, 15 to 20 seconds, then flip the tortilla and cook, pressing lightly on the edges, until lightly charred on the second side, about 30 seconds.
Step 7
Transfer the tortilla to the prepared plate (it will deflate) and enclose in the towel. Cook the second tortilla in the same way and press another; stack the tortillas as they are done and keep them wrapped in the towel (make sure the towel remains lightly moistened with water). Continue until all of the dough has been pressed and cooked. If the masa balls begin to dry out as they sit, lightly spritz them with water. Serve warm.
