Best Homemade Corn Tortillas Recipes

HOMEMADE CORN TORTILLAS

Steps:

• In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
• Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
• Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
• Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

HOMEMADE CORN TORTILLAS

Steps:

• In a medium bowl, combine masa harina and water; mix well with your hands. When dough forms, begin kneading in the bowl. Continue adding water, a tablespoon at a time, until dough becomes smooth and thick; it should be the consistency of Play-Doh. Roll dough into a ball slightly smaller than a golf ball (1.5 oz or 40 g). Set aside on a baking sheet, covering with a damp kitchen towel to prevent it from drying out.
• Preheat a comal or skillet over medium heat. Meanwhile, cut freezer bag along either side to create a large plastic sheet; prepare the tortilla press by covering the bottom plate with half the sheet. Place a tortilla ball in the center of the bottom plate and flatten slightly with your hand; then cover the ball with the other half of the plastic sheet. Lower the press firmly so that the dough is sandwiched between the two plates. Open the press, flip the circle of dough (still sandwiched in plastic), and press again. Remove the flattened tortilla: it should be about 6 inches in diameter and an even thickness throughout.
• Test the comal by splashing a few drops of water on the surface; they should sizzle immediately. Remove raw tortilla from plastic and gently place onto the center of the comal. Watch for the edge of the tortilla to begin to dry out and turn opaque, 1 minute. Flip and cook the other side until the tortilla turns opaque and blistery, 1 more minute. Flip back to the first side and let it cook for a final 30 seconds. It will puff up like a balloon when it's cooked through. If the edges of the tortilla look grainy and dry, mix 1 tablespoon of water into the dough; make another dough ball and repeat the process of pressing and cooking.Once you've made your first "perfect" tortilla, you know the consistency is correct. Turn the rest of the dough into dough balls, lining them up on the baking sheet and keeping them covered with a damp towel throughout the pressing and cooking process.
• Line a basket or bowl with a dry towel and store the cooked tortillas in a stack, covering as you go. Wrapped up, they should stay warm for about an hour. (Alternatively, microwave the tortillas for 30 seconds.) Use cooked tortillas for Chef Cámara's Baja-Style Fish Tacos and Tinga de Pollo Tacos. For her Egg-Stuffed Tortillas and Deep-Fried Cheese Quesadillas, you will need to begin with uncooked tortillas.

HOMEMADE CORN TORTILLAS

Steps:

• Set a comal, a flat griddle, or a cast-iron skillet over medium heat until thoroughly heated. (If the pan isn't hot enough, the tortillas will stick to it.)
• Meanwhile, cut two circles about the size of the tortilla press plates (or at least 6 inches in diameter if using a rolling pin) out of thin plastic bags, such as produce bags from the grocery store; do not use plastic wrap.
• In a large bowl, mix together the masa harina, salt, and water and then knead in a circular motion until the dough feels smooth and without lumps. It shouldn't be wet or sticky but nice and moist. If it feels coarse when you gather the dough together, add a bit more water. Masa dries out fast, so keep it covered while you make the tortillas.
• Roll a piece of the dough in the palm of your hand into a ball about 1½ inches in diameter. Place one of the plastic circles on the bottom of the tortilla press and place the ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk, jiggling the press a little as you get to the bottom (this makes for a rounder tortilla). It should be about 5 inches in diameter and about 1/8 inch thick. Alternatively, you can place a ball between plastic sheets or parchment paper and roll out the tortillas with a rolling pin.
• Open the press, check the tortilla for dryness (see Cook's Trick), and add water to the dough if needed. Remove the plastic on top of the tortilla, then lift up the bottom piece of plastic and the tortilla with one hand and peel the tortilla away from the plastic with the other hand. Keep at least half of the tortilla off your hand to make it easier to transfer it swiftly to the hot pan.
• Place the tortilla on the hot surface and don't touch it for 30 seconds-even if it doesn't lie completely flat, resist the temptation to fiddle with it! Cook until you can easily lift it with a spatula, 40 seconds to 1 minute; it should be opaque on the cooked side. Flip and cook for about a minute longer, until it has begun to get brown freckles. Flip once more. After 10 to 15 seconds, the tortilla should puff like pita bread, if not all over, at least in one area. If it is not puffing, gently tease it along by poking it in the center with the tip of your finger. Once it puffs, let the tortilla continue cooking for another 15 to 20 seconds, so that it cooks all the way through. That extra cooking is what makes the difference between stiff tortillas and those that are toothy, tender, and pliable.
• Transfer the cooked tortilla to a clean kitchen towel or a cloth-lined tortillero (a tortilla basket, which looks just like a bread basket) and cover to keep warm while you make the rest of the tortillas.
• Cook's Trick
• The masa has to be as soft and smooth as Play-Doh. This has less to do with the kneading-which takes under a minute-than with the amount of water. The measurement given on most bags for masa harina is too low. Here I give you the measurement that works for me. Things will vary, however, according to climate and ingredients. One way to tell if your masa needs more water is to take a look at the first tortilla after you have pressed it out. If the edges seem cracked and rough, you need more water. The tortilla should be smooth and even along the edges, not at all ridged.

GRILLED SKIRT STEAK WITH HOMEMADE CORN TORTILLAS, GRILLED TOMATILLO SALSA, AND CILANTRO

Steps:

• For the steak: Preheat a grill over high heat. Season both sides of the steak with salt, sugar, cayenne, sweet paprika, coriander seeds and a drizzle of extra-virgin olive oil. Put the seasoned steak onto the hotter part of the grill and sear for about 2 minutes each side for medium-rare. Remove the steak from the grill to a cutting board and set aside to rest. For the tomatillo salsa: Add the tomatillos, shallot, garlic head, jalapenos, extra-virgin olive oil and salt, to taste, to a bowl. Toss to combine and put them onto the grill to char, about 2 minutes each side. Remove them from the grill and add them to a bowl. Once cool enough to handle, remove the garlic cloves from its husk. Add some olive oil, lime zest and juice, and cilantro leaves and toss to combine. Set aside until cool to room temperature. Add the mixture to a blender and puree until slightly chunky. Season with salt and pepper. For the Lime Creme Fraiche: To a small bowl, add the creme fraiche, lime zest and juice, and salt and pepper, to taste, and whisk to combine. Season as needed. For the corn tortillas: To a medium bowl, add the masa harina, lard, and water. Stir until the mixture forms a ball. Set aside to rest briefly. Put 2 pieces of waxed paper between a tortilla press. Put a small golf ball-sized piece of tortilla dough onto the waxed paper and press to flatten. Add a tablespoon of lard to a heated cast iron pan over medium heat and swirl to melt. Remove the tortilla from the waxed paper and add it to the pan. Allow it to cook until slightly toasted on the bottom and the edges start to curl. Flip and cook for a brief moment. Remove to a plate. Repeat with remaining dough. For plating each of the "build your own taco" plate: Put 3 tortillas onto each plate. Add some of the sliced steak and top with some of the tomatillo salsa. Serve the lime creme fraiche and the cilantro leaves on the side.

HOMEMADE CORN TORTILLAS - 1 WW POINT

Steps:

• Combine the masa harina and salt in a medium bowl; stir in 1/4 cup of the water, then stir in enough of the remaining 1/4 cup water, 1 tablespoon at a time, to form a soft dough. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
• Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
• To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.

HOMEMADE CORN TORTILLAS

Steps:

• In a bowl, mix masa, salt, and oil with your fingers, working oil into flour. Slowly add 3 cups water; stir with your hands to combine. Knead dough until it comes together in a smooth ball and no longer sticks to your hands. If it's too dry or wet, add water or masa by the tablespoon.
• Cut two 6- or 8-inch rounds (matching your press size) out of a plastic bag (to keep dough from sticking when you press it). Heat a nonstick griddle or cast-iron pan over medium, 10 minutes.
• Roll a golf-ball-size piece of dough between your palms; gently press flat. Place one plastic round on the bottom of the press and the other on top of dough; press firmly. (Or roll dough between plastic rounds with a rolling pin.) Remove top plastic, slip tortilla into one hand, then flip onto other hand. Peel off bottom plastic and flip dough onto griddle.
• Cook tortillas until golden in spots, 1 to 2 minutes. Flip; cook 1 minute more. Transfer to a clean kitchen towel; keep covered. Repeat with remaining dough. Tortillas can be refrigerated in a resealable bag. To reheat, wrap in a damp paper towel and microwave until warm.

HOMEMADE CORN TORTILLAS (SALLYE)

Steps:

• 1. Measure the masa mix and salt into a medium sized bowl. Measure 1 1/4 cups of boiling water and the shortening into a glass measuring cup. Stir until the shortening is melted. Pour this mixture into the bowl of masa and mix with a fork. When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands. If the dough is too dry, add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
• 2. Knead the dough for one or two minutes. Add more water if needed. The dough should be moist enough to stay together but not sticky.
• 3. Make a golf ball sized ball, and slightly flatten Place plastic wrap or waxed paper inside tortilla press or spray with non-stick cooking spray Place another sheet of plastic wrap or waxed paper on top of slightly flattened ball of dough Press with tortilla press If dough sticks to plastic, it is too moist. Add a little masa (corn flour) on top of ball to absorb the liquid You should keep dough covered with plastic wrap while working to avoid it drying out
• 4. Cook on non-stick griddle for about 45 seconds to 1 minute per side. Or cook for same amount of time in heavy cast iron skillet Voila!! You've got a corn tortilla ready to eat.
• 5. If you don't have a tortilla press, do the following: Place ball of dough on piece of waxed paper, cover with another piece of wax paper and use rolling pin or glass to flatten dough into thin round surface, then proceed to step 4

HOMEMADE CORN AND CORIANDER TORTILLAS

Steps:

• Combine the masa, coriander and salt in a medium bowl. Using your hands, cut the duck fat into the masa mixture until it looks like small peas are in the masa and it holds together when you squeeze it. Still mixing with your hands, slowly fold in the water. The dough should be moist but not sticky and hold together as a ball. Cover with a damp paper towel and let rest 10 minutes.
• Roll 2 tablespoons of the dough into a ball (the ball should be about the size of a golf ball). Press the ball in a tortilla press lined with wax paper. Hold the pressed tortillas between wax paper and keep any that are exposed to the air covered with damp paper towels.
• Heat a cast-iron pan over medium heat. Cook the tortillas in the dry pan until lightly browned and speckled on each side, about 2 minutes per side. Allow to cool completely. Eat immediately, if using as fresh tortillas.
• To make tortilla chips: Fill a Dutch oven with about 4 inches of vegetable oil. Heat over medium-high heat until the oil reaches a temperature of 360 degrees F. Cut the tortillas into quarters and, working in batches, fry until golden brown, turning once, 2 to 3 minutes. Season with Lime-Chili Salt if using.
• Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish.

HOMEMADE CORN TORTILLAS

Steps:

• 1. Combine the masa mix and warm water in a medium bowl, mixing until a soft dough forms. You can use a wooden spoon for mixing, but you will have better results if you use your hands. Turn the dough out onto a floured surface and knead until it is smooth.
• If the dough seems dry, add more water, a tablespoon at a time, as necessary.
• 2. To form the tortillas, one at a time, pinch off small handfuls (about 3 tablespoons) of the dough and roll each one between the palms of your hands into a ball. Cover the dough balls with a damp cloth as you form them, to keep them from drying out.
• 3. Cut a quart-size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line a tortilla press as you shape the tortillas, so they do not stick: Lay one side of the plastic over the bottom of the press, place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla press firmly down on the dough to shape the tortilla. (See Note.)
• 4. Heat a griddle until hot. Place a tortilla on the griddle and cook for 1 1/2 minutes. Using a spatula, flip it over and continue to cook, flipping it occasionally, until both sides are covered with small brown spots. Transfer to a plate and cover with a kitchen towel to keep warm while you cook the remaining tortillas, stacking the finished tortillas on the plate. Serve immediately.

EASY HOMEMADE CORN TORTILLAS

Steps:

• 1. In heat proof bowl combine masa and salt.
• 2. Add 1 1/2 cups of the water. Stir to combine.
• 3. If the mixture is still dry continue to add 1 tablespoon at a time until mixture is pliable.
• 4. When you can handle the dough - it should still be very warm, knead by hand in the bowl. It should remind you of a soft pizza dough.
• 5. Cover and let rest 30 minutes. Preheat your iron skillet to medium heat.
• 6. *** Note *** I use a tortilla press for corn tortillas. It is so much easier and quicker with this method. I cut a sandwich size ziplock bag down the seams to place the dough to be pressed.
• 7. Separate the dough into 12 equal pieces. The should be about the size of a golf ball.
• 8. Flatten slightly in your hand and place about 1/2 away from the bottom of the press as shown.
• 9. Press the tortilla. It should look like this and remove easily by peeling one side of the plastic at a time. If it sticks that means your dough is too wet and will need a little more Masa. If you do add a little more let the dough rest before trying again.
• 10. Place tortilla on hot pan and let cook until it can easily be removed and flipped. Don't force it - the tortilla will release when it is done on that side.
• 11. Flip and cook on the other side for 1 minute.
• 12. Stack finished tortillas in between a clean dish towel. Cover with plastic to allow tortillas to steam while you finish cooking the rest of the batch.
• 13. Corn tortillas are always best fresh, but you can refrigerate any remaining and reheat in the microwave for 15 seconds. These are fantastic with butter, or making street tacos.

HOMEMADE CORN TORTILLAS

Steps:

• Cook 1/4 cup of batter on a skillet, 2 minutes on each side.

HOMEMADE CORN TORTILLAS

Steps:

• Combine Masa Harina and salt in a medium-sized mixing bowl.
• Add boiling water and stir until dough resembles, thick, cooked cereal.
• Wet hands and form dough into balls the size of an egg.
• Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 inch thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper.
• Heat griddle or skillet on medium-high heat.
• Place each tortilla on the griddle and cook for approximately 1 minute on each side.
• (Tortillas should be lightly speckled.).
• * Masa Harina is available in the cereal section of most grocery stores.

HOMEMADE CORN TORTILLAS

Steps:

• Using electric mixer, mix all ingredients together.
• Heat griddle to medium heat.
• Spray griddle with mist of oil.
• Using 1/2 cup measuring cup, fill about 2/3 full with batter.
• Spread batter out onto griddle with spoon.
• Cook 2 minutes on each side.

HOMEMADE CORN AND CORIANDER TORTILLAS

Steps:

• Combine the masa, coriander and salt in a medium bowl. Using your hands, cut the duck fat into the masa mixture until it looks like small peas are in the masa and it holds together when you squeeze it. Still mixing with your hands, slowly fold in the water. The dough should be moist but not sticky and hold together as a ball. Cover with a damp paper towel and let rest 10 minutes.Roll 2 tablespoons of the dough into a ball (the ball should be about the size of a golf ball). Press the ball in a tortilla press lined with wax paper. Hold the pressed tortillas between wax paper and keep any that are exposed to the air covered with damp paper towels.Heat a cast-iron pan over medium heat. Cook the tortillas in the dry pan until lightly browned and speckled on each side, about 2 minutes per side. Allow to cool completely. Eat immediately, if using as fresh tortillas.To make tortilla chips: Fill a Dutch oven with about 4 inches of vegetable oil. Heat over medium-high heat until the oil reaches a temperature of 360 degrees F. Cut the tortillas into quarters and, working in batches, fry until golden brown, turning once, 2 to 3 minutes. Season with Lime-Chili Salt if using.Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

HOMEMADE CORN TORTILLAS

Steps:

• In a medium mixing bowl, add 1/2 teaspoon of salt to 2 cups of masa and mix until combined. Slowly add warm water and knead. It might take some trial and error to get the consistency right. If after kneading for a few minutes and the dough still sticks to your hands, it's too wet. Add a little more masa. We found the dough to be perfect right before it became too wet and sticky. Let dough rest for about 5-10 minutes allowing the moisture to incorporate into the masa. Using a press, cast iron skillet or cast iron pizza pan, flatten the dough ball into 4-5 inch rounds. Pre-heat flat top or cast iron pizza pan on medium-high heat. Place tortillas on flat top or heat source, flipping it in the first 10 minutes. Cook each side for approx. 2 minutes or until desired browning is achieved.

CHUCK'S HOMEMADE CORN TORTILLAS

Steps:

• Mix the flour, 1 1/2 cups water and salt together; knead to form the dough. Pinch off a golf ball size piece of dough and use your hands to flatten into a round shape. Set the dough on a piece of plastic and cover with another piece of plastic. Use the back of a heavy cast-iron pan to flatten the dough. Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep the tortilla warm.