Corn Tortillas

August 3rd, 2010 by Erin Gennow
Corn Tortillas

Corn Tortillas

I find the packaged corn tortillas in the store are often rubbery or dry.  My husband never liked corn tortillas, until we made homemade ones.  It’s really easy and all you need is corn flour (not corn meal), water, salt, and a rolling pin.  You’ll never go back to store bought corn tortillas again.  There’s nothing like a fresh, warm tortilla for your taco.

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes: 16 5-inch round corn tortillas

Ingredients

2 cups corn masa flour (found in the baking section of your grocery store, specialty stores, or online)

1 ¼ cup water

½ teaspoon sea salt or kosher salt

Equipment

Rolling pin (or tortilla press) and plastic wrap

Process

Combine the corn flour and salt.  Stir the 1 ¼ cups water into the flour until combined.  The dough should just come together and be soft and pliable, but not wet or crumbly.  If it’s a bit crumbly add more water 1 tablespoon at a time.

Divide the dough into 16 equal size dough balls.  Place the dough balls into a bowl and cover with a damp linen cloth or paper towel.

Corn Dough for Tortillas

Corn Dough for Tortillas

Place a dough ball in the center of a piece of plastic wrap and cover with another piece of plastic.  Roll the dough out with a rolling pin into a 5 inch round.  Don’t worry about getting it perfect.  Carefully pull the plastic off the tortilla.  Repeat with remaining dough balls.

Alternately, if you have a tortilla press, line it with plastic wrap, place a dough ball in the center, and press into a 5 inch round.

Preheat a skillet over medium-high heat.  I like to get a couple skillets going so I can cook about 4-5 tortillas at one time.  Place the tortillas in the heated, dry skillet and cook for about 1 minute per side.  Place the cooked tortillas in a warm towel to keep warm.

Serve with your favorite taco filling!

The tortillas are best eaten the same day they are made.  Store extras in a zip top bag in the refrigerator for up to one week.

To re-warm microwave a tortilla wrapped in a damp paper towel for 30 seconds.  Or use leftovers to make oven baked tortilla chips.

More Corn Tortillas

More Corn Tortillas

Share

Tags: , , , , ,

6 Responses to “Corn Tortillas”

  1. [...] 1 Recipe Corn Tortillas (makes 16 tortillas) [...]

  2. [...] corn tortillas (either make half the recipe, or refrigerate for another [...]

  3. [...] A year ago on The Daily Morsel [...]

  4. [...] 1 Recipe Corn Tortillas [...]

  5. [...] Corn tortillas (store bought or [...]

Leave a Reply