Authentic Mexican Tortillas Recipe

Masa harina: This is a special type of corn flour made from dried masa, which is treated with lime. It gives the tortillas their unique flavor and texture.

Water: Warm water helps to hydrate the masa harina and make the dough pliable.

Salt: A small amount of salt enhances the flavor of the tortillas.

When mixing the masa harina and salt, ensure they are thoroughly combined before adding the warm water. This helps distribute the salt evenly throughout the dough. When adding the water, do so gradually to avoid making the dough too sticky. If the dough feels too dry, add a little more water, a tablespoon at a time. Conversely, if it’s too wet, sprinkle in a bit more masa harina. Kneading the dough until it’s smooth and elastic is crucial for the right texture. When rolling out the dough balls, use a piece of plastic wrap or parchment paper to prevent sticking and to achieve a uniform thickness. Cooking the tortillas on a preheated skillet ensures they cook evenly and develop those characteristic brown spots.

• corn flour masa harina - Substitute with whole wheat flour: Whole wheat flour can be used to make tortillas, though the texture and flavor will be different. It provides a hearty and nutty taste.

• corn flour masa harina - Substitute with all-purpose flour: All-purpose flour can be used to make flour tortillas, which are softer and more pliable than corn tortillas.

• warm water - Substitute with vegetable broth: Using vegetable broth instead of water can add a subtle depth of flavor to the tortillas.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content and flavor profile.

• Allow the tortillas to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled tortillas in a resealable plastic bag or an airtight container. If stacking, separate each tortilla with a piece of parchment paper to prevent sticking.
• Store the tortillas in the refrigerator for up to one week. This helps maintain their freshness and texture.
• For longer storage, freeze the tortillas. Lay them flat on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the tortillas to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to use, thaw the tortillas in the refrigerator overnight or at room temperature for a few hours.
• To reheat, warm the tortillas in a skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20-30 seconds until pliable.
• For a quick refresh, you can also steam the tortillas by placing them in a steamer basket over boiling water for a few minutes. This method helps restore their soft texture.

• For a quick and easy method, wrap the tortillas in a damp paper towel and microwave them for about 30 seconds to 1 minute. This will keep them moist and pliable.
• If you prefer a more traditional approach, heat a skillet or griddle over medium heat. Place the tortillas on the hot surface for about 30 seconds on each side until they are warm and slightly crispy.
• To reheat multiple tortillas at once, preheat your oven to 350°F (175°C). Wrap the tortillas in aluminum foil and place them in the oven for about 10-15 minutes.
• For a smoky flavor, you can reheat the tortillas directly over a gas stove flame using tongs. Hold each tortilla over the flame for a few seconds on each side until they are warm and slightly charred.
• If you have a steamer, you can steam the tortillas for a few minutes until they are soft and warm. This method is great for maintaining their moisture.

• Mixing bowl: Use this to combine the masa harina and salt, and to mix in the warm water until the dough forms.

• Measuring cups: Essential for accurately measuring the corn flour masa harina and warm water.

• Measuring spoons: Necessary for measuring the salt.

• Rolling pin: This will help you flatten each dough ball into a thin circle.

• Skillet: Heat this over medium-high heat to cook the tortillas.

• Spatula: Useful for flipping the tortillas to ensure they cook evenly on both sides.

• Kitchen towel: Keep this handy to cover the dough balls and prevent them from drying out while you work.

• Plastic wrap or parchment paper: Place this between the dough and the rolling pin to prevent sticking while flattening the dough balls.

Prepare ingredients ahead: Measure out masa harina, salt, and warm water before starting to save time.

Use a tortilla press: Instead of a rolling pin, use a tortilla press to quickly flatten the dough balls.

Cook multiple tortillas: If your skillet is large enough, cook two or more tortillas at the same time.

Keep dough covered: To prevent the dough from drying out, keep it covered with a damp cloth while working.

Preheat skillet: Make sure the skillet is hot before you start cooking to speed up the process.