Corn Tortillas Recipe

Masa harina: This is a special type of corn flour treated with lime, essential for making authentic corn tortillas.

Warm water: Helps to hydrate the masa harina and form a pliable dough.

Salt: Enhances the flavor of the tortillas.

When mixing the masa harina and warm water, ensure the water is not too hot, as it can make the dough too sticky. Aim for a consistency similar to playdough—firm but pliable. If the dough feels too dry, add a teaspoon of water at a time until the desired texture is achieved. Conversely, if it's too wet, sprinkle in a bit more masa harina. When flattening the dough balls, place them between two sheets of plastic wrap or parchment paper to prevent sticking and to achieve an even thickness.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, although it won't have the same fine texture and flavor. You may need to adjust the water content to achieve the right dough consistency.

• masa harina - Substitute with all-purpose flour: While not traditional, all-purpose flour can be used to make a different type of tortilla. You will need to add a bit of oil and baking powder to mimic the texture.

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

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different flavor profile.

• Allow the corn tortillas to cool completely 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 avoid sticking.
• Store the tortillas in the refrigerator for up to one week. This keeps them fresh and ready for your next taco night or enchilada feast.
• For longer storage, consider freezing the tortillas. Lay them flat on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the tortillas to a resealable freezer bag. Label the bag with the date for easy tracking.
• When ready to use, thaw the tortillas in the refrigerator overnight or at room temperature for a few hours. Reheat them on a skillet or in the microwave, wrapped in a damp paper towel to retain moisture.
• For a quick refresh, sprinkle a few drops of water on the tortillas before reheating. This helps to restore their pliability and softness.

• Stovetop Method:

  1. Preheat a cast iron skillet over medium heat.
  2. Place the corn tortillas directly on the skillet.
  3. Heat each side for about 30 seconds to 1 minute until they are warm and pliable.
  4. Wrap the reheated tortillas in a clean kitchen towel to keep them warm.

• Microwave Method:

  1. Stack the corn tortillas on a microwave-safe plate.
  2. Cover the stack with a damp paper towel.
  3. Microwave on high for 30 seconds to 1 minute, depending on the number of tortillas.
  4. Check if they are warm enough; if not, microwave in 15-second increments.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the corn tortillas in aluminum foil.
  3. Place the foil-wrapped tortillas in the oven.
  4. Heat for about 10-15 minutes until they are warm throughout.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Wrap the corn tortillas in a clean kitchen towel and place them in the steamer basket.
  4. Cover and steam for about 1-2 minutes until they are warm and soft.

• 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 masa harina and warm water.

• Measuring spoons: Necessary for measuring the salt.

• Tortilla press: Ideal for flattening the dough balls into tortillas, ensuring even thickness.

• Rolling pin: An alternative to the tortilla press for flattening the dough balls.

• Cast iron skillet: Perfect for cooking the tortillas, providing even heat distribution.

• Spatula: Useful for flipping the tortillas in the skillet.

• Kitchen towel: Handy for covering the dough balls to prevent them from drying out.

• Plastic wrap: Can be used to line the tortilla press or rolling pin to prevent sticking.

Prepare ingredients in advance: Measure out masa harina, salt, and water before starting to streamline the process.

Use a tortilla press: A tortilla press saves time compared to a rolling pin, ensuring even thickness quickly.

Preheat the skillet: Heat the cast iron skillet while preparing the dough to reduce waiting time.

Batch cooking: Cook multiple tortillas at once if your skillet is large enough to save time.

Store properly: Keep cooked tortillas warm in a towel or tortilla warmer to maintain flexibility and save reheating time.