You often ask 'how do I make my own tortillas?' Well... here goes, our three simple steps for how to make your own corn tortillas.
How to make homemade corn tortillas
The homemade corn tortilla recipe below is quick and easy to make, and a wonderful addition to a huevos rancheros breakfast - Mexican spicy tomato sauce with eggs - or a classic Mexican dinner (see recipe for Mexican Birria here).
How to make corn tortillas soft
Avoid dry corn tortillas by making sure you knead the dough thoroughly before pressing. Corn flour absorbs water relatively slowly, so it can take up to half an hour of kneading to make sure the water is fully incorporated into the dough. While your tortillas are waiting to be cooked, cover them in a damp tea towel to make sure they don’t dry out further.Find more Mexican recipes here, or browse our collection of Mexican ingredients.
Ingredients for Corn Tortillas Serves: 4
- 200g masa harina flour
- 250g hot water
- 1 tsp salt
Equipment for Corn Tortillas
Method for Corn Tortillas
- Mix together the masa harina and hot water, and knead until it forms a dough. Divide into 10 equal size pieces and roll into balls.
- Prepare two sheets of baking parchment or polythene food bags, the same size as the tortilla press. Sandwich the ball of dough between the two sheets and place in the centre of the press. Press the tortilla.
- Fry the tortillas one by one in a dry hot pan or 'comal'. Do not use any oil. Cook for 1 ½ minutes on each side until slightly blistered and cooked through. Either keep warm in an oven wrapped in baking parchment. Alternatively leave to cool and reheat later.
- To reheat the tortillas, brush with water and fry one at a time in a dry pan.