Corn tortillas are a staple in many Latin American cuisines, providing a soft, pliable base for tacos, quesadillas, enchiladas, and more. Made with just a few simple ingredients, homemade corn tortillas have a richer flavor and texture compared to store-bought versions. Plus, they’re gluten-free and naturally vegan. Whether you’re planning a fiesta or just want a homemade twist to your meals, these tortillas are perfect for any occasion.
Recipe: Homemade Corn Tortillas
Ingredients:
- 2 cups masa harina (corn flour)
- 1 ½ cups warm water
- ½ teaspoon salt
- Optional: 1 tablespoon vegetable oil or melted butter (for softer tortillas)
Instructions:
- Mix the Dough:
In a large mixing bowl, combine masa harina and salt. Slowly add the warm water, mixing with your hands or a spoon until a dough forms. If you prefer softer tortillas, add the optional oil or melted butter at this stage. - Knead the Dough:
Knead the dough for about 2-3 minutes until it becomes smooth and pliable. If the dough feels too dry, add a tablespoon of water at a time until you reach the right consistency. - Rest the Dough:
Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes. This helps the dough absorb the water and makes it easier to work with. - Shape the Tortillas:
Divide the dough into small, golf ball-sized portions. Roll each portion into a ball. Place a ball between two pieces of plastic wrap or parchment paper, then press it flat using a tortilla press or a heavy skillet until it’s about 6 inches in diameter. - Cook the Tortillas:
Heat a cast-iron skillet or non-stick pan over medium-high heat. Carefully peel the tortilla from the plastic and place it onto the hot skillet. Cook for about 1-2 minutes on each side, until it begins to puff slightly and develops light brown spots. - Serve:
Stack the cooked tortillas in a clean towel to keep them warm and soft until ready to serve. Enjoy them with your favorite fillings!