Store bought tortillas are awful. There, I said it. They’re nasty. They’re not pliable, they taste weird, and they’re full of preservatives and strange ingredients that are just not necessary for a good tortilla. Good tortillas have 3 ingredients; corn masa flour, water, and salt. It doesn’t get easier than that, and yet, they’re a bit of an art to perfect.
It took me years to figure it out, even with lessons IN MEXICO from a Mexican chef. This isn’t a recipe you can just follow. Your cooktop, pan, humidity, and elevation can all play a role in how your tortillas turn out and the water to flour ratio. It’s about observing the tortilla and figuring out when it’s ready to flip. It may take you a while to figure it out, but once you do, and the tortilla puffs up for you, it will be extremely rewarding! Even if they don’t, they still taste way better than store bought tortillas.
I stopped using a spatula to flip my tortillas, as they are usually easy to move and pick up when they’re ready. Using a spatula only encouraged me to move them before they’re ready. Don’t. You’ll end up with an impossible to clean pan if you move them too soon.
I recommend using a heavy bottom skillet or cast iron flat grill to cook the tortillas. You need to use high heat and most non-stick cookware is not supposed to be used at those temperatures. They also tend to cool down once you put something in the pan, which makes it difficult to keep the pan hot enough to cook multiple tortillas. DO NOT use oil, it will smoke up your house. Your tortillas should not stick if your skillet is hot and you don’t try to flip them before they’re ready.
To Prepare
Begin by setting a large heavy-bottom skillet or cast iron flat grill over medium-high heat. You want that pan scorching hot before you begin. In a medium bowl, mix 2 cups of corn masa and some salt to taste. Add half the water and mix with a fork until the dough begins to come together. It will be crumbly and resemble sand.
Continue adding water until there’s no more crumbly dry flour at the bottom and the clumps of dough appear larger and begin to come together.
Lightly massage the dough with your hands now and work it into a ball. It should feel wet but not sticky and it should not crumble. Do a little test tortilla if you must.
If they’re too wet, they won’t separate from the plastic and may fall apart. If they’re too dry, they will crack a lot on the skillet and may have trouble puffing up. Either splash 1 tbsp of water to moisten or a couple tsp of masa to firm up.
Using a tortilla press or two large frying pans. Press the tortillas into a thin disc shape between two pieces of plastic (I reuse a large ziplock bag that I’ve cut in half). They should be almost see through and evenly pressed all around.
Remove the tortilla from the plastic wrap by pulling one side away then flopping the tortilla into your other hand and peeling the other side of plastic off the back of the tortilla. Gently set the tortilla on the skillet, making sure you don’t burn yourself or that you trap too many bubbles under the tortilla. It’s almost like a gentle backhand motion towards the pan as you release the tortilla.
Cook for 30 – 45 seconds on one side, flipping when steam begins to appear around the tortilla and the sides just begin to curl up (easier to flip as well).
Flip then cook for another 45 seconds to 1 minute 15 seconds until done. It’s done when you flip the tortilla over again to the original side and press down on it and it puffs up. If it doesn’t, flip it back over and give it another 15 – 30 seconds. If it still does not puff up but appears cooked, set it aside anyways. Not all of them will be perfect.
Place the cooked tortillas in a tortilla warmer or under a warm towel. They finish cooking and become pliable when they sit together in a warm place.
Finish cooking all the tortillas, and leave them stacked while you finish preparing your taco filling or sides.
The tortillas freeze very well. Reheat on a hot frying pan with some oil until hot and pliable on both sides.
Fresh Homemade Corn Tortillas
Equipment
- Tortilla Press
- Flat Griddle or Cast Iron Skillet
- Tortilla Warmer or Kitchen Towel
Ingredients
- 1 cup corn masa flour
- ¾ cup lukewarm water more or less*
- pinch of salt to taste
Directions
- Preheat a large heavy-bottom skillet or cast iron flat grill over medium-high heat. You want that pan scorching hot before you begin.
- Mix the corn masa in a medium bowl and a sprinkle of salt. Add half the water and mix with a fork until the dough begins to come together. It will be crumbly and resemble sand. Continue adding water until there’s no dry flour at the bottom and the clumps of dough appear larger and begin to come together. You may need more or less than what the recipe says.
- Lightly massage the dough with your hands now and work it into a ball. It should feel wet but not sticky and it should not crumble. Do a little test tortilla if you must. If they’re too wet, they won’t separate from the plastic and may fall apart. If they’re too dry, they will crack a lot on the skillet and may have trouble puffing up. Either splash 1 tbsp of water to moisten or a couple tsp of masa to firm up.
- Divide the dough into 9 golf ball sized pieces and cover until ready to cook.
- Press the tortillas into a thin disc shape using a tortilla press or two heavy pans. Place the dough ball between two pieces of heavy plastic (I reuse a large ziplock bag that I’ve cut in half). They should be almost see through and evenly pressed all around.
- Remove the tortilla from the plastic wrap by pulling one side away then flopping the tortilla into your other hand and peeling the other side of plastic off the back of the tortilla.
- Place the tortilla on the hot skillet gently, making sure you don’t burn yourself or that you trap bubbles under the tortilla. Holding the tortilla in the palm of your hand, gently drape the tortilla over the skillet, then flipping your hand over in a gentle backhand motion, release the tortilla onto the skillet.
- Cook for 30 – 45 seconds on one side, flipping when steam begins to appear around the tortilla and the sides just begin to curl up.
- Flip then cook for another 45 seconds to 1 minute 15 seconds until done. It’s done when you flip the tortilla over again to the original side and press down on it and it puffs up. If it doesn’t, flip it back over and give it another 10-15 seconds. If it still does not puff up but appears cooked, set it aside anyways. Not all of them will be perfect and it’s better not to overcook them.
- Place the cooked tortillas in a tortilla warmer or under a warm towel. The steam allows them to finish cooking and become pliable.
- Finish cooking all the tortillas, leaving them stacked until ready to eat.
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