Corn Tortillas
Tortillas de Maiz
Recipe Yield
12 tortillas
Cooking time
25 minutes
Rate this recipe
Ingredients
- 2 cups corn tortilla flour
- Pinch kosher or coarse sea salt
- 1 3/4 cups water or enough for a Play Doh consistency may vary with climate
To Prepare
- Set a comal, griddle or ungreased dry skillet over medium heat for at least 8 to 10 minutes, until very hot.
- Meanwhile, cut 2 circles about the size of the tortilla press plates out of thin plastic bags, such as produce bags from the grocery store.
- In a large mixing bowl, mix together the corn tortilla flour, salt and the water and knead in a circular motion. It should feel smooth and without lumps, like Play Doh. Though, it shouldn’t be too wet or sticky. If it doesn’t feel smooth and feels coarse when you attempt to make the masa balls, add a bit more water. Masa dries out fast, so if you leave it unattended, cover it with a clean moist kitchen towel or cloth.
- To make the tortillas, one by one, make dough balls of about 1 1/2-inch in diameter. Place one plastic circle on the bottom of the tortilla press and place the masa ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk. As you clamp down the press, jiggle it a little as you are getting to the bottom, this makes for a rounder tortilla. It should be about 5-inches in diameter and about 1/8-inch in height.
- If the edges of the tortilla seem cracked and jagged, the dough needs a bit more water. Once you have a tortilla with smoother edges, you are set. (Alternatively, you can place a ball of dough between two plastic pieces and roll the tortillas out with a rolling pin).
- Open the press, take the top plastic off, lift the bottom plastic with the tortilla in one hand and peel the tortilla from the plastic with the other hand. I peel it with my right hand, as I am right handed. Lay it on the griddle, skillet or comal softly, but swiftly.
- Once the tortilla is on the hot surface, don’t touch it for the next 30 seconds! Even if it didn’t lay completely straight, resist the temptation to fiddle with it. Let it cook until it can be flipped without sticking to the comal, just like pancakes, or until a spatula can easily lift it. Another sign that it is ready to be flipped, is it becomes opaque on the side that it was cooking on.
- Turn over, and cook for a minute, until opaque and starting to get brown freckles on the side that is now on the hot surface. If it is opaque but it has white-ish areas, you need to leave it a bit longer until it becomes freckled with brown spots.
- Turn over once more, and now after 10 to 15 seconds, the tortilla should puff up like pita bread, if not all over tortilla, at least in an area of it. If it is not puffing, gently tease it by poking with your finger softly in an area of the tortilla around the center. Once it puffs, let the tortilla cook for another 15 to 20 seconds, so that it cooks internally in the puffed up area. That is the difference between ok tortillas, and to die for, malleable, fully cooked, soft tortillas.
- Transfer each cooked tortilla to a clean kitchen towel or a cloth-lined tortillero.
- If eaten that same day, tortillas may be kept wrapped in a clean kitchen towel or cloth. If not, wrap in a kitchen towel, place inside a closed plastic bag, and store in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal for 30 seconds or so on each side before eating. They can also be frozen and kept for months.
Comments
46comments inCorn Tortillas
Kim
Aug 21
Hola for Melbourne Australia Pati,
Could upstairs recipe to make corn chips?
If so what’s the best way to do them? The same as you directions above, then cut up an bake?
Or what would you suggest as I don’t want to fry them
Pati Jinich
Sep 12
I have the perfect recipe for you to make chips out of these tortillas Kim, enjoy! http://patijinich.com/making_tostadas/
Tony Valenzuela
Dec 10
I am going to attempt to make corn tortillas but am unsure if I’m supposed to buy corn flour or instant corn flour (or if there’s a difference). Would much appreciate knowing which kind to get. Thanks!
Pati Jinich
Dec 11
Go for the regular corn tortilla flour Tony, have fun!
Roberto Di Martino
Nov 10
Hi,
Why does the flour tortilla have lard yet the corn one doesn’t? I make made a flour tortilla with a little white flour (3 to 1) usually add a tiny bit of oil either in the dough or in the pan, but the lard idea in the dough sounds great. Will lard also work in a corn tortilla mix please?
Thank you!
Roberto
Tasmania
Pati Jinich
Nov 11
The corn tortilla flour is treated already and they add some lime that gives the necessary moisture. Flour tortillas are made with lard to make them malleable, otherwise they will come out crispy and crack easily. I know some recipes that add lard to corn tortillas; if you do it, don’t add to much, probably 3/4 of a tablespoon tops 😉
Roberto Di Martino
Nov 12
Many thanks Pati, that’s really interesting. One thing I enjoy is trying new things. I’ll try a little lard in the corn and see. One thing I have always done as I saw it many years ago , which maybe I don’t need to, is to brush the tortilla vey lightly with a little water then turn over, which for me always seems to keep them moist and not crack. But I will try the lard and see if I can leave out that step. Thank you Pati, I love your recipes, great ingredients and simple, always the best! I’ll let you know how I go!
Mary Allison
Oct 15
Gracias por todo, Pati!
Barbara Pittman
Aug 11
My dough started out too wet, even after kneading for extra time. I added about 1/4 cup more flour to get the right consistency, and then it worked like magic. It is very satisfying to see the tortillas rise on that last flip, and the taste and texture is so much better than store-bought tortillas.
Pati Jinich
Aug 12
Yay Barbara, good job! Once you make your own tortillas, you never want to go back to store bought, right?
Steven C
Jul 11
Pati,
Thanks great recipe and YouTube, also from Australia, my go to for tortilla’s, makes the store bought ones taste like rubbish. For Kim, Essential Ingredient “Minsa Yellow Corn Masa Flour”.
Pati Jinich
Jul 12
Hi Steven, so happy you decided to give home-made tortillas a chance 😉
Kim
Apr 07
Hi pati, I live in Australia and I love your show. What is corn tortilla flour? Could I use polenta finely ground or semolina?
I don’t have a tortilla press could I roll them out the old fashioned way?
I’ve made your flour tortillas and my can’proved them, thought I would try corn, but having issues due to the above. Help me please 💖
Pati Jinich
Apr 07
Hi Kim, thanks all the way to Australia for tuning in! Corn tortilla flour is corn flour that has been treated with some calcium “lime” to release the niacin in the corn. I’ve heard of people making polenta tortillas but I have never tried. Of course you can roll your tortillas with a rolling pin or by hand, it makes it even more fun. Good luck!
Peng
Dec 29
I can’t find masa harina. Can I use a regular corn flour?
Pati Jinich
Dec 30
Look for Maseca, or any brand that says masa harina, or flour for making corn tortillas. Try asking your grocer or try online, Peng.
Pete
Nov 07
Excellent video of this recipe/ process! Especially the “teasing” part.
I can’t thank you enough Pati… I’m finally getting the perfect tortillas that I’ve longed for.
Mucho gracias!
Pati Jinich
Nov 10
SO happy to hear this, Pete!
Amy
Aug 02
I am just failing at making tortillas. I keep trying but they don’t puff up and it is taking so long for them to get brown freckles that they become over cooked and dried out. Do you have a video? I know this is suppose to be an easy thing so I don’t know why I can’t get it right.
Pati
Aug 03
You can do it, Amy! It just takes some practice. Here’s a video: https://www.youtube.com/watch?v=qT7E1XcGWAc&t=109s
Julie Ann Fox
Oct 15
Hi Pati, what brand of tortilla flour do you prefer?
Bob
Jul 15
love your shows , Pati ! … they inspire me !! keep them coming !
Pati
Jul 17
Thank you, Bob!
Bob
Jul 11
freshly made , thick corn tortillas are the best food I have ever tasted
Pati
Jul 12
I agree!
Scott M
Mar 14
I had grilled some Chicken the other day and wanted to make some type of soft tacos with it.
I decided to try to make corn tortillas from scratch. I saw your website and have watched your show quite often.
These are so easy and turned out very good. Thank you for the recipe and I will be trying some more too.
Pati
Mar 14
I am so thrilled you liked the recipe, Scott!!
michele west
Jan 30
Hi, I make my corn tortillas all the time now. I found out the secret. Mix and cover bowl with towel for one hour. They turn out perfect, dont tear, and peel off the plastic very easy.
Pati
Feb 01
Yay! Great tip!
D. Wilson
Jan 27
I found this kind of press at an Asian Market.
Lily B
Aug 04
Pati! Hi! I love your show, your recipes, everything!! I live in Mexico and I always hear about make corn tortillas and i think “why make corn tortillas? its so difficult!!” but you make the way to prepare them so easy.. i have to try!! from Chihuahua, Lily!
Pati
Aug 18
Go for it, Lily!!
Barbara & Stanley Stephenson
Jul 08
Dear Patti. Thank you for your shows. We really enjoy watching them and we are looking forward to getting your new cook book. Watching you make some Crullers, which look really good and was wondering where you can get the utensil for making them?
Thank you ,
Barbara and Stanley Stephenson
michele larson
Jul 07
Patti, Thank you so much. Now I can finally make corn tortillas.I love your show. Your boys are great. Thanks, a grandmother
Pati
Jul 08
Thank you!
Barbara & Stanley Stephenson
May 09
Dear Pati, we really enjoy your cooking show and your first cook book and do you have
a new cook book.
Thank you for your cooking shows,
Barbara and Stanley Stephenson
Pati
May 10
Hi, Barbara and Stanley, thanks so much for watching my show! And Yes, I have a new cookbook that will be coming out in April 2016, but there will be early pre-order in Amazon soon. 🙂
Harold
May 07
Pati,,
Where do I get the corn tortilla flour,, I have tried the mex premixed flour, but it dont work, and regular corn flour, it cracks,, have been trying for years to make fresh tortillas,, ::::??? it has to be the right kind of flour,, can you tell me where to get it????
Thanks
Harold
Pati
May 10
Harold, you can find it in any Latin grocery store, international store and mainstream stores in their latin or international aisles. Look for Maseca, or any brand that says masa harina, or flour for making corn tortillas. Ask your grocer or try online!
Todd
May 03
Pati, I preheat my skillet for about 8 minutes over medium heat. And, yes, I flip my tortillas twice as you direct. I just made some about 5 minutes ago and none of them puffed up. All feel dry when they come off the skillet, although they do soften up in a tortilla warmer. Thanks for replying so quickly! I just read that you and your family are in the DC area. My family and I live in western Loudoun Co.
Todd
May 03
Pati, I love your website. Everything I have tried has been amazing – your salsa verde is the bomb! Oh, and thank you for the Rancho Gordo plug. I ordered beans from them and used your recipes for both beans in a pot and refried beans and they were the best I ever had.
My question about corn tortillas: My tortillas feel firm when I remove them from the skillet and one side always has cracks, almost like dry clay has cracks. Also, they never puff up or get nice brown spots. I make the dough with Maseca and warm water until I get a soft playdough-like texture. I’m not sure what I am doing wrong. Thanks!
Pati
May 03
Hm… are you flipping your tortillas twice? Is your comal very hot (over medium heat?)? Thanks for your lovely message.
Todd
May 06
Discovered my issue. My medium heat setting was not hot enough. Skillet has to be hotter than I thought.
Savannagal
May 01
I’m wondering what is the brand of the tortilla press you used on your show. Yours seemed to work very well. I’d like to trying making these at home. Thanks.
isabel
Apr 18
Me gusta mucho tu programa, gracias por la receta de taco la pastor y de canasta. voy a intentarlos esta noche espero que me quede bien.
Pati
Apr 18
Seguro te quedan bien 🙂