Corn Tortillas Recipe

Masa harina: This is the main ingredient for making authentic corn tortillas. It is a finely ground corn flour treated with lime.

Warm water: Used to hydrate the masa harina and form the dough.

Salt: Enhances the flavor of the tortillas.

When mixing the masa harina and salt, ensure they are thoroughly combined before adding the warm water. This helps distribute the salt evenly throughout the dough. When adding the water, do so gradually to avoid making the dough too wet. If the dough feels too sticky, add a bit more masa harina; if it's too dry, add a bit more water. When using a tortilla press, place the dough ball between two pieces of plastic wrap or parchment paper to prevent sticking and ensure an even thickness. Cooking the tortillas on a hot skillet is crucial; if the skillet isn't hot enough, the tortillas may become tough. Look for small bubbles forming on the surface before flipping to ensure they are cooking properly.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will need to be finely ground and mixed with a bit of all-purpose flour to achieve a similar texture.

• masa harina - Substitute with all-purpose flour: All-purpose flour can be used, but the flavor will be different, and the texture will be more like a flour tortilla.

• warm water - Substitute with vegetable broth: Vegetable broth can add a bit more flavor to the tortillas.

• warm water - Substitute with milk: Milk can make the tortillas slightly richer and softer.

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

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity as it has larger grains.

• Allow the corn tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a piece of parchment paper or wax paper between each tortilla to prevent them from sticking together.
• Store the tortillas in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• For short-term storage, keep the tortillas in the refrigerator. They will stay fresh for up to a week.
• For longer storage, freeze the tortillas. Lay them flat in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container.
• When ready to use, thaw the tortillas in the refrigerator overnight or at room temperature for a few hours.
• To reheat, warm the tortillas on a hot skillet for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 15-20 seconds. This will help restore their pliability and freshness.

• Wrap the corn tortillas in a damp kitchen towel and place them in a microwave-safe dish. Microwave on high for 30-45 seconds, ensuring they are warm and pliable.
• Preheat a skillet over medium heat. Place the tortillas directly on the skillet for about 15-30 seconds per side, flipping occasionally until they are heated through.
• Wrap the tortillas in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method is great for reheating multiple tortillas at once.
• For a quick steam, place the tortillas in a steamer basket over boiling water for about 1-2 minutes. This will make them soft and warm without drying out.
• If you have a toaster oven, wrap the tortillas in foil and heat at 350°F (175°C) for about 5-10 minutes. This method is efficient for small batches.

• Mixing bowl: A large bowl used to combine the masa harina and salt, and to mix in the warm water to form the dough.

• Measuring cups: Used to accurately measure the masa harina and warm water to ensure the correct proportions.

• Measuring spoons: Used to measure the salt precisely.

• Tortilla press: A tool used to flatten the dough balls into thin tortillas. If you don't have one, a rolling pin can be used as an alternative.

• Rolling pin: An alternative to the tortilla press, used to flatten the dough balls into thin tortillas.

• Skillet: A flat, heavy-bottomed pan used to cook the tortillas. It should be preheated to ensure even cooking.

• Spatula: Used to flip the tortillas on the skillet to ensure they cook evenly on both sides.

Prepare ingredients in advance: Measure out masa harina, salt, and warm water before starting.

Use a tortilla press: A tortilla press speeds up flattening the dough balls.

Preheat the skillet: Ensure your skillet is hot before cooking to save time.

Cook multiple tortillas: If your skillet is large enough, cook two or more tortillas at once.

Store dough properly: Keep unused dough covered with a damp cloth to prevent drying out.