Authentic Mexican Tortillas Recipe

Masa harina: A finely ground corn flour made from dried corn kernels that have been cooked and soaked in limewater. Warm water: Helps to bind the masa harina and form a pliable 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 to evenly distribute the salt throughout the dough, resulting in a more consistent flavor. Additionally, when using a tortilla press, place the dough balls between two pieces of plastic wrap or parchment paper to prevent sticking and to achieve a uniform thickness.

• masa harina - Substitute with all-purpose flour: If you don't have masa harina, you can use all-purpose flour to make a type of flatbread, though it won't have the same authentic corn flavor.

• masa harina - Substitute with cornmeal: You can use finely ground cornmeal as a substitute, but the texture will be slightly different and it may not bind as well.

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

• warm water - Substitute with milk: Milk can make the tortillas a bit 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 as it has a similar texture and flavor.

• Allow the tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a piece of parchment paper between each tortilla to prevent them from sticking together.
• Store the tortillas in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• Keep the container or bag in the refrigerator if you plan to use the tortillas within a week. The cool temperature will help preserve their texture and flavor.
• For longer storage, place the airtight container or resealable bag in the freezer. Tortillas can be frozen for up to three months without losing their quality.
• When ready to use frozen tortillas, let them thaw at room temperature for about 30 minutes. Alternatively, you can microwave them for 15-20 seconds, wrapped in a damp paper towel, to quickly bring them back to their original softness.
• To reheat refrigerated tortillas, warm them in a skillet over medium heat for about 30 seconds on each side. This will help restore their pliability and enhance their flavor.
• Avoid reheating tortillas directly over an open flame, as this can cause them to become too crispy or even burn.
• If you notice any signs of mold or an off smell, discard the tortillas immediately to ensure food safety.

• Stovetop method:

  1. Preheat a skillet or griddle over medium heat.
  2. Place the tortilla on the hot surface.
  3. Heat for about 30 seconds on each side, or until warmed through and slightly crispy.

• Microwave method:

  1. Place a damp paper towel over a stack of tortillas.
  2. Microwave on high for 30 seconds to 1 minute, depending on the number of tortillas.
  3. Check if they are warm enough; if not, microwave in 10-second increments.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the tortillas in aluminum foil.
  3. Place the wrapped tortillas in the oven for about 10-15 minutes, or until heated through.

• Steaming method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place a steamer basket over the boiling water.
  3. Wrap the tortillas in a clean kitchen towel and place them in the steamer basket.
  4. Cover and steam for about 1-2 minutes, or until the tortillas are warm and pliable.

• Mixing bowl: Use this to combine the masa harina and salt, and to mix in the warm water to form the dough.

• Measuring cups: Essential for accurately measuring the masa harina and water to ensure the right dough consistency.

• Measuring spoons: Use these to measure out the salt precisely.

• Rolling pin: If you don't have a tortilla press, this will help you flatten the dough balls into thin tortillas.

• Tortilla press: This tool makes it easier to flatten the dough balls evenly and quickly.

• Skillet: A heavy-bottomed skillet or griddle is perfect for cooking the tortillas evenly.

• Spatula: Use this to flip the tortillas on the skillet, ensuring they cook evenly on both sides.

• Kitchen towel: Keep the cooked tortillas warm and soft by wrapping them in a clean kitchen towel.

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

Use a tortilla press: A tortilla press can flatten dough balls faster and more evenly than a rolling pin.

Preheat the skillet: Ensure the skillet is hot before you start cooking to reduce waiting time between tortillas.

Batch cooking: Cook multiple tortillas simultaneously if your skillet is large enough to save time.

Store properly: Keep cooked tortillas warm in a towel or tortilla warmer to maintain flexibility and save reheating time.