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Authentic Handmade Corn Tortillas
A Mexican kitchen has a rhythm you can’t miss: the steady thud of a tortilla press and the sweet, toasted smell of corn on a hot comal. Store-bought tortillas are handy, but nothing beats a handmade corn tortilla. They’re soft, flexible, and full of flavor, turning even a simple bean taco into something special.
So, what makes a perfect tortilla? It’s not a bunch of extra ingredients. The secret is just three simple things working together.
The Essential Trio: Why They Matter
With such a simple recipe, each ingredient really matters. Here’s why you can’t skip any of them:
- Corn masa: This is what gives the tortilla its character. Masa harina is made from corn that’s been soaked in an alkaline solution, a traditional process called nixtamalization. It gives the tortilla its earthy flavor and helps it puff up and fold without breaking.
- Hot water: The temperature really matters here. Hot water helps start cooking the starches in the masa, making the dough softer and easier to handle. This keeps your tortillas soft instead of crumbly.
- Salt: Some traditional recipes omit it, but a little salt brings out the corn’s natural sweetness. Without it, your tortillas might taste flat.
The Process: Make Your Tortillas
1. The Initial Mix
Add the corn masa and salt to a stand mixer with the paddle attachment. Mix on low for about 15 seconds. This helps spread the salt evenly, so you won’t get any salty spots in your dough.
2. Hydration is Everything
With the mixer on medium, slowly pour in the hot water. Let it mix for about 5 minutes. The dough is ready when it no longer sticks to the sides of the bowl.
To check the dough, take a small piece and roll it into a ball. Press it wth your thumb. If the edges stay smooth, the dough is ready. If they crack, add a little more water.
3. The Power of the Rest
Move the dough to a bowl and cover it with a damp towel. Let it rest for at least 30 minutes. This gives the corn flour time to absorb moisture, making the tortillas more flexible.
4. Shape and Press
Shape the dough into balls, each about 2 tablespoons. Keep them under the damp towel to maintain moisture. Use a tortilla press lined with plastic to gently flatten each ball. Flip and press again for even thickness.
5. The Comal
Heat a comal or cast-iron griddle over medium-high heat. Cook each side for 30 to 45 seconds.
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Corn Tortillas
Ingredients
- 2 cups corn masa
- 1-1 ½ cups hot water
- 1 tsp salt
Instructions
- Add to your hand stand mixer the corn masa and salt. Use the paddle attachment to mix for about 15 seconds to allow the corn masa and salt to combine.2 cups corn masa, 1 tsp salt
- Slowly begin to add your hot water and continue to mix on medium speed for about 5 minutes or until the dough no longer sticks to your bowl. You may use more or less water depending on your masa. Check your masa for hydration by grabbing a small amount and making a ball. Lightly press down and if your masa doesn't break, then it's ready.1-1 ½ cups hot water
- Transfer your masa dough to another bowl and cover with a damp kitchen towel to allow the masa dough to rest for at least 30 minutes.
- Form your masa dough balls with your hands (about 2 tablespoons of dough). Roll the masa dough until it is evenly round. Place them inside the same bowl and cover again until you are ready to press with your tortilla press. This allows the masa dough to retain moisture.
- Line your tortilla press with two pieces of plastic. Place a dough ball in the middle and gently press with your tortilla press. Flip your pressed tortilla and press again.
- Heat your comal over medium-high heat. Peel off the plastic and cook on your ready hot comal. Cook each side for 30-45 seconds. Lightly press the center of your tortilla with a kitchen towel once you flip it to cook the second side. After flipping the tortilla to the second side, gently press the center with a clean towel. This helps it puff up, a sign of a great tortilla.
- Place your cooked tortillas in a tortilla warmer until you are ready to eat. Enjoy!
Video
@roni.tapia.gonzalez Corn Tortillas Recipe with Kitchenaid Mixer | Receta de Tortillas de Maiz Ingredients • 2 cups corn masa • 1 tsp salt (optional) • 1 1/2 – 2 cups hot water #corntortillas #tortillasdemaiz #mexicanfood #easyrecipe #recetasfaciles #comidamexicana #tacos #ronigonzalez #kitchenaid #kitchengadgets #ronigonzalez ♬ Amorcito Corazón – Los Panchos
