Authentic Mexican Tortillas Recipe

Masa harina: A traditional corn flour used in Mexican cuisine, essential for making authentic tortillas.

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

Salt: Enhances the flavor of the tortillas.

When mixing the masa harina and salt, ensure that the warm water is added gradually. This allows the dough to hydrate evenly, preventing it from becoming too sticky or too dry. If the dough feels too dry, add a little more water, one tablespoon at a time. Conversely, if it's too sticky, sprinkle in a bit more masa harina. When flattening the dough balls, using a tortilla press can provide a more uniform thickness compared to a rolling pin, ensuring even cooking. Additionally, make sure the skillet is properly preheated to medium-high heat before cooking the tortillas, as this helps achieve the perfect texture and slight char.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but the texture and flavor will be slightly different. Masa harina is made from nixtamalized corn, which gives it a unique taste and texture.

• masa harina - Substitute with all-purpose flour: If you're not concerned about authenticity, all-purpose flour can be used to make a different type of tortilla, more akin to a flour tortilla.

• warm water - Substitute with vegetable broth: Using vegetable broth instead of water can add a subtle depth of flavor to the tortillas.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the tortillas, though it will change the traditional taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used in place of regular salt, but you may need to adjust the quantity slightly due to its coarser grain.

• Allow the tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tortillas in a resealable plastic bag or an airtight container. If stacking, separate each tortilla with a piece of parchment paper to prevent sticking.
• Store the tortillas in the refrigerator for up to one week. This keeps them fresh and ready for your next Mexican feast.
• For longer storage, freeze the tortillas. Lay them flat on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the tortillas to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to use, thaw the tortillas in the refrigerator overnight or at room temperature for a few hours.
• To reheat, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, or warm them in a skillet over medium heat for a few seconds on each side. This restores their soft, pliable texture.
• Enjoy your tortillas with your favorite tacos, enchiladas, or quesadillas.

• Stovetop Method:

  • Preheat a skillet over medium heat.
  • Place the tortilla in the skillet and heat for about 30 seconds on each side, or until warmed through.
  • For added flavor, lightly brush with olive oil or butter before reheating.

• Microwave Method:

  • Place the tortilla on a microwave-safe plate.
  • Cover with a damp paper towel to keep it from drying out.
  • Microwave on high for 15-20 seconds per tortilla.
  • Check for warmth and repeat if necessary.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the tortillas in aluminum foil to prevent them from drying out.
  • Place the foil-wrapped tortillas in the oven for about 10-15 minutes.
  • Check for warmth and adjust time as needed.

• Steaming Method:

  • Fill a pot with a small amount of water and bring it to a simmer.
  • Place a steamer basket over the simmering water.
  • Wrap the tortillas in a clean kitchen towel and place them in the steamer basket.
  • Cover and steam for about 1-2 minutes, or until warmed through.

• Toaster Oven Method:

  • Preheat the toaster oven to 350°F (175°C).
  • Wrap the tortillas in aluminum foil.
  • Place the foil-wrapped tortillas in the toaster oven for about 5-10 minutes.
  • Check for warmth and adjust time as needed.

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

• Measuring cups: Essential for accurately measuring the masa harina and warm water.

• Measuring spoons: Necessary for measuring the salt.

• Rolling pin: Helps in flattening each dough ball into a tortilla shape.

• Skillet: Use this to cook the tortillas over medium-high heat.

• Spatula: Handy for flipping the tortillas while cooking.

• Kitchen towel: Useful for covering the dough balls to keep them from drying out before cooking.

Prepare ingredients ahead: Measure out masa harina and salt in advance to streamline the process.

Use a tortilla press: Invest in a tortilla press to quickly flatten dough balls instead of using a rolling pin.

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

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

Store properly: Keep cooked tortillas warm in a towel-lined basket to maintain softness and save reheating time.