Corn Tortillas Recipe

Masa harina: A special type of corn flour treated with lime, giving it a unique flavor and texture essential for making traditional tortillas.

Salt: Enhances the flavor of the tortillas, balancing the natural sweetness of the corn.

Warm water: Helps to bind the masa harina and salt together, forming a pliable dough.

When mixing the masa harina and salt, ensure that you gradually add the warm water to achieve the right consistency. The dough should be firm but pliable, not too dry or too sticky. If it feels too dry, add a little more water, one tablespoon at a time. If it's too sticky, sprinkle in a bit more masa harina. This balance is crucial for making perfect corn tortillas.

• masa harina - Substitute with all-purpose flour: While not traditional, all-purpose flour can be used to make a different type of tortilla, more akin to flour tortillas. You will need to adjust the recipe by adding fat, such as lard or vegetable oil, and possibly baking powder.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will result in a coarser texture. To improve the texture, you can grind the cornmeal finer in a food processor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different flavor profile. The granules may be larger, so adjust the quantity to taste.

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

• Allow the corn tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tortillas in an airtight container or resealable plastic bag. If stacking, separate each tortilla with a piece of parchment paper to prevent sticking.
• Store the tortillas in the refrigerator for up to a week. This keeps them fresh and maintains their texture.
• For longer storage, freeze the tortillas. Lay them flat on a baking sheet 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 30 seconds to 1 minute, or warm them in a skillet over medium heat until pliable and heated through.

• Stovetop Method: Heat a cast iron skillet or non-stick pan over medium heat. Place the corn tortillas directly on the skillet, cooking each side for about 15-20 seconds until they are warm and pliable. This method helps retain their original texture and flavor.

• Microwave Method: Stack the corn tortillas on a microwave-safe plate, separating each with a damp paper towel. Cover the stack with another damp paper towel. Microwave on high for 30-45 seconds. The steam from the damp paper towels will keep the tortillas soft and prevent them from drying out.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the corn tortillas in aluminum foil and place them in the oven. Heat for about 10-15 minutes. This method is great if you need to reheat a large batch at once.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and stack the corn tortillas inside, covering them with a lid. Steam for about 1-2 minutes until they are warm and soft. This method ensures the tortillas stay moist.

• Grill Method: Preheat your grill to medium heat. Place the corn tortillas directly on the grill grates for about 10-15 seconds on each side. This method adds a slight smoky flavor and is perfect for outdoor gatherings.

• 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.

• Tortilla press: This tool helps to flatten the dough balls into thin tortillas evenly.

• Plastic wrap: Place between the dough and the tortilla press to prevent sticking.

• Cast iron skillet: Ideal for cooking the tortillas evenly and achieving a nice, lightly browned surface.

• Spatula: Useful for flipping the tortillas in the skillet.

• Kitchen towel: To keep the cooked tortillas warm and soft.

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

Use a stand mixer: Mix the dough using a stand mixer with a dough hook to save time and effort.

Preheat the skillet: Start heating your cast iron skillet while you prepare the dough to ensure it's ready for cooking.

Batch pressing: Flatten multiple dough balls at once using a tortilla press to speed up the process.

Cook in pairs: Cook two tortillas at a time if your skillet is large enough to cut cooking time in half.