Making Corn Tortillas from Scratch
There is a distinct gap between the store-bought variety and a tortilla pulled from a hot pan. Mastering the hydration of the masa is the only way to ensure your stack remains flexible and does not crack.
Humidity dictates the dough
Because masa harina is an absorbent corn flour, the amount of water needed can fluctuate based on the dryness of your kitchen air; start with less and add as needed.
- cast iron skillet or comal
- tortilla press
- plastic freezer bag or parchment paper
- clean kitchen towel
- mixing bowl
What goes in.
- 2 cupsmasa harina (nixtamalized corn flour)
- 1.5 cupswarm water (plus extra as needed)
The Finger Test
Press your thumb into the dough ball. If the edges crack, the masa is too dry. If it sticks to your finger, it is too wet. It should hold a smooth shape without leaving residue on your skin.
The method.
Mix the dough
Combine the masa harina and 1.5 cups of warm water in a bowl. Knead with your hands for 2 minutes until the texture is uniform and pliable.
Rest the masa
Cover the bowl with a damp towel and let it sit for 10 minutes. This allows the corn particles to fully absorb the moisture.
Form the balls
Roll the dough into golf-ball-sized spheres, roughly 1.5 inches in diameter. Keep them covered with the damp towel so they do not dry out while you work.
Press
Cut open a heavy plastic freezer bag to create two flat sheets. Place one dough ball between the plastic and press firmly. Peel away the plastic carefully.
Cook
Heat a skillet over medium-high heat. Lay the tortilla flat. Cook for 30 seconds until the edges look dry, flip, and cook for 60 seconds until the center puffs slightly. Remove to a covered container to steam.
Other turns to take.
Blue Corn Tortillas
Replace white masa harina with blue corn masa for a nuttier profile and deeper color.
When it doesn't go to plan.
Always use a plastic barrier on your press; otherwise, the masa will weld itself to the metal.
If your tortillas are cracking when you remove them from the press, your masa is too dry—knead in an extra tablespoon of water.
A hot pan is mandatory; if the skillet is not hot enough, the tortilla will bake into a hard cracker rather than steaming into a soft wrap.
The ones that keep coming up.
Can I use regular corn flour or cornmeal?
No. You must use masa harina. It is chemically processed corn that has been nixtamalized, which allows it to bind into dough. Regular corn flour will not hold together.
Why do my tortillas turn out brittle?
Usually, the pan was not hot enough or they were cooked for too long. They should be pliable enough to fold in half without snapping.
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