Instead of making masa with masa harina and water, you can often buy fresh masa in Mexican grocery stores. These are so much better than store bought tortillas, but take a bit of practice to get the process right.
My Private Note
- 1Please note: the difference between ¼ cup and 1/3 cup, while only 4 teaspoons, can be critical.
- 2Mix the Masa Harina and the water; knead to form your masa (dough).
- 3Pinch off a golf-ball sized piece of masa and roll it into a ball.
- 4Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic.
- 5Press the masa.
- 6Transfer the tortilla to a hot, dry cast iron skillet.
- 7Cook for about 30 seconds on one side; gently turn.
- 8Cook for about 60 seconds (it should puff slightly); turn back to the first side Cook for another 30 seconds on the first side Remove and keep the tortilla warm.
- 9Notes: When mixing the masa, mix all the Masa Harina with 1-¼ cup of the water.
- 10You can work it with your hands, if you like.
- 11If it seems too dry, add additional water, a teaspoon at a time.
- 12Too much water, and you wont be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly.
- 13Unlike pastry dough, masa does not suffer from being over-handled.
- 14The masa will dry out quickly.
- 15Keep it covered with a piece of plastic wrap while making your tortillas.
- 16Cut up sandwich or freezer bags (best) work better than the flimsier plastic wrap or waxed paper.
- 17Hold the pressed tortilla (with the plastic on both sides) in one hand.
- 18Peel away the top plastic from the tortilla (not the tortilla from the plastic).
- 19Flip it over into your other hand, and peel away the other piece of plastic.
- 20Gently place the tortilla on the hot skillet or griddle.
- 21It should make a soft sizzling sound when you do.
- 22If your tortillas are not perfect circles, dont worry; they will still taste wonderful.
- 23If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
- 24The use of cast-iron skillet is important.
- 25You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
- 26Brown spots on your tortillas are good.
- 27Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin.
- 28You want them to stay hot and tender.
- 29Corn tortillas can be made 2 hours in advance, wrapped and reheated.
- 30Bake, in a 350°F oven for about 12 minutes.
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Nutritional Facts for Corn Tortillas
Serving Size: 1 (524 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 69.3
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1.4 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 1.7 g