Homemade Corn Tortillas

Homemade Corn Tortillas

The answer is: YES!

The question, of course, is “Are homemade tortillas worth the time and effort?”

I live in Texas, and we eat a lot of Mexican and Tex-Mex food.  Years ago, I decided to try making tortillas from scratch, because, they’re cheaper and it sounded fun.  I continue making them, because, you can’t beat the flavor or texture.

Making tortillas does require a couple of things that might not be at your local grocery store.  The first is masa harina, also known as corn masa flour.  The brand I see most often is Maseca.  Maseca is available in most grocery stores in my area, but is more scarce in other places.  It’s available through Amazon, and I’m including the link for those who live in masa free zones.  However, though I buy a ton of stuff through Amazon, I really don’t recommend buying their masa unless you have no other option.  The price is dramatically higher than in stores.  Buying masa at this price means you’ll have the fun of making tortillas and the wonderful fresh taste, but none of the money saving perks!

The other thing needed to make tortillas is a tortilla press.  I bought mine at a local shop that carries primarily Hispanic foods.  I don’t see one exactly like it on Amazon, but if I needed one I would order this one.  Once you have masa and a tortilla press, you are set to make tortillas or pupusas.  Pupusas are one of my boy’s favorites!  That recipe is coming soon.

We eat these tortillas often.  They don’t crack or fall apart like the premade ones.  Since my family can’t eat wheat, these are our first choice for tacos, quesadillas, enchiladas, tostadas, and Mexican casseroles.  However, baleadas is the dish we use them in most often!  Please, check out my recipe for baleadas.  It’s based on a Honduran street food.

Homemade Corn Tortillas
Print Recipe
This isn't really a recipe; it's more a technique. I started making tortillas because they're cheaper than ready-made. However, we have become spoiled and glare disdainfully at store-bought tortillas. Homemade tortillas have a fresh taste. Their corn flavor is distinct and delicate. I hope you'll try them!
Servings Prep Time
4-6 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
10 minutes
Homemade Corn Tortillas
Print Recipe
This isn't really a recipe; it's more a technique. I started making tortillas because they're cheaper than ready-made. However, we have become spoiled and glare disdainfully at store-bought tortillas. Homemade tortillas have a fresh taste. Their corn flavor is distinct and delicate. I hope you'll try them!
Servings Prep Time
4-6 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
10 minutes
Ingredients
Tortilla Ingredients
Servings: people
Instructions
  1. Mix Maseca and water together until combined. Then, continue to mix at medium speed for 2 minutes. The dough is about the consistency of play-dough and should not be sticky.
  2. Cut the ziplock bag to remove the zipper and open the sides. This leaves a long sheet of plastic with a fold in the middle.
  3. Oil the inside of the ziplock bag.
  4. Roll a piece of dough into a ball slightly larger than a walnut. Mash the ball into a slightly thick cookie shape.
  5. Place the dough on the ziploc bag and fold the plastic over to cover the top.
  6. Use the tortilla press to flatten the tortilla.
  7. Carefully peel the tortilla off the plastic. Using a flat hand under the tortilla makes it easier to move.
  8. Place the tortilla on a greased griddle set at 350` or in a greased skillet on medium heat.
  9. After two minutes or so, the edges will begin to curl slightly. When this happens, flip the tortilla over.
  10. Cook the second side for about a minute. (We like ours cooked a little longer.)
  11. Wrap the tortillas in a clean cloth as they come off the griddle. This way, they are all hot for dinner!
Recipe Notes

This is the recipe on my packet of Maseca.  It's the one I use constantly.  Making tortillas may sound intimidating, but cooking doesn't get much simpler than two ingredients.  Handling the dough takes a little practice, but the practice comes with a perk.  The more practice you do, the more tortillas you can eat!

Share this Recipe

If you decide to give tortilla making a try, please, leave a comment below.  We’d love to hear how you use them.  Someone at my house is guilty of knicking the first tortilla off the griddle, adding a little butter, salting, and making it disappear!  I don’t know who that could be…

About Anne in the Kitchen

Page with Comments

    1. I hope you try them and like them! My family has become a little addicted to them. Thanks, for stopping by and for taking the time to comment!

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