Homemade Corn Tortillas
Did you realize it’s super easy to make your own Corn Tortillas?? I had no idea until I started researching them online. We like to have a corn tortilla (for tacos, quesadillas, etc) occasionally but can’t find any organic corn tortillas locally, so the logical thing to do is make my own!
To make corn tortillas you only need a few things:
- 2c Organic Corn Flour
- 1 – 2c Warm Water, preferably filtered
- 1t Sea Salt
- Tortilla Press
- Plastic Shopping Bag (this will make sense later)
- 1/4c Scoop or measuring cup
- Cast Iron Griddle or skillet
I prepare my tortilla “dough” in my Kitchen Aid Stand Mixer with a dough hook attachment , but you can easily mix/knead it by hand if desired. Add the Organic Corn Flour and Sea Salt in the bowl of your mixer and start it on low, slowly add 1 cup of warm water. As the dough combines, add additional water to create a dough with the texture of play-dough. Knead the dough for 10 minutes then let rest for 10 minutes.
While your tortilla dough is resting, begin heating your cast iron griddle. Tortillas are traditionally fried without any added fat. If you add fat they will get crispy and hard like a chip… either way is fine to do depending on your desired final outcome.
Scoop 1/4c portions of dough (Click HERE for the scoop I use) and press in a Tortilla Press (Click HERE for the one I recommend) lined with plastic shopping bag rounds. (this is totally strange, I know, but it works beautifully!! Trust me!) You can also roll out your dough with a rolling pin if you con’t have a Tortilla Press, but I strongly encourage you to invest the $25!
Fry each tortilla until lightly browned on each side, about 1-2 minutes on a Cast Iron Griddle (Click HERE for the griddle I recommend) Store wrapped in a clean dish towel if dry-fried to be soft or to drain on paper towel if fat-fried to be crispy. I will make up a big batch (this recipe makes approximately 16 tortillas) and dry fry them, then I can quickly crisp them up later if desired.
Feel free to make up a big batch of these and store them in the freezer (between sheets of wax paper) That way you’ll always have a few on hand for tortilla-emergencies and not be tempted to buy the unhealthy, GMO laden ones at the store!
Don’t forget, for my buying recommendations click on the orange colored text links above 😉
Don’t try these with corn meal! They won’t stay together, but now I know! The first go around I had corn flour and they turned out great. I can’t believe how much better they are than even the healthiest, sprouted, store-bought tortillas. Thank you!
If you use Masa but add a little bit of cornmeal in, for those who are reading this now four years later, it adds a little more texture to the tortilla. I’ve been making my own for years, and even my Hispanic friends are jealous (especially my students, whose moms only make them for special occasions…but I don’t have kids, so I can make them more often…plus we don’t eat them all the time like they do).
A good press is SO worth it. Even a cheap press is worth it. You can have fresh tortillas at the drop of a hat!
I’ve tried several times to make tortillas, but I don’t have a press and can never get the dough thin enough with a rolling pin. Are you able to get them as thin as the commercial variety with a press?
Instead of using a plastic bag from the store, use the plastic bag that came out of cereal box. You can use it for many things. Like home made hamburgers you are going to freeze, just cut it to the size you need. I find that using the plastic bags from the cereal boxes are much better then anything I have ever used before.
Christine Great Tip! (Haven’t bought cereal in ages so I’ll have to get one from a friend!)