Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Fresh Corn Tortillas

Scott Phillilps

Yield: Yields about 35 tortillas

Tender, flavorful, homemade corn tortillas are worlds apart from their store-bought counterparts, and they make any taco taste better. Although not necessary, a tortilla press comes in handy for making these.

Ingredients

  • 2 lb. (8 cups) fine-grind masa harina (such as Maseca or Goya Masarica brand)
  • 4 to 5-1/2 cups warm water (about 100°F)
  • 1 tsp. kosher salt

Nutritional Information

      Calories (kcal) : 90
      Fat Calories (kcal): 10
      Fat (g): 1
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): .5
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 35
      Carbohydrates (g): 20
      Fiber (g): 2
      Protein (g): 2

Preparation

  • Cut two 8-inch circles from a clean plastic grocery store bag or gallon-size zip-top bag; set aside.
  • In a large bowl, combine the masa harina, 4 cups of the warm water, and the salt. Mix and knead with your hands until the dough is smooth and homogenous, adding more water 1/4 cup at a time as needed—the dough should feel like Play-Doh: flexible, soft, and smooth, not stiff. To test the dough, pinch off a bit, roll into a ball, and flatten between your palms. The dough should flatten easily, with few if any cracks forming around the edges. If deep U-shaped cracks form, add more water and test again.
  • Divide the dough into 2-oz. balls (about the size of golf balls), keeping them covered with a damp towel while you shape them.
  • Heat a large griddle over medium heat (or use two large skillets if you don’t have a large griddle). Use a tortilla press or the bottom of a wide, heavy pot to flatten a dough ball between the two pieces of plastic into a 6-inch tortilla of even thickness. Peel off the top piece of plastic, flip the tortilla over onto your hand, and carefully peel off the other piece of plastic.
  • Slap the tortilla onto the griddle (this breaks any air bubbles) and cook, flipping once, until the surface is brown in spots and appears dry, 1 to 2 minutes per side. While the first tortilla cooks, shape and begin cooking another. Continue shaping and cooking the remaining tortillas in this manner. As they’re done, wrap them in a slightly damp dishtowel to keep them warm and flexible.

Make Ahead Tips

You can make the tortillas up to an hour before serving. Wrap them in a clean, slightly damp dishtowel, and then wrap the towel in foil. Keep warm in a 200°F oven.

Reviews

Rate or Review

Reviews

  • catebarbo | 07/07/2017

    Wow! Sorry to hear the bad review from elisebuck! We love this recipe; much better than the ones you buy at the store. The trick I think is that tip that: 'the dough should feel like Play-Doh'. Not stiff, not soggy, and Pliable. I have to add more water a drop at a time to get there. But we are at high altitude. Don't give up! They're delicious.

  • elisebuck | 04/02/2015

    I'm not sure what I did wrong, but these just wouldn't come together. Had to throw out the whole thing.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Seattle, WA

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks