Corn Tortillas

Corn tortillas © kvalifood.com

Homemade corn tortillas require only three ingredients: masa harina (nixtamalised corn flour), water, and salt. The dough comes together in minutes, and the tortillas are cooked on a dry, hot pan without any oil. The most important sign of success is the tortilla puffing up during the third flip - this means the two dough layers are separating like a pitta, giving the right soft texture.

Ingredients

Yields 16 tortillas

  • 4 dl masa harina (nixtamalised corn flour)
  • 3 dl very hot water (approx. 160-175°F (70-80°C))
  • ½ tsp salt

Directions

Dough

  1. Stir the salt into the hot water.
  2. Pour the water over the masa harina and mix with a spoon, then knead with your hands for about 1-2 minutes until you have a smooth, even dough.
  3. Test the consistency: Press a small ball flat with your finger. The edge should not crack (add a little more water) and the dough should not stick to your hands (add a little more masa harina).
  4. Cover the bowl with a damp cloth or cling film and let the dough rest for 5 minutes.
  5. Divide the dough into 16 balls (approx. 35-40 g each). Halve the dough 4 times to portion it. Keep them covered.

Cooking

  1. Place a cast iron pan or steel pan over medium-high heat and let it warm up for 5 minutes.
  2. Place a dough ball between two pieces of plastic (e.g. a cut-open freezer bag) in a tortilla press and press flat to approx. 5 inches (13 cm). A heavy pot can be used as an alternative.
  3. Place the tortilla on the dry, hot pan without any oil.
  4. Cook for approx. 30-40 seconds (until the surface is opaque and the tortilla releases from the pan easily).
  5. Flip and cook for approx. 60-80 seconds on the second side, until light brown spots appear.
  6. Flip again and cook for 10-20 seconds until the tortilla puffs. The puff can be encouraged by gently pressing lightly in the middle.
  7. Wrap the finished tortillas in a clean tea towel to keep them warm and soft.

Notes

  • Water temperature: Hot water (not boiling) helps the flour absorb optimally and activates the natural binder in masa harina.
  • Puffing is a good sign: The inflation means the two dough layers separate like a pitta - this is a sign of correct hydration and sufficient heat.
  • Without a tortilla press: A heavy chopping board or a heavy saucepan works just as well.
  • Storage: Cool and store in an airtight container in the fridge for up to 3 days. Reheat on a dry hot pan.