Making corn tortillas from scratch is an incredibly simple process with the help of a tortilla press. And I promise it is 
worth the effort because freshly made corn tortillas absolutely blow away the store-bought bagged version. All you have to do is take a warm homemade tortilla out of the hot pan, sprinkle a little shredded Monterey Jack cheese inside, fold the tortilla over so the cheese can melt, and dig right in with a big bite to know exactly what I am talking about. Yum! And trust me – do not try to take shortcuts by making these without a tortilla press (pictured below) because as far as I’m concerned rolling them out by hand is an impossible task. I’ve tried it several times only to fail miserably so I just want to save you the trouble.
The key ingredient to corn tortillas is “masa harina.” Even though this corn flour does not say “whole grain” on the package I’ve been told it is an exception to the rule. According to the Whole Grains Council, masa harina is not labeled “whole grain” because of the process that’s used to make the flour. Manufacturers start by soaking the corn kernels in an alkali solution; next the liquid is poured off; then the corn is dried and the remaining whole kernels are ground into flour. The thought is that some of the corn is lost when the liquid is drained, but the Council says the loss is so minimal that the end product is very close to a whole grain flour.
Easy Whole-Grain Corn Tortillas
Ingredients
- 2 cups masa harina (whole corn flour that is found in the baking aisle – not to be confused with corn meal)
- 1/2 teaspoon salt
- Between 1 1/4 cup and 1 1/3 cup warm water
- Oil spray, tortilla press, and preferably a cast iron skillet for cooking
Directions
- Blend the masa harina and salt with a whisk or fork.
- Pour in the warm water. I heat my water in a glass measuring cup in the microwave for 1 minute.
- Stir together the mixture with a wooden spoon until dough starts to form…not too sticky and not too dry. Add more water or flour if necessary. Finish mixing the dough with your hands. You can also mix the dough in a Kitchen Aid Mixer with the dough blade.
- Make a log out of the dough (pictured). Cut it into twelve equal pieces by first cu
tting down the middle, then cutting each piece in half again, then cutting the remaining pieces into thirds until you have twelve pieces. - Roll each piece into a round ball. Flatten each ball onto a cutting board then cover the entire board (and dough) with plastic wrap.
- Heat a cast iron skillet over med-high/high heat. It is important to let the pan heat up thoroughly before you start cooking the tortillas. So let the empty pan heat up while the dough rests under the plastic wrap for 10 – 15+ minutes. By the time I am ready to cook my tortillas my pan is smoking a little.
- Flatten the dough balls into tortillas with a tortilla press by doing the following (pictured below)…
- Cover the inside of the top and bottom of the press with plastic wrap
- Place one dough ball at a time on the bottom of the press
- Close the top and push down on the handle as hard as you can
- To ensure the dough is pressed evenly you can flip the tortilla around 180 degrees and press again
- It’s that simple!
- Spray some oil onto the hot smoking cast iron skillet and then toss in the first tortilla. It only takes a minute to cook on each side (be sure you flip it once). You don’t want the tortilla to cook too much longer than a minute or two because it will start to become stiff.
- Keep the tortillas warm and covered until all of them are done.
Yield: 12 tortillas
Note: Check out my new weekly syndicated newspaper article in today’s Miami Herald! http://www.miamiherald.com/2011/04/25/2184132/avoiding-sugar-during-a-real-food.html
Related posts: Whole-Wheat Tortillas, Chicken Enchiladas
Awesome!
I happened to have a huuuuuuge log of prepared masa in my freezer (made with masa harina and water. That’s it. Oh the joys of living in a town that’s mostly Hispanic!), and I’ve been wondering what to do with it other than tamales. I’ve been thinking about making tortillas, but I don’t have a tortilla press. Is it really difficult to press the dough yourself? I might grab two hefty cookbooks…
I would be interested in knowing if two cookbooks work…pretty creative idea!
Awesome! I’m going to have to try your ratio of masa harina to water because the way I’ve been making them they come out WAY better hand rolled, but I really want to use my press. I’ll try this ratio for sure. I love them fresh too. Even just hot from the pan with butter melted onto it. Wow, yum.
This is the same press I bought Saturday. Reading the labels of the store brands I could not find any that I wanted. I then decided I could make them myself when I spied the press. Your recipe & the package directions for the brand of Masa I bought are exactly the same too.
I started making homemade tortillas (corn and flour) last year after I started my own family journey toward real food – thanks to you, Jamie Oliver, and Michael Pollan. Delicious!!!! No need for preservatives as there are never any leftovers.
Sounds very good! What is the best way to store an extra tortillas? Could you make them ahead and reheat when ready to use?
I just keep leftovers in the fridge in a big zip lock bag…they haven’t lasted long enough around here to try freezing them yet. I think they are best fresh, but they could definitely be reheated.
Are these soft enough that if I made large ones that I could use them to wrap up burritos? I’m gluten free so I can’t use wheat ones and the store bought brown rice tortillas crack.
These occasionally crack as well, but I think you would have better luck when they are fresh off the stove.
My nutritionist said that a large percentage of corn grown in the US is geneticly modified. Is there a certain type of Masa Harina to look for to avoid this?
I am not sure…you should call the Whole Grains Council because they would be the ones that would know! They are very friendly and helpful.
Yay! I am so happy to see that you found a tortilla press. I remember when you had posted how hard it was to roll them and I replied that you had to have the press! I LOVE mine. For the whole wheat flour tortillas, we press them and then roll them out, they seem to keep a better shape and it eliminates SOME of the rolling! Keep up the great posts, I refer people to you DAILY!
Heather
I am going to have to remember to try the press next time I make the whole-wheat ones. I’m so glad I finally have one too. Thanks for your support!!
Do you think you could make chips from these? I was thinking about cutting them into wedges and putting some sort of seasoning on them after spraying with olive oil. Mine are easy to break so I wasn’t sure if it would work. Have you tried it? Shelia
Delicious! Use a flat-bottomed pan or a second cutting board or a big book (you get the idea) to squish your tortillas flat between 2 layers of plastic wrap, parchment or waxed paper (all resuable). Don’t have to buy & store another piece of equipment.
Good to know!! I love shortcuts.
Thanks for this recipe. I have made my own whole wheat flour tortillas from scratch but start with balls instead of cutting up a log. I must say, this log idea makes it seem much easier! Thanks!
I’ve been making corn tortillas for years, and I’ll share a little secret: when you first put your tortilla into the pan, let it cook just until it’s set (not browned or anything). Flip immediately and let it brown on the other side, then flip back to the original side, press the middle with your fingers, and it will pop up nicely in the middle, which makes the tortilla SO much better!
(Taught to me in Mexico by a Mexican grandmother)
I’m keeping my eyes open for a tortilla press! Have you ever noticed that one of the ingredients in corn tortillas and tortilla chips is “lime”? They DON’T mean the FRUIT lime, they mean the CHEMICAL lime, as in:
Calcium oxide (CaO), commonly known as quicklime or burnt lime, is a widely used chemical compound. It is a white, caustic, alkaline crystalline solid at room temperature.
YIKES!!
I totally didn’t know that!
Pretzels are made with lye….yep that is caustic soda for the drain too, and to make soap. But it all goes thru a chemical reaction and no actual lye is left in the end product. Which is most likely the same thing going on here.
Great work! It looks very nice and useful.
I made these tonight, just followed the recipe on the masa harina package. they smelled just like mexico as I was cooking them. I have made my own tortilla chips from store bought tortilla chips by spraying with olive oil and then sprinkling with salt, baking until browned on the edges. very yummy. I plan on trying that with these.
I just tried making these tonight, and it was a big mess! Granted, I didn’t have a tortilla press, but I wanted to try it out to see how it would go. I did learn something, though – I have to get the consistency right. My “dough” started out too wet and was impossible to get it off the cutting board once I patted it down flat. I added more flour, but then it crumbled really easily. I have ordered a tortilla press and it’s been shipped, but I still have to get the consistency right in order to get it off the press! So instead of pork tacos, we’re having pork with a side of tortilla pieces…
The first time I made corn tortillas it was a huge mess too! (I posted about it somewhere last year). Anyway, you are right…the dough needs to be the right consistency, but I promise the press will do wonders for you too. Good luck!
My tortilla press came in the mail today! So I tried making corn tortillas again – it took some trial & error, and then they started coming real easily! They turned out much better than last time. My mom had planned on making taco salad tonight, so instead of proccessed corn chips, I ate corn tortillas. We still used non-local ground beef and processed American cheese, but one thing at a time!
I tried to buy the harina the other day, but I couldn’t find one from a credible source. What’s the point of making real food, if it has been genetically altered? I did some research online and it looks like Bob’s Redmill is going to be the way to go. It is much more expensive, but the savings will come in the form of a healthy life. Thanks for posting all these recipes. It’s been fun to try a few of them out this week.
You are going to be so sick of all my comments when you get back from vacation. Sorry! I did buy the Bob’s Red Mill and it was cheap, $2.49 for their small bag. Isn’t that what a pack of corn tortillas cost? Anyway, I am posting because I don’t have a tortilla press. I used seran wrap and pushed it down with a salad bowl. I had to move it around a bit, and re-push, but it totally worked. I was able to get each one ready in the time it took for the last tortilla to cook. My husband loved these and he hates corn tortillas!!!
Okay Nicholas and I made homemade tortillas for our dinner tonight. they are wonderful Lisa! Easy, fun to do with kids and soft!
So what is the best way to keep these warm while making them all up? I’d like to try them with a class of teen boys.
We use one of these and love it! Otherwise put a foil tent over them… http://www.amazon.com/Imusa-MEXI-1000-TORTW-Tortilla-Warmer/dp/B00164SI8K?tag=knowledgepdco-20
My first batch of corn tortillas was a little challenging tonight. My dough was too sticky and then I had to crack a few windows with my smoky cast iron pan. I used coconut oil for med-high heat. Is there a better option?
I don’t think coconut oil would be a good flavor with this recipe…I would recommend ghee (a.k.a. clarified butter) instead. Also, if the dough is too sticky just add a little more flour.
[...] harina is a whole grain corn flour (not corn meal), so it was perfect timing to give it another try since the focus of Healthy Every [...]
These are the best corn tortillas I have ever tasted! I made a batch to use in a Caserole and I all I wanted to do was eat them alone with butter. So good. I decided to try pressing them out with a heavy pot instead of buying a press. They did not get flat/large enough. So I covered with the plastic wrap and finished off with a rolling pin. Worked perfectly. They actually made more near circles than when making the flour tortillas.
[...] Corn Torillas from 100 Days of Real Food - http://www.100daysofrealfood.com/2011/04/26/recipe-easy-whole-grain-corn-tortillas/ [...]
My mexican mother in law makes fresh corn tortillas several times a day, depending on how many of her seventeen children drop by that day…so I have been making them at home for my husband, and I learned from her. The dough needs to be soft, but not too sticky, when you press it out, the edges shouldn’t crack…don’t be afraid to need them really well, it won’t make them tough. Also, your pan or griddle should be very hot. Cook them on one side until set and translucent, flip to the other side, flip back to original side and press lightly in the middle. They say in Mexico, if your tortillas puff, your mother in law loves you. Also, they will not break or crack when rolled.
Oh, and also, you should need no oil at all in your pan or griddle, if the dough is right, they won’t stick.
There should be some sort of disclaimer – these corn tortillas should in no way be compared to what the supermarket calls “corn tortillas”! They are simply amazing…
If you don’t have a tortilla press and can’t wait to get one before making these (like me) then you can use two plates (flat bottom). Wrap each bottom with saran wrap, coat the wrap with a wee-bit of oil (I used olive). Put one plate down with the bottom facing up. Place a small ball of dough in between. Place the other place with the bottom facing down (how you would normally use it) and press! Voila! It works, but I’m definitely getting a press soon…
I was on whole foods and I found that flour by bob’s red hill (stoned ground- whole grain flour) Corn Flour. I want to know if this flour is that one I need to make my tortillas.?
I normally use “Masa Harina” …but you could try it!
Thanks!
Elizabeth, I bought that same one the tortillas were delicious!
Thanks Cv! I’m goning to make some today
Just to follow-up – I bought MASECA brand flour and much more prefer the Bob Red Hill. It’s definitely a personal decision as one I believe is white corn and the latter yellow. I’m leaning towards the Yellow corn tortillas (but white ones are delicious too!)
In regards to the (chemical)lime comment, lime is added to corn to make it a complete protein. Indigenous Mexican’s used to get the lime from their cooking ashes. So, not crazy, actually quite necessary.
I had one more comment regarding the lime process. It’s actually a process that allows corn to be digested better. Officially known as Nixtamalization, cultures that depended on corn used this process to enhance the nutritional quality particularly of niacin. When corn became a staple crop of Italy, a disease called pellagra swept the population because they didn’t bring the process over. You can actually do the process yourself using picking lime, if you really want to go for the gold. Thanks for the great process, as I just got a tortilla press.
Hi, I purchased the Bob Red Mill Corn Flour also but it doesn’t seem to have been nixtamalized….Should I add something or should I not worry about it since I will only make them every once in awhile. Thank you!
I believe the process is completed before grinding, so not sure it’s possible to do to flour. Also, if you are doing it once in a while, I wouldn’t worry about it. The dependency on corn in the diet formed during food shortages, not in an otherwise healthy diet. It looks like there was some delicious success with bob’s corn flour. Go for it! And let us know
Bob’s Red Mill now has Masa Harina that you can order online from their website. The package does not say anything about being non-GMO, so I emailed them and this is what they had to say:
“Thank you for your inquiry. Here at Bob’s Red Mill, we have made a commitment to purchase only non-GMO products. This means that all of our products are made of ingredients that were grown from identity preserved, non-GMO seed. I will note that we do not guarantee the complete absence of genetic modification in our products because of wind drift, pollinators and our lack of testing equipment.
Kind regards,
Elizabeth”
You can take from that what you will, but I still think it’s better than having a flat out GMO product.
Very yummy, thank you!
[...] I would make chicken tacos…with homemade tortillas. I had been looking for an excuse to try this recipe from 100 Days of Real Food for the tortillas AND I had gotten the masa. FYI, I tried this with cornmeal…totally [...]
This is the crazy thing: I grew up eating these because my aunt is from Mexico. After moving to the States 10 years ago for college I started buying the stuff from the supermarket for convenience and eventually got used to them. After getting a little older (and having an income! ) I still bought pre-made but now from Whole Foods and organic. Just the thought of making them from scratch seemed daunting! After starting to eat nonprocessed I started going to a Mexican grocery to buy some that fit the bill and tasted very good, but one day decided to just go for it! While I was at the Mexican grocery I got all my supplies and made them at home… what a difference!!! How did I EVER get used to Old El Paso is beyond me! Yes, it’s time consuming, but it’s a labor of love and it’s just sooooo good! We keep the leftovers in a ziplock bag in the fridge for up to a week for an easy meal/snack. So good, will never go back!
I just purchased a Tortilla Press yesterday and made a small batch 4 tortillas, they were a little on the thick side. So today I made a dozen attempting to make them a little thinner. The first ones stuck to my hand when I pried them away from the wax paper. The last ones looked great and kept there shape. I added some cilantro and jalapenos to the dough balls before I pressed them. Yummy!
Have any of you had success with thinner corn tortillas? I know that they will be slightly thicker than processed store bought ones, but I do want to experiment with tacos, enchiladas and such.
Thanks
I usually flatten them, flip them around, and then flatten them again b/c I find they get thinnest near the handle. I hope that helps!
So, I’ve been doing research trying to perfect my tortillas. I found that adding more water than the recipe on the bag called for helped. I’ve also been using a freezer bag split in half and it seems to peel off perfectly. If it’s too sticky, add more flour a teeny bit at a time. I also discovered that a trick to getting them perfectly cooked is to have 2 griddles/a large griddle (or comal) running. One on med heat, the other on med high. After playing with the techniques here: http://www.friedalovesbread.com/2010/09/fresh-corn-tortillas-101.html I think I’m finally mastering them! Made with wild caught salmon mole! YUM. In regards to experiment with different uses I have made SOPES and TOSTADAS even CHILAQUILES. All YUM and all can be 100% real/organic!
Is there a solution for crumbly tortillas after heating?
How long ago did you make them and how did you store them?
I’ve made them twice fresh and they cracked when I folded them over or tried to roll them. Using conventional store bought tortillas it would have meant I hadn’t heated them all the way through, but I thought I did.. I’m trying it again tomorrow night.
Did you follow the recipe exactly including using a tortilla press? Sounds to me like either the heat was not high enough or the tortillas themselves could have been too thick.
Yes, I did the recipe exactly alright. I will try making them thinner and heating them more tonight!