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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)
- ½ teaspoon salt
- 1 ¼ cup water (warm (you may need 1 ⅓ cup instead))
- olive oil (in a sprayer)
Instructions
- 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 cutting 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 as follows)
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.
Shellie says
Will these works for enchiladas?
100 Days Admin says
Yes! Lisa has used them in her enchilada recipe before. - Nicole
Janet says
I’ve never made tortillas before. If making for later, do you cook in the skillet, or put the dough in the fridge/freezer after pressing?
100 Days Admin says
We would recommend making them ahead of time, and then keeping them in the fridge for up to a week or the freezer for up to three months. Just thaw them out and then heat on the skillet when you're ready to use them. - Nicole
Joe M says
I've started making my own chips to avoid the constant disposable plastic I end up with when buying from the store. Now I'd like to try making them with my own tortillas. Is there a way to do this without the plastic wrap? I suppose the plastic over the cutting board is just to keep the dough from drying - so maybe I could just cover it with a large bowl or tupperware?
What is the plastic on the tortilla press for? Will it stick to the press otherwise? Maybe I could just oil the press instead?
Thanks for the recipe!
100 Days Admin says
Hi Joe, Lisa uses the plastic on the tortilla press so they don't stick. You could possibly use wax paper but it's not as cooperative as plastic. - Nicole
Michelle says
If you freeze them...how do you warm them without them becoming hard?
100 Days Admin says
Hi Michelle, thaw these out in the fridge overnight and then toss them on the skillet to warm them up! - Nicole
Ala says
Can you make a batch and refrigerate or freeze them for future use?
100 Days Admin says
They can be kept in the fridge for up to a week and frozen for up to three months. - Nicole
Jennifer Pickering says
What is the brand name of your tortilla press? Thank you so much.
100 Days Admin says
Hi Jennifer,
You can find the tortilla press that Lisa uses here.
Charla says
Your tortilla press link (the first one in this article) is broken. I've never made tortillas at home, but I'm interested in buying a press so I can make them.
Amy Taylor (comment moderator) says
Thank you. I fixed it. :)
Laura says
I can't find non-GMO masa harnia. Do you use it? Any suggestions to find non-GMO masa would be great!
Amy Taylor (comment moderator) says
I think Bob's Red Mill has a certified non-gmo?
Megan says
I don't have a tortilla press. Can I roll them out with a rolling pin?
Amy Taylor (comment moderator) says
You can. :)
Gretchen Davis says
Do they need to be refrigerated? Can you freeze these?
Amy Taylor (comment moderator) says
I do and freeze them beyond just a few days.
Kim says
Can you make these hard shell by putting them in the oven?
Amy Taylor (comment moderator) says
Hi. I've hardened them up in the oven for taco pizzas but have not tried to make them into something as crispy as, say, baked chips.
David says
Thank you for sharing, healthy.
Janey Rule says
Thank you for your website.
My granddaughter has health conditions that require she not eat processed or high calorie food. I was amazed how difficult it was to find a basic healthy tortilla recipe. But, now I have your website and plan to use it often.
Cathy says
Can these be stored for later and if so how? Freeze, refrigerate?
Amy Taylor (comment moderator) says
Hi. They can be kept in the fridge for up to a week and frozen for up to three months.
Kimberly Turner says
I am very interested in making these corn tortillas, but I can't use the Bob's masa harina as it is processed with tree nuts. Have you ever used another brand or is there something I can substitute for the masa harina like some type of corn flour?
Amy Taylor (comment moderator) says
Hi. We've not used anything but masa for this recipe. Sorry.
Amber says
We buy the organic sprouted corn flour from to your health and it works beautifully for this recipe and others. You can check out their site for any nut info. They also have blue corn flour. B)
Kathryn says
Hi!
How long do the tortillas last if you make a batch?
Can you freeze them?
Thank you!!
:)
Amy Taylor (comment moderator) says
Hi there. You can definitely freeze them. I keep the tortillas (unfrozen) for about a week but prefer them fresh off the skillet.
AmyC says
I grew up eating homemade corn tortillas. My mom never owned a tortilla press; she pressed them between 2 sheets of plastic wrap using a Pyrex pie plate! Works like a charm and you can see the tortillas progress through the glass.
Jennifer says
It's unfortunate that many of your great recipes require fancy appliances that not everyone has. I don't have an ice cream maker or a tortilla press. Mostly because I don't think buying/storing all these gadgets is a good use of my limited space & income.
Cassie says
I've used 2 cutting boards to press my tortillas before, you could even press them between 2 books. You don't necessarily need a tortilla press!
Kimberly says
A tortilla press isn't a fancy appliance. It's a centuries old technology that you should have if you want to make handmade corn tortillas. That's like someone going to a sewing blog and complaining that you need a tape measure to make a shirt. If you're going to make "real food" (the focus of this website), you're going to need implements to do so. What's unfortunate is that someone sees a tortilla press as a fancy appliance. No, not everyone has them anymore (not that they did here in North America anyway), but that's the point of this site. That we SHOULD have these things and make our own food. Whatever it takes.
Tiffany D. says
Made these tonight for some quick pinto bean and chicken tostada, excellent texture and everyone loved pressing the tortillas in the press, even the husband got involved with this one!