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
- 1 1/4 cup water, warm (you may need 1 1/3 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.
Recipe Notes
Special equipment needed: tortilla press, and preferably a cast iron skillet for cooking
We recommend organic ingredients when feasible.
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. :D
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.
Organic is certified non-GMO and you can also find products labeled “non-GMO” especially at stores like Whole Foods. I wouldn’t bother making my own without it.
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.
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.
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!
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!
I made these for the first time last night and they are great! I even got my non-cooking hubby to help me because he wanted to try my new gadget, the tortilla press! I need to perfect my technique a bit, but this is definitely a new staple in our household. I live in the southwest so Mexican food is important to me and these are AWESOME!! THANK YOU!!!
I am so anxious to try this! What type of oil is the best to use? Can I use olive oil? I know butter will burn easily… Thanks!
We use ghee (a.k.a. clarified butter) to cook these in the pan. Good luck!
Made these last night, and proceeded to make the enchiladas!! WOW!! My hubby (who despises the dry, store-bought corn tortillas and opts for flour ones) is a convert!! I actually didn’t use any cooking spray on my old, cast-iron pan, and they were fine. This – and the enchilada recipe – is a keeper!! Thanks so much!
Thanks for this. I have that exact same press given to me by a friend from Mexico and they told me about the plastic so I’d been using two pieces of freezer bags but it didn’t work well…Never thought of wrapping the thing! Can’t wait to try again and I’m so happy to learn that maza harina is whole grain. Yay!
How long will the tortillas last NOT in the fridge? We are traveling to Peru and I’m curious if I can make some on Thursday to have for lunches and snacks in our flight / travel on Fri and Sat? We are Gluten Free so I’m looking for an option for a “bread” to bring with us. Thanks!
Amy – I think they would be fine for a couple days at room temp…good luck!
I just made these for the first time and they are AH-MAZ-ING! Great Recipe!
Hi, I am half-Mexican, and I don’t recommend buying Mexican masa harinas on the shelves at Latino grocery stores, because they’re not labeled with GMO. Two Mexican states (Tlaxcala and Michoacán) have already banned GM. GMO has already creeping into the heart of Mexico.
I managed to find two websites that sell organic masa harinas, but I haven’t tried those yet. I intend to contact them to see if they follow traditional method, nixtamalization. Nixtamalization is so vital to your health.
http://shop.goldminenaturalfoods.com/searchprods.asp
http://www.purcellmountainfarms.com/Masa%20Harina.htm
I made these tonight (after looking high and low for a press) and was sorely disappointed. I should say I “attempted” to make these. I couldn’t get the tortilla off the press without the dough splitting or tearing off. Is Masa something different than, say, Bob’s Red Mill organic corn flour? That may have been the issue.
Hi Mandi. It is corn flour, but, it should say Masa Harina corn flour. Jill
Do these travel..n freeze well? Having tacos on a camping trip this wknd and wanted to make them ahead of time
Hi Jaci. They should be fine. I usually just wrap mine up in foil. Have fun camping. Jill
I am looking for a replacement for store bought crispy chalupa/tostada shells. I used to buy store tortillas and just crisp them in the oven. Could I do the same with these??
Hi Ashley. I have not tried it but I don’t see why it wouldn’t work. Give it a try. Let us know how it goes. Jill
oh wow. my husband, who is an absolute Mexican food *snob* tasted these and said “I’m hooked.” He was worried that he wouldn’t enjoy our 100 Days of Real Food pledge, or that it would mean giving up way too much, but it’s been completely fun learning how to make awesome foods that are real and with these corn tortillas – you’ve absolutely made his day. They’re a permanent addition to our cooking repertoire.
I might have missed this but can the tortilla press be used to make the whole wheat tortillas in your recipe list as well?
Hi Felicia. Yes, it can be used to start them, but, it won’t get them quite thin enough so you’ll still have to do some rolling by hand. Jill
I’m wondering about gmo in masa harina. Is this a concern?
I was concerned about GMO’s, too. So, when I looked into it, I found that Bob’s Red Mill brand is a good one. However, they don’t label it as Non-GMO as there are no guarantees that a GMO plant hasn’t infiltrated their non-GMO corn fields. Don’t we all wish that those darn GMO’s would stay contained and not contaminate others’ crops! Anyway, I like Bob’s Red Mill Masa Harina and I personally get it from Azure Standard, though I’m sure you can find it elsewhere, as well.
Hi everyone! First of all – thank you so much, Lisa for posting this. I made this and it was amazing! I can’t wait to experiment.
For those of you without a tortilla press, this is what I did. Granted, I didn’t have BPA free Ziploc bags or Organic PAM, but that’s the next step:
Items needed:
1) Two Ziploc bags (plastic baggies, if they’re BPA free, then that’s great)
2) The bottom of a plastic Tupperware container (again, bonus if it’s BPA free)
3) Cooking oil spray (Organic PAM)
4) A cutting board
Steps:
1) Place one Ziploc bag on the cutting board. Spray PAM on the side facing up.
2) Place dough ball on bag.
3) Spray one side of the second bag.
4) Place sprayed side on top of the dough ball.
5) Grab the container and press down.
6) Your tortilla is ready for the pan!
I found it super easy and didn’t miss the tortilla press at all!
I made these tonight and they were fantastic! I think I will use this recipe along with your green eggs recipe to make some breakfast wraps soon. Thanks!
I made these for the first time tonight. I bought the same tortilla you have, right off your link. Mixed feelings. Not bad for my first time. A tad frustrating that after the 3rd tortilla, the handle broke completely off my tortilla press. Not cool. They didn’t stick to press and didn’t seem too soggy or flaky. They just still weren’t quite thin enough (prob because my press broke) and most cracked. I followed instructions exactly. I guess it takes practice and I need to play with cooking time maybe. Not sure if I didn’t cook long enough or too much? I’ll try again after getting a replacement press.
Thanks for sharing recipe!
Hi Julie. So sorry to hear your press broke. Hope you were able to try them again with better success. I have found with recipes like these that it definitely takes practice to get them right. Jill
We have some leftover tortillas. Do you have a recommendation how to store them?
Hi Amy. You can store them for a day or 2 in your refrigerator. After that, I would suggest putting them in your freezer if you are not going to use them right away. Jill
I was wondering if you have a suggestion on how to make your own tortilla chips with these? Thank you so much!
Hi April. I have not tried that. I’m not sure if you could maybe cut them into tortilla shapes and try baking them? Just an idea. Jill
how do you store the extras? Will them be ok another day or two?
Hi Jennifer. I store mine in the refrigerator for a day or two…after that I freeze mine. Jill
I made these without a tortilla press once (on a camping trip, no less) by putting a cutting board on a bench (the floor would probably be ok) and putting the dough ball between two slightly damp kitchen cloths, then sitting a heavy, flat bottomed skillet on top and sitting on it! :) Great success!!!
Are these easily freezable? I am JUST starting out, a bit overwhelmed and thought it might be best to take a day to do some prep.
Yes, Kristina, you can freeze these. You may just want to line some parchment paper between them when you layer them. Jill
Kristina, I just wanted to let you know that I, too, am just starting out. I am a bit overwhelmed as well. I am just trying to slowly transform my pantry. I have gotten rid of a lot of my processed foods, but not all. I have purchased a food processor as it seems many recipes need one and I have ordered/bought a few basics like ww flour, pastry flour, etc. It can be overwhelming, but i am trying to take it a day at a time and my goal is to by the end of the year have transformed our eating habits drastically!
Would a pancake griddle work ok so we could cook several at once.
Hi Jennifer. Yes, I think that might work. Just make sure it’s hot enough. Jill
I made these last night and my whole family LOVED them! I was glad to have a tortilla press. I borrowed one from a friend. I was not able to find one at Bed, Bath, and Beyond, Walmart, or Target. I did find out that a local Mexican store has them, and I will be purchasing one there soon. Thanks!!! :)
Any particular brand to get for masa harina? GMO free? Would gluten free work to make corn tortilla’s?
Hi Tara. Here is an option for the masa harina: http://www.amazon.com/Bobs-Red-Mill-Harina-24-ounces/dp/B001HTIT9C. And, I’ve not tried these with gluten free flour but would love to know how they turn out if you try. ~Amy
I made these last night, and while the flavor of them was good, I could’t quite get the tortillas pressed or cooked right. Now, granted, I did not have a press or cast iron skillet, but I also don’t want to purchase these items for just these tortillas. Also, I put the tortillas in 12 equal size pieces and they came out very small. (Again, it could be because I didn’t have the press) Any suggestions on how to get these pressed well without the tortilla press?? Thanks.
Hello Aarica. They do turn out best if they are pressed. Several readers roll them out a bit with a rolling pin after they press them. These tortillas come out soft taco size vs burrito size. Hope that helps. ~Amy
Made these today and then cut them into 1/4 pieces sprayed with our misto with evoo and sprinkled with sea salt and broiled them for about two mins per side and ate them with some yummy homemade salsa for a snack…my kids ate them up!
I want to make these for tostadas. Can I just press them out and back them on sheets in the oven or do I need to cook them in a pan first and then in the oven?
Hello Anne Marie. You will need to cook them in the pan for the best results. ~Amy
I don’t have a microwave can you tell us about what temp you heat the water to not using a microwave? Thanks!
Hello Christina. It should feel warm but not hot to the touch. ~Amy
How do you reheat these after freezing? Just pop into the microwave?
Hi Tara. I typically thaw them overnight and reheat them briefly on a skillet. You can use the microwave but I think that makes them chewy. ~Amy
I made these with chicken enchiladas, and though they tasted good, I couldn’t roll them because the cracked and broke. It was more like a casserole. I did use a press, but not cast iron. I was wondering if they were too thick? Or maybe I let them cook too long, though I don’t think that is the case.
Hi Jamie. They might have been but it is hard to know without seeing them. Beyond that, if they sit uncooked for an extended period of time they can dry out pretty quick and they are easy to over cook. ~Amy
With all the concern these days about corn being a GMO and there not being any non-GMO corn crops anymore, I decided to try to make tortillas with lentils instead. I ground up lentils in a coffee bean grinder until I had 1 cup of flour of a similar texture as corn meal. Then I followed my mother’s time-honored recipe for corn tortillas.
3 cups whole wheat flour, 1 cup (lentil flour), 2 tsp baking powder, 1 tsp salt, 3 tbsp. olive oil, 1.6 cups hot water
This worked wonderfully and they tasted very similar to corn tortillas with the same texture. I even added some cumin, pepper and garlic and made them even yummier. The secret of course is to cook them on medium heat for only about 20 seconds on each side and lay them under a towel in a stack so that they don’t dry out during the cooking process.
Thought you might like to try it and/or pass it on to your readers who are avoiding GMO’s.
Any thoughts on cast iron vs cast aluminum? The iron is twice as much on Amazon so just curious if it makes a difference. I love my cast iron skillets so kind of leaning towards those but I’m not using it to cook so????
Hi Leigh. I’d stick with cast iron as it stands the test of time and you do not have to worry about the non-stick coating. Here is a comparison that might help: http://www.ehow.com/about_6736559_cast-iron-vs_-cast-aluminum.html. ~Amy
These tortillas look AMAZING! They remind me of the ones we make in Guatemala!
Would a Dutch oven work ok with this instead?
Hello Susan. Do you mean just using it like a skillet?
Yes, that is what I meant.
Can I substitute whole wheat flour instead of the corn flour? If so, would I add the same amount as corn flour?
HI Nikki. Lisa has a whole wheat tortilla recipe, too: https://www.100daysofrealfood.com/2010/05/26/recipe-whole-wheat-tortillas/. ~Amy
I just made them – for the first time in my life! I guess I was lucky that the dough was the right consistency, tortillas didn’t stick to anything and cooked nicely. I used large Lodge cast iron skillet as tortilla press – it is so heavy that I literally dropped it on a ball of dough and it was enough. Then flipped the tortilla and dropped the skillet on it again. I had plastic wrap on the working surface and on the bottom of the skillet.
I am definately going to try your tortilla recipes. I have an electric grain mill, do you know if the corn flour you use is just ground corn? Do you ever grind your own grain?
Hi Dawn. Lisa does occasionally grind her own grain: https://www.100daysofrealfood.com/2011/07/05/grinding-your-own-wheat-is-not-crazy-after-all-including-video/. For this recipe she used: 2 cups masa harina (whole corn flour that is found in the baking aisle – not to be confused with corn meal). ~Amy
Hi,
Just wondering if these can be made ahead then frozen…planning a taco bar for a party.
Thanks!
Hi Natasha. They can. Thaw them in the fridge over night.(I toss them briefly on a skillet to warm.) ~Amy
I made these tonight and they were so easy! I cooked 5 at a time on my pancake griddle so we could get it on the table faster, no oil either.
These are so delicious, so much better than those rubbery store bought ones and so easy! I’m actually eating a leftover one from last night right now!
I just want to mention that there is a way to do this without a press. I do not have one, and maybe never will. I get the same results by placing the dough between two pieces of waxed paper or plastic wrap and then giving it a good squish with my heaviest cast iron pan. Works like a charm for those that want to try this but don’t want to invest in a press.
Hi, I am wondering if I can use Bob’s Red Mill organic whole grain corn flour stone ground…is that the same thing as the Masa Harina and if so, would I still use the same amount?
Christy, it has to be Masa. I was looking too & I found Bob’s Red Mill Masa Harina on amazon… http://www.amazon.com/Bobs-Red-Mill-Golden-24-Ounce/dp/B004VLVJ9U/ref=pd_luc_hashrec_04_02_t_lh?ie=UTF8&psc=1
I hope this helps!
I don’t have a cast iron skillet yet so I just used a regular pan. But, my entire house was SO smoky. Is that normal? I sprayed the pan with olive oil spray with each tortilla. I’m not sure if I cooked them too long because they were pretty browned. They were still good, but wondering if there is a way to ditch all the smoke! Thanks!!
Hi Lee Ann. It is normal to have a bit of smoke but it should not smoke up your whole house. Limit the cook time to a minute each side. ~Amy
I got a tortilla press for Christmas this year and finally got to try your corn tortilla recipe tonight. They turned out great!! So delicious and I love knowing that I finally have a source for non-GMO corn tortillas! Thanks for the recipe!
What brand are you using that’s gmo free?
I used Bob’s Red Mill Masa Harina to make my tortillas. Although it’s not labeled organic, the FAQs on their website states, “All of our products originate from identity-preserved, non-GMO seeds. This means that the seed planted in the ground is non-GMO. We do not guarantee the complete absence of GMO materials in our products because of wind drift, pollinators and our lack of testing equipment.” This is as good as I’ve been able to get.
Nice, thank you. Although I will probably have to look high and low in Alaska for this product I am excited.
Thanks!!!
Curious as well….
Maybe try ordering it online? I know you can get it from Vitacost.com, the Bob’s website, or even Amazon.
Just curious if you know of a brand of the masa harina that is GMO free? Thank you!
Hello Stephanie. Bob’s Red Mill uses nonGMO corn. ~Amy
The video is great! Your daughter looks like a great chef!
I want to try this recipe and plan to buy a cast iron tortilla press. Will I still need to use plastic wrap? Is there an alternative such as wax paper or parchment paper I can use intend of plastic? Thank you.
Hi Heather. It will likely still need something and wax paper works fine. It is just a bit less cooperative than plastic wrap. :) ~Amy
We make these often. A tip I suggest is using an old silicone mat and cutting it to the size of the press. You’ll never have them stick again to the press!
I’ve made these by hand many times. My high school Spanish teacher taught the class how. If it’s done right, they puff up kind of like pita bread. Delicious! The key was to use a plastic surface (gallon baggies work well. Never tried it but a silpat probably would too) and sprinkle it with water to keep the dough from sticking while flattening the dough into tortillas.
Oh Love it! I make Tortillas at least 5 times a week for dinner & Lunch! We don’t like the ones from the store.
How do you store these? Do they freeze well?
Hi Mona. If not using them within a few days, freeze them. They do freeze well. I use wax paper to separate and store them in a Ziplock bag with all the air removed. ~Amy
What is the difference between cornmeal & corn flour? The gal in the natural food section said I could make corn flour by putting cornmeal in my food processor. Is that true or not. Also where can you buy organic corn flour cuz I like to avoid gmos.
Hi Barb. Corn flour is just more finely ground than meal. And, yes, you can do that in your food processor. Bob’s Red Mill is a common brand that you can find with an organic option.~Amy
I too would like to know where to find organic we stay away from anything corn gmo
Hi Christina. Bob’s Red Mill has a non-GMO masa harina. ~Amy
I wonder if it’s possible to bake these in the oven to make crunchy tacos? Like flip
Over a muffin pan and make into a shell? I would be curious to see if that would work!! :)
I saw something on pinterest about hanging corn tortillas over the bars on your oven rack to make shaped taco shells. I haven’t tried it but I’m sure it would work. We also have those taco shell makers (as seen on tv, of course!) and corn tortillas don’t work in those, so I doubt the turned over muffin tin would work either. Flour tortillas are great in those bowls, however!
Can these be made with regular corn flour or does it have to be masa harina?
Hi Colleen. Masa is a finer ground corn flour. A more course corn flour will not hold together as well. ~Amy
I make my taco shells with a taco rack I own 2 of them and love it! http://www.amazon.com/gp/aw/d/B00004R90X/ref=redir_mdp_mobile
Any idea how can I make these by grinding my own corn? I have both yellow and white corn.
Hi Brooke. Masa harina is different from corn meal. It is ground to the texture of a wheat flour. This might help: http://www.chow.com/food-news/6324/whats-the-difference-between-cornmeal-and-masa-harina/. ~Amy
You two are adorable! Thanks for the tips, we’ll be trying this for sure!
Well I am not giving up on these but I had a big fail tonight ha ha! I bought bobs red mill but it was corn flour not masa harina corn flour and it did not turn out and they didn’t even taste good (Ithought maybe they were just ugly but tasty but no!) Am ordering the masa harina from Amazon and giving it another go. I so want them to work. Hopefully I can be a cautionary tale for someone else! Masa harina, not just corn flour :)
They turned out amazing!! Yay! Thanks!
Has anyone tried using these to make corn tortilla chips?? Really needing something healthier to eat with my guacamole and wondered if baking these could be the answer!! Of course would want to bake in oven rather than fry..
Please help!
I could not get the dough to not stick to the press!!
I tried adding more flour, adding more water….even rolled them in flour before putting them in the press.
Is there a difference between fine corn flour & masa harina corn flour??
Like Jen, I SO want this to work! Have bought the press, the warmer…and I’m a good cook! My family said I just wasn’t Hispanic enough!
Thanks for your help!
Terri
Hi Terri. Masa is a fine corn flour that has been soaked in lime and then ground. This explains: http://www.plantoeat.com/blog/2013/05/non-gmo-corn-tortillas/. Lisa uses plastic wrap on her press to prevent sticking. ~Amy
Thanks so much, Amy!
The site did help clarify. As I am a huge Bob’s Red Mill fan, I will look for that Masa.
I did use plastic wrap on my press, but I think the fine corn flour I used, with a single ingredient of CORN, was definatley NOT the same! FYI Everyone!
So excited to try this again…! Tacos for dinner tomorrow!
Love these. Make them often
I have had good luck making corn tortillas by puttIng the ball of dough inside a ziplock bag and then flattening it with a Pyrex pie plate. Kids can do this easily.
Anne you are genius! I did this bc I don’t have a tortilla press. They turned out perfect! Thank you so much!
I came across some uncooked tortillas at Costco. They had both flour and corn varieties. The corn tortillas had water, corn, salt, lime, cellulose gum and guar gum. Any thoughts? I don’t have a tortilla press and thought these might be better than the run of the mill variety in the grocery store.
Thanks for your help!
-Jessica
Hello Jessica. We typically don’t go into the details of various additives and preservatives. We just try to avoid them in general which is why Lisa likes to make her own. It sounds like those tortillas have a fairly short ingredient list compared to many but it is very difficult to avoid additives/preservatives in the store bought varieties. ~Amy
Hi, I see that this recipe calls for a tortilla press but the flour one does not. Is there a difference? Can I use the tortilla press with the flour recipe? I just ordered one so just wondering!! Thanks!!
Hi Kendall. I’ve used the tortilla press for flour tortillas but always end up rolling them out in order to get them thin enough. ~Amy
Can these tortillas be made ahead of time? How many days can they be stored and how would you store them? Thanks!
Hi Julie. I’ve kept mine up to a week in an airtight container in the fridge.
Im making these right now and cant even get them off the plastic any suggestions
Le Ann, it might be easier for you to peel them off if, instead of wraping the whole press with the plastic, you just cut to pieces roughly the size of the press.
You put one piece of plastic on the bottom, place your masa on top and then the other piece of plastic. Press your tortilla and it will be easier for you to flip it onto your hand, since the plastic won´t be stuck to the press.
In Mexico we use almost any plastic or produce bags to do this (of course clean bags in case anyone wonders).
Do these freeze well? Thanks.
Hi Kristina. They do! :)
The tortilla press link is going to a set of knives. Which brand do you use?
Hi there. I just clicked on the link and it goes to the press: http://www.surlatable.com/product/PRO-452797/Cast-Iron-Tortilla-Press?affsrcid=AFF0002&utm_source=cj&utm_medium=affiliate&utm_campaign=5624164. :)
These are great. I cut the recip in half and make 8 small tortillas in about 15 minutes. I use a Lodge cast iron skillet and have never had to use any oil. The key is to get the skillet good and hot while making the dough. I cook 30 seconds on the first side, 1 min on the flip side, the return to the first side for 30 seconds where they puff beautifully. I’ll never buy premade corn tortillas again! Thanks for all of your great recipes.
My dough is very crumbly. What am I doing wrong?
It might be too dry. You can try adding a tiny bit of oil or lard, but just a Little.
I live in Kenya, and I can get 100% whole grain cornmeal (it’s actually Bob’s RedMill brand!), but not Masa Harina, which I assume is quite different. When following the recipe above, I need A LOT more cornmeal to get anything that will even think about sticking together – and yet it is also crumbly. I can’t get it to roll into a log like in the photo above. Any tips on making these tortillas with 100% whole grain cornmeal?
We just got your cook book, and we use TONS of your recipes in our household! Thanks for everything!
Hi again, Tara. Any of the ones I find using regular cornmeal also call for flour. I am assuming you are wanting all it to be all corn?
Can you make these without a tortilla press? Would it work if you just flatten the dough out by hand or used a rolling pin? I hate to buy a tortilla press before I have tried making tortillas.
Hi Leslie. You can roll them out. The shape may not be quite so uniform.
Anyone just try and flatten/smash the tortilla flat with a skillet……? I think I was viewing a tv special one time and a wood hammer like tool was used…….
I’ve made the whole wheat tortillas and they were amazing looking forward to having these corn tortilla.I bought the masa harina from bobs red mill however not organic. It contains lime. The also had plain organic corn flour…. Would that work?
Hi Catherine. Masa works best for this recipe because of its fine grind.
I’m curious what kind of oil she uses considering the pan is so hot. What are the best high-heat oils to use for these/
Hi Melanie. Coconut oil, clarified butter/ghee, or avocado oil all work for higher smoke point cooking.
I bought a tortilla press and made a batch. Much better flavor than store bought by far. But the texture was off. They were too chewy. I thought I cooked them long enough since there was charring on the surface. Any tips? Maybe I need to get them thinner?
Hi Angie. It does sound like you need to thin them a bit and maybe turn down the heat a bit.
Can I freeze them?
Hi Lana. Yes, you can freeze them. :)
In regards to freezing these, should they be made and then frozen and re-heated to eat later? Or should the dough be frozen before heating through?
I always cook and then freeze if i have leftovers I wont use within a few days. They are a little more fragile once frozen, however.
If you use a very hot grill or skillet, no oil or grease of any kind is needed.
When tortillas are ready to be flipped they will slide in the pan, if they don´t, they are not yet ready.
Another idea for you, that my daughters love, is to make sopes or tlacoyos.
For the sopes you will take less masa and press it thicker than you do for the tortillas, cook the same way that you do the tortillas and when they are done, pinch the sides all around, to make a sort of Wall (this is better done when they are still hot). Then spread some refried beans and shredded cheese. Additional toppins are salsa, onions, shredded chicken or meat, shredded lettuce, chorizo, sour cream, etc. Of course they can be made large or small, but like doing them small.
These are some images for you that I found on the web, not mine:
http://cocinandoentreamigasesmasfacil.blogspot.mx/2011/04/receta-de-sopes.html
And for the tlacoyos, you take the masa in your hand, flatten a bit and put a spoonful of refried beans. The idea is to mold them with your hands and to have the beans all surrounded by the masa, flatten them a bit and put them on the pan or grill to cook the same way as the tortillas. There are great for lunchboxes, it is my daughters´favorite.
This is not mine either, but show how tlacoyos look:
http://media-cache-ec0.pinimg.com/originals/45/6e/df/456edfb8074dc121ec819d7d23333444.jpg
Both the sopes and tlacoyos can be fried before adding any toppings, but we usually don´t do that and they are still very good.
With the masa you can also make Deep fried quesadillas, those are delicious, but not very healthy, I guess. When you have your flattened tortilla in the press, put some shredded cheese and fold, taking care of pinching the sides well, so that no cheese will escape while frying. Fry until done and top with salsa and sour cream, deliciouss. These can be filled with cheese and all of these aone or combined with the cheese: mashed potatoes, chorizo, beans, huitlacoche, potatoes with chorizo, tinga, cookes zuchini flowers, etc. And they hold great too inside a lunchbox.
Yumm! These sound like fun recipes to try!
need to make 100% corn as can’t tolerate wheat, over here in the UK I can get maize flour – is that the same thing?
my other half wants to know if they are flexible enough to make burritos
Hi Helen. It is the same but they are likely too fragile for burritos.
do you know if there is a GMO free Mesa harina?
Hi there. There is one included in this helpful list: http://nourishedkitchen.com/gmo-free-food/.
Julie is right about not using oil. My mother made them and never used oil. They should be flipped immediately as they start to curl on the edges. Sometimes this can be as soon as 25-30 seconds. After you make them enough times, you will get comfortable and know exactly when to turn them so they will actually “rise” after the third flip. If you make them with no oil, they stay very pliable and they will taste more authentic.
These are amazing. I bought the tortilla press like recommended and a comal because I didn’t have a cast iron skillet. Glad I did. Made it even easier and more fun. Better than any I have ever had out. Thanks so much 100 Days. This is the way life should be.
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!
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.
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!
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.
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.
Hi!
How long do the tortillas last if you make a batch?
Can you freeze them?
Thank you!!
:)
Hi there. You can definitely freeze them. I keep the tortillas (unfrozen) for about a week but prefer them fresh off the skillet.
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?
Hi. We’ve not used anything but masa for this recipe. Sorry.
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)
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.
Can these be stored for later and if so how? Freeze, refrigerate?
Hi. They can be kept in the fridge for up to a week and frozen for up to three months.
Thank you for sharing, healthy.
Can you make these hard shell by putting them in the oven?
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.
Do they need to be refrigerated? Can you freeze these?
I do and freeze them beyond just a few days.
I don’t have a tortilla press. Can I roll them out with a rolling pin?
You can. :)
I can’t find non-GMO masa harnia. Do you use it? Any suggestions to find non-GMO masa would be great!
I think Bob’s Red Mill has a certified non-gmo?
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.
Thank you. I fixed it. :)
What is the brand name of your tortilla press? Thank you so much.
Hi Jennifer,
You can find the tortilla press that Lisa uses here.
Can you make a batch and refrigerate or freeze them for future use?
They can be kept in the fridge for up to a week and frozen for up to three months. – Nicole
If you freeze them…how do you warm them without them becoming hard?
Hi Michelle, thaw these out in the fridge overnight and then toss them on the skillet to warm them up! – Nicole