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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.
Lee Ann says
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!!
Assistant to 100 Days (Amy) says
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
Christy says
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?
Meg says
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!
Deanna says
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.
Kim S. says
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.
natasha Persaud says
Hi,
Just wondering if these can be made ahead then frozen...planning a taco bar for a party.
Thanks!
Assistant to 100 Days (Amy) says
Hi Natasha. They can. Thaw them in the fridge over night.(I toss them briefly on a skillet to warm.) ~Amy
Dawn Mohler says
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?
Assistant to 100 Days (Amy) says
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
Ana says
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.
Nikki says
Can I substitute whole wheat flour instead of the corn flour? If so, would I add the same amount as corn flour?
Assistant to 100 Days (Amy) says
HI Nikki. Lisa has a whole wheat tortilla recipe, too: https://www.100daysofrealfood.com/2010/05/26/recipe-whole-wheat-tortillas/. ~Amy
Susan Highfill says
Yes, that is what I meant.
Susan says
Would a Dutch oven work ok with this instead?
Assistant to 100 Days (Amy) says
Hello Susan. Do you mean just using it like a skillet?
Bree (Skinny Mommy) says
These tortillas look AMAZING! They remind me of the ones we make in Guatemala!
Assistant to 100 Days (Amy) says
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
Leigh says
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????
Wendy Talene says
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.
Jamie says
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.
Assistant to 100 Days (Amy) says
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
Tara says
How do you reheat these after freezing? Just pop into the microwave?
Assistant to 100 Days (Amy) says
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
Christina says
I don't have a microwave can you tell us about what temp you heat the water to not using a microwave? Thanks!
Assistant to 100 Days (Amy) says
Hello Christina. It should feel warm but not hot to the touch. ~Amy
Anne Marie Curtis says
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?
Assistant to 100 Days (Amy) says
Hello Anne Marie. You will need to cook them in the pan for the best results. ~Amy
abby says
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!
Aarica says
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.
Assistant to 100 Days (Amy) says
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
Tara says
Any particular brand to get for masa harina? GMO free? Would gluten free work to make corn tortilla's?
Assistant to 100 Days (Amy) says
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
Michelle says
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!!! :)
Jennifer says
Would a pancake griddle work ok so we could cook several at once.
Assistant to 100 Days (Jill) says
Hi Jennifer. Yes, I think that might work. Just make sure it's hot enough. Jill
Kristina says
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.
Assistant to 100 Days (Jill) says
Yes, Kristina, you can freeze these. You may just want to line some parchment paper between them when you layer them. Jill
Tara says
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!
allison says
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!!!
Jennifer says
how do you store the extras? Will them be ok another day or two?
Assistant to 100 Days (Jill) says
Hi Jennifer. I store mine in the refrigerator for a day or two...after that I freeze mine. Jill
April K says
I was wondering if you have a suggestion on how to make your own tortilla chips with these? Thank you so much!
Assistant to 100 Days (Jill) says
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
Amy says
We have some leftover tortillas. Do you have a recommendation how to store them?
Assistant to 100 Days (Jill) says
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
Julie says
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!
Assistant to 100 Days (Jill) says
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
Amy says
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!
Veda says
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!
Stephanie says
I'm wondering about gmo in masa harina. Is this a concern?
April says
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.
Felicia says
I might have missed this but can the tortilla press be used to make the whole wheat tortillas in your recipe list as well?
Assistant to 100 Days (Jill) says
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
Alicia says
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.
Ashley says
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??
Assistant to 100 Days (Jill) says
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
jaci says
Do these travel..n freeze well? Having tacos on a camping trip this wknd and wanted to make them ahead of time
Assistant to 100 Days (Jill) says
Hi Jaci. They should be fine. I usually just wrap mine up in foil. Have fun camping. Jill
Mandi says
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.
Assistant to 100 Days (Jill) says
Hi Mandi. It is corn flour, but, it should say Masa Harina corn flour. Jill
Lia says
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
Rebecca Geysbeek says
I just made these for the first time and they are AH-MAZ-ING! Great Recipe!
Amy Moxley says
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!
Lisa says
Amy - I think they would be fine for a couple days at room temp...good luck!