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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.
Carlene Winfrey says
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.
Rosalina says
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.
Jenny says
do you know if there is a GMO free Mesa harina?
Amy Taylor (comment moderator) says
Hi there. There is one included in this helpful list: http://nourishedkitchen.com/gmo-free-food/.
Helen says
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
Amy Taylor (comment moderator) says
Hi Helen. It is the same but they are likely too fragile for burritos.
Julie says
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.
Christina Silva says
Yumm! These sound like fun recipes to try!
Lana says
Can I freeze them?
Amy Taylor (comment moderator) says
Hi Lana. Yes, you can freeze them. :)
Jennifer says
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?
Amy Taylor (comment moderator) says
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.
Angie Gordon says
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?
Amy Taylor (comment moderator) says
Hi Angie. It does sound like you need to thin them a bit and maybe turn down the heat a bit.
Melanie says
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/
Amy Taylor (comment moderator) says
Hi Melanie. Coconut oil, clarified butter/ghee, or avocado oil all work for higher smoke point cooking.
Catherine says
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?
Amy Taylor (comment moderator) says
Hi Catherine. Masa works best for this recipe because of its fine grind.
Leslie tutty says
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.
Amy Taylor (comment moderator) says
Hi Leslie. You can roll them out. The shape may not be quite so uniform.
Tara says
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!
Amy Taylor (comment moderator) says
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?
Katlin Stewardson says
My dough is very crumbly. What am I doing wrong?
Julie says
It might be too dry. You can try adding a tiny bit of oil or lard, but just a Little.
Jennifer says
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.
Jen T says
The tortilla press link is going to a set of knives. Which brand do you use?
Amy Taylor (comment moderator) says
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. :)
Kristina says
Do these freeze well? Thanks.
Amy Taylor (comment moderator) says
Hi Kristina. They do! :)
Le Ann says
Im making these right now and cant even get them off the plastic any suggestions
Julie says
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).
Julie B. says
Can these tortillas be made ahead of time? How many days can they be stored and how would you store them? Thanks!
Assistant to 100 Days (Amy) says
Hi Julie. I've kept mine up to a week in an airtight container in the fridge.
Kendall smith says
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!!
Assistant to 100 Days (Amy) says
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
Jessica says
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
Assistant to 100 Days (Amy) says
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
Ann says
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.
Lauren says
Anne you are genius! I did this bc I don't have a tortilla press. They turned out perfect! Thank you so much!
DeAnne says
Love these. Make them often
Terri says
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!
Terri says
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
Assistant to 100 Days (Amy) says
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
Holly Leisey says
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..
Jen says
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 :)
Jen says
They turned out amazing!! Yay! Thanks!
Dr. Mom says
You two are adorable! Thanks for the tips, we'll be trying this for sure!
Brooke says
Any idea how can I make these by grinding my own corn? I have both yellow and white corn.
Assistant to 100 Days (Amy) says
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
Julie says
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
Colleen says
Can these be made with regular corn flour or does it have to be masa harina?
Assistant to 100 Days (Amy) says
Hi Colleen. Masa is a finer ground corn flour. A more course corn flour will not hold together as well. ~Amy
Chrissy g says
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!! :)
Stephanie says
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!
Christina says
I too would like to know where to find organic we stay away from anything corn gmo
Assistant to 100 Days (Amy) says
Hi Christina. Bob's Red Mill has a non-GMO masa harina. ~Amy
Barb says
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.
Assistant to 100 Days (Amy) says
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
Mona says
How do you store these? Do they freeze well?
Assistant to 100 Days (Amy) says
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
Gema says
Oh Love it! I make Tortillas at least 5 times a week for dinner & Lunch! We don't like the ones from the store.
Amanda says
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.
Ali says
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!
Amanda says
What is tnn e best way to store these?
100 Days Admin says
They freeze well. Use wax paper to separate and store them in a Ziplock bag with all the air removed. - Nicole
Heather says
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.
Assistant to 100 Days (Amy) says
Hi Heather. It will likely still need something and wax paper works fine. It is just a bit less cooperative than plastic wrap. :) ~Amy
Michele N says
The video is great! Your daughter looks like a great chef!
Stephanie S says
Just curious if you know of a brand of the masa harina that is GMO free? Thank you!
Assistant to 100 Days (Amy) says
Hello Stephanie. Bob's Red Mill uses nonGMO corn. ~Amy
Holly T says
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!
Jyoti says
What brand are you using that's gmo free?
Holly T says
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.
Kelli says
Nice, thank you. Although I will probably have to look high and low in Alaska for this product I am excited.
Jyoti says
Thanks!!!
Kelli says
Curious as well....
Holly T says
Maybe try ordering it online? I know you can get it from Vitacost.com, the Bob's website, or even Amazon.