Tuesday, November 12, 2013

Soft Corn Tortillas

Soft Corn Tortillas

I feel like it's almost cheating passing this off as a blog post. These corn tortillas are soooo easy to make that it is barely even a recipe. But I feel like you really need to know just how easy it is to make your own delicious, fresh tortillas because it will change your life.

Tortilla Press

That right there is some of the best $20 I've spent in my kitchen. It has easily paid for itself by no longer buying the packaged tortillas in the grocery store, and I've been rewarded with way tastier tortillas. Seriously, you won't believe the difference between a fresh tortilla and the dried out junk that has been sitting in the fridge at the grocery store for who knows how long. They are lighter, softer and far more flavorful. They will take your tacos to the next level!

You should be able to find a bag of Masa Harina, a corn flour that has been treated with water and lime, in the aisle of your grocery store with other Mexican or Spanish foods. And while you can roll these out by hand or press them with a plate, I strongly recommend a tortilla press. They are inexpensive, make tortillas a breeze to put together, and I guarantee you will get a ton of use out of it once you give these tortillas a try!

Soft Corn Tortillas

Soft Corn Tortillas

(Makes about 8 small tortillas)
1 cup masa harina
about 3/4 cup warm water
1/2 tsp salt

1. Preheat a cast iron pan or other heavy bottomed nonstick skillet on medium-high heat. Line the inside of your tortilla press with plastic wrap for easy cleanup. Set a small pot with a cover nearby.

2. In a bowl mix the masa harina and salt together. Start by adding 1/2 cup of the warm water and mixing well. If it still looks dry, add more water and knead. The dough should have a consistency such that when you roll a ball of it in your hands and flatten it, the dough neither sticks to your hand or cracks around the edges. If it's sticky, add more masa. If it cracks, add more water. Once it has reached the proper consistency, roll the dough into balls about the size of a golf ball and cover with plastic wrap while you wait to press and cook them.

3. Use your tortilla press to press each ball of dough then carefully peel it off the plastic wrap and add to the preheated pan. Cook on each side for about 45 seconds. You should see it puff up in areas and get charred in places. This is what gives it good flavor. Remove from the pan and place in the covered pot you have nearby. Keep covered while you cook all the tortillas. Serve warm!


  1. I only just cracked into my first bag of Maseca to make arepas - crazy delicious! I think tortillas are next...

    1. I have never made arepas - I think those are next on MY list!