Homemade Corn Tortillas
I've never been a big fan of the corn tortillas you buy in the grocery store. For some reason I just think the flavor and texture is always...blah. But the cool thing about corn tortillas, or just tortillas in general, is that they are the easiest things to make. All you need is 4 ingredients and 30 minutes. That's it! You don't even need a tortillas press - but they do help with consistency.
I recently made blue corn tortillas for a fish taco feast. I love blue corn - that color deserves all the heart eyes. I mixed in a little white corn for variety, but any combination and color of masa harina (corn flour) will work just great for this recipe.
One thing: use Maseca. It's the best for making real-deal corn tortillas. You can order it online but any Mexican market in your city will have all of the varieties available.
Homemade Corn Tortillas
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 14 tortillas
1-1/2 cups blue Maseca corn flour
1/2 cup white Maseca corn flour
1 to 1-1/2 cups HOT water
3 Tbsp melted butter, unsalted
1 tsp kosher salt
Whisk together corn flours and salt in a mixing bowl until thoroughly combined.
Add melted butter and slowly pour in hot water. Use a wooden spoon to mix and knead dough as you're adding the water. If dough is too dry and crumbly/crackly, add a few more tablespoons of water.
Set wooden spoon aside and finish kneading with your hands and form the dough into a ball. Cover with a kitchen towel and let rest at room temperature for 10 minutes.
Divide the dough up into 14 equal parts. Roll each piece into a ball and slightly flatten on top.
If using a tortilla press, place a piece of wax paper on the bottom plate of the press, then place the dough ball on top of that, followed by another piece of wax paper on top of the dough. Press it into a tortilla. Set aside with wax paper still attached,. Repeat with the rest of the dough balls.
If not using a tortilla press, use a floured rolling pin to roll the dough into thin discs.
Heat a large pan over medium-high heat. Add a small swirl of olive oil.
When pan is hot, carefully remove wax paper from tortillas, and add 1-2 tortillas to the pan at a time. Cook for roughly one minute on each side, or until they start to brown in some spots.
Remove from heat and stack tortillas in either a warm towel or a tortilla warming container. Eat immediately or warm in oven prior to the meal. Store remaining tortillas in the fridge for up to three days using a Ziploc bag or plastic wrap.