Description
Soft, pliable and easy to make, these homemade gluten-free corn tortillas are perfect for making tacos, burritos, or tortilla chips. Totally dairy-free and vegan too. Make a big batch today and freeze to enjoy homemade tortillas anytime!
Ingredients
- 2 cups masa harina (280 grams)
- 2/3 cup warm water (150 grams)
- 1 teaspoon fine salt (optional)
Instructions
- Combine Masa Harina with Salt: In a large mixing bowl, combine the masa harina and salt (if using).
- Add Warm Water to Get a Dough: Slowly add the warm water to the masa harina mixture, stirring as you go, until a dough forms. The dough should be moist but not sticky.
- Knead Tortilla Dough: Knead the dough for a few minutes until it becomes smooth and elastic.
- Divide Dough into Equal Portions: Divide the corn tortilla dough into 16 equal portions and roll each portion into a ball. Cover the dough balls with a damp cloth or plastic wrap to prevent the dough from drying up. Let the dough balls rest for at least 15 minutes before rolling them out.
- Place Dough Ball Between Plastic Wrap: Take one dough ball and press it between two sheets of plastic wrap or wax paper to prevent sticking.
- Flattening Dough with Tortilla Press: Place the dough ball in the center of the tortilla press, close the press and apply even pressure to flatten the dough ball into a tortilla.
- Flattening Dough with Rolling Pin: If you don’t have tortilla press, you can use a rolling pin instead. Place the dough ball between two sheets of parchment paper or wax paper (this will prevent the dough from sticking to the rolling pin and the surface), and roll the dough ball into a tortilla.
- Transfer Tortilla to Skillet: Carefully remove the tortilla from the press, and place it on a hot and dry skillet or griddle (on medium heat).
- Cook Tortilla: Cook for about 1-2 minutes on one side, before flipping the tortilla over and cooking for another 1-2 minutes until the tortilla is lightly browned with dark brown spots on each side and are slightly puffed.
- Repeat Until All Dough Used Up: Repeat with the remaining dough balls (Flatten the next dough ball as the previous tortilla is cooking to prevent dough from drying out). While cooking other tortillas, stack the cooked tortillas and wrap them in a clean kitchen towel to keep them warm and soft. You can also place them in a tortilla warmer.
- Enjoy! Enjoy the corn tortillas warm with your favorite toppings or fillings.
Notes
Masa Harina: Make sure to use masa harina and not regular cornmeal or corn flour for this recipe, as it will give you the best texture and flavor for tortillas. Maseca is a well-known brand of masa harina that is widely available in the USA. It can be found in most grocery stores in the ethnic or Mexican food section. Other brands that can be found in the USA are: Azteca, Golden masa harina, Bob’s Red Mill, Goya, El Milagro, Barilla, Minsa. In Europe, the brands you can use are: La Tortilla Factory, Maizena, P.A.N, Golden masa harina, El Rey and Harina P.A.N.
Warm Water: Use warm water, not hot, for the dough as it will help to make the dough more pliable. Adjust the amount of water if you find that the dough is too dry or too sticky.
Salt: I used fine table salt, but feel free to use fine sea salt or fine Himalayan pink salt if you prefer.
Kneading: Make sure to knead the dough well, until it is smooth and elastic. This will ensure that the tortillas cook evenly and have a good texture.
Size of Dough Balls: When shaping the dough into balls, make sure they are all the same size so that the tortillas cook evenly.
Tortilla Press: A tortilla press will be the easiest and fastest way to ensure the tortillas are flattened evenly. Alternatively, you may use a rolling pin instead.
Parchment Paper/Wax Paper: Make sure to place each dough ball between two sheets of parchment paper or wax paper before flattening them (regardless of whether you use a tortilla press or rolling pin). This will prevent the dough from sticking to the press or the rolling pin and ensure you can flatten the dough easily and remove it without issues.
Keeping Tortillas Warm: While cooking other tortillas, stack the cooked tortillas and wrap them in a clean kitchen towel to keep them warm and soft. You can also place them in a tortilla warmer which is also known as “tortillero” (as shown in the photos).
- Prep Time: 20 mins
- Resting Time: 15 mins
- Cook Time: 15 mins
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
