Homemade Corn Tortillas

7th February 2016

It’s fair to say that we love making tacos, especially during the summer months when we get to cook outside. And when it comes to tacos, there’s nothing better to start with than a freshly made corn tortilla. You might say we’re taco traditionalists because we only use corn tortillas at home. With a digital scale and a heavy duty tortilla press, making your own homemade corn tortillas is an easy task with an undeniably delicious reward.

Vegan Miam's Homemade Vegan Corn Tortillas

Homemade Corn Tortillas

Yield: 14-15 tortillas

Ingredients

  • 175g (1½ cups) masa harina, preferably MASECA
  • ½ teaspoon salt
  • 2 tablespoons neutral oil, like sunflower
  • 240ml (1 cup) hot water

Method

Combine the ingredients and mix with your hands or a wooden spatula. Once fully combined, knead the dough and form into a ball. The ball should be smooth and slightly pliable without cracking or sticking to your hands. You may need to use additional masa if the dough is too wet and sticky or more water if it is too dry and cracking.

Once you have formed a smooth ball out of the dough, wrap it in plastic and leave for 30-60 minutes to rest. The weight of the dough should be somewhere between 425-475g.

After resting the dough, divide into small pieces about 30-32g each. This should yield around 14-15 pieces. Roll each piece between your hands to form into a small, smooth ball.

Line a tortilla press with plastic wrap, parchment paper or a plastic produce bag* or ziplock bag* (see Notes). One at a time, press each ball of dough between the lining until flat. If you do not have a tortilla press, use the lining to press the dough on the counter using a heavy bottom pan or skillet.

Cook on a pre-heated pan over medium heat for 2-3 minutes before flipping and cooking for an additional 30-60 seconds. If you prefer your tortillas a bit brown and toasted, lightly oil the pan between each batch of tortillas.

Store in a cast iron enamel pot with a lid or wrapped in a towel and enjoy hot or cold.

Notes

Advance preparation: Fresh tortillas will last, wrapped or covered for about 2 days stored at room temperature. They may also be kept frozen or refrigerated, but fresh tortillas are always best when consumed within the first day.

* Using a clean plastic produce bag or ziplock bag to line your tortilla press is an easy alternative to plastic wrap or parchment paper. In fact we usually use these bags when we make tortillas. Simply slice the sides of the bag using scissors so that the bag is now able to lay open entirely flat. Follow the remaining instructions for pressing the tortillas just as you would if you used parchment paper or plastic wrap.

Masa harina: We use MASECA, one of the largest and most reputable brands in Mexico. You can find it at Latin and Mexican supermarkets.

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