When we lived in Austin, I fell in love with the homemade tortillas at Central Market. They were so fresh that when you bought them, the heat from the just-cooked tortillas would fog up the bag. It took everything I had to resist opening it up and eating one on the spot! I loved every kind of tortillas Central Market sold – flour, corn, and even multigrain – but their mitad & mitad were my favorite by far. Made with corn and wheat flour, they were the best of both worlds, with all the flexibility of flour tortillas and a delicious corn flavor to boot.
Now that we live in Chicago, we don’t get to enjoy Central Market’s “half & half” tortillas as often, so I finally developed my own corn and flour tortilla recipe. Over the last few months, Jack and I have been making them nonstop! They’re flexible and soft, with a chewy texture and rich corn flavor. If you’ve never had homemade tortillas, you have to try this recipe. It’s quick and easy to make, and the homemade tortillas are so much better than most store bought ones. Whip up a batch for Taco Tuesday, Cinco de Mayo, or dinner any night of the week, and take your tacos and enchiladas to a whole new level!
tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour. Traditionally, the corn (maize) for tortillas was boiled with unslaked lime to soften the kernels and loosen the hulls.
While flour tortillas are usually made with refined wheat flour, more nutritious whole wheat varieties are available (5).
Corn tortillas tend to have more fiber and nutrients but less fat and calories than flour ones, and they’re safe for those with gluten-related conditions. But flour tortillas may be better for denser fillings.
Corn flour is considered a cereal grain. This means that each corn tortilla made from 100% corn delivers 100% whole grains (12).
If you have a wheat allergy, celiac disease, or non-celiac gluten sensitivity, you should not consume flour tortillas or other gluten-containing products. Generally, if you have any of these conditions, 100% corn tortillas are your best option, because they’re gluten-free.
Corn tortillas are a good source of fiber and magnesium. Fiber is important for digestion and heart health, while magnesium plays vital roles for your brain, heart, and muscles (8).
How to Make Tortillas
Ready to learn how to make tortillas? Check out this step-by-step guide first, and then find the full tortilla recipe at the bottom of this post!
First, whisk together the flour and masa harina. Add the oil, and use a spatula to mix until it’s completely incorporated.
Next, add salt water. Dissolve the salt in the hot water and pour ⅔ cup of it over the flour mixture. Mix with a fork to create a clumpy dough. Then, mix in the remaining salt water.
It’s time to knead! Scoop the dough onto a lightly floured work surface and knead until smooth. It should be a medium-stiff consistency, not soft like bread dough.
After you knead the dough, divide it up and let it rest. Divide the dough into 8 or 12 portions and roll each one into a ball. Set them on a plate, cover them with plastic wrap, and let them rest for 30 minutes.
While the dough rests, get your tortilla press ready! Place a piece of parchment paper on each side so that the press won’t stick to the dough. Alternatively, you can use a rolling pin to roll out the tortillas between 2 pieces of parchment paper.
Finally, press and cook! Place a dough ball on your parchment-lined tortilla press and press down hard to flatten. Place the tortilla into a preheated dry cast iron skillet over medium heat, and cook for 30 to 45 seconds. Flip and cook for 30 to 45 seconds more. Remove it from the pan and wrap it in a kitchen towel to keep warm while you press and cook the remaining dough. That’s it!
- Choose the size depending on how you want to use them. This recipe makes 12 small tortillas, which are ideal for tacos, or 8 large tortillas, which work great in enchiladas. If you want to use them for tacos, roll the dough into 12 balls before it rests. If you want to make enchiladas, roll it into 8.
- Adjust the heat. You want your cast iron skillet to be nice and hot before you start cooking the tortillas, but once it’s preheated, it won’t stay at a constant temperature. Instead, it will get hotter as you work, so turn down the heat and/or cook the tortillas for a progressively shorter amount of time on each side. I typically start on medium heat and reduce it to low and start with 45 seconds per side and go down to 30.
- Don’t overdo it. Great homemade tortillas are pliable – they can bend into tacos or roll up into enchiladas. Cook them just until brown flecks start to appear around the edges. If you overcook them, they’ll become crisp.
- Wrap them up. This step is essential for making perfect pliable tortillas! When one comes off the heat, immediately wrap it in a kitchen towel. As you add tortillas, the towel will trap the heat and help the tortillas steam and soften.
Corn Tortillas | How It’s Made
FAQ
Are tortillas corn or flour?
Is tortilla made of Maida?
What are Mexican flour tortillas made of?
What is inside a tortilla?
What are tortillas made out of?
Flour is the main ingredient in tortillas and it’s usually made from wheat but can also be made from corn. Water is then added to the flour to create the dough which is then rolled out to make the tortillas.
Can eating tortilla help with weight loss?
Tortilla can be a good option for weight loss as long as it contains whole grains. As compared to white flour, it has way less fat and calories. It is also important which foods are in the inside; you must prefer lean meats, such as poultry or fish, and use many vegetables.
What is tortilla bread made of?
Tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour. Traditionally, the corn (maize) for tortillas was boiled with unslaked lime to soften the kernels and loosen the hulls. Tortillas stale quickly and are usually bought fresh daily or even for each meal.
How are corn tortillas made?
Corn tortillas are made with masa harina, water, and sometimes but not always a little fat. Masa harina is dried hominy that has been soaked, washed, and treated with slaked lime or ash, then ground to produce a flour or dough. Don’t mistake it with cornmeal or corn flour – tortillas made with these other flours will not turn out right.