Learn how to easily make your own corn tortillas without any fancy tools or tortilla press needed. You can customize the recipe to include different flavors and to make different sizes. Delicious for tacos, quesadillas, dipped in soups and more.[feast_advanced_jump_to]
I started making corn tortillas from scratch shortly after my trip to Costa Rica. Along with Gallo Pinto and some form of Plantains, tortillas were present at almost every meal that my host, Iris, made.
Once you have had them homemade, there really is no comparison to the ones you find at the store!
So I should warn you- once you have made these, you may never be able to bring yourself to have boughten ones again…
Fortunately, they arent difficult to make at home! You dont need any fancy tools (not even a tortilla press) and you only need 3 ingredients.
1. Mix. Stir together the masa harina and sea salt. Pour in the water and avocado oil if using and mix until well combined. The dough should be the texture of play-dough. If it seems dry and crumbly, add more water (1 teaspoon at a time). If it seems overly wet and sticky, add more masa harina (1 teaspoon at a time).
2. Rest. Roll the dough into a ball and cover the bowl with a damp towel. Allow to sit for 5-10 minutes.
3. Roll. Portion out the dough (see below for how much to use for different sizes) and roll into balls.
4. Flatten. Place the dough ball inside at the centre of a large ziplock plastic bag. Place on a flat, sturdy surface and use the back of a flat-bottomed cookie sheet (or a large skillet) to push down evenly on it to flatten it. TIP: For larger tortillas, you may need to do this in two steps. After flattening it for the first time, open the bag and loosen the tortilla from the side before flattening it a second time. Cook in the skillet (see next step) and repeat with remaining balls.
5. Cook. Heat a large non-stick or seasoned cast iron skillet over medium-high heat. Place the flattened tortilla in and allow to cook for 30-45 seconds until starting to lightly brown. Flip and cook for 30 more seconds. Remove to a plate if using immediately or to a cooling rack if making ahead.
Note: The cooking moves pretty fast and if you are cooking a lot of tortillas, the kitchen can get a bit smoky. To avoid this, you can cook the tortillas on medium-low heat. They will take a bit longer and wont get as toasted.
Take something heavy with a flat bottom like a cast-iron skillet, pie plate or baking dish and press the dough down to make a flattened tortilla. If your tortilla doesn’t look quite flat enough, use a rolling pin to flatten in further. Try to make each tortilla even in size, about 5-6 inches wide in diameter. Transfer.
Make it Your Own
I LOVE homemade plain corn tortillas that have been toasted- so tasty! But sometimes its fun to add some flavour! Feel free to play around with and combine some of these flavoured suggestions:
- Garlic – Add 1 teaspoon of garlic powder
- Spicy– Add ¼ teaspoon of ground cayenne
- Cumin – Add 1 teaspoon of cumin
- Taco – Add 1 teaspoon of Taco Seasoning
- Lime– Add 1 tablespoon of lime juice in place of water
There are so many great ways to eat these tortillas!
Or for another gluten free tortilla option, try making Oat Tortillas.
Absolutely! All you need is a flat, sturdy surface and a flat bottomed cookie sheet or skillet.
LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>
How to Make Different Sizes
In order to make your desired size of tortilla, all you have to do is divide the dough into different sizes!
Refer to the chart below to determine how much dough to use for the size that you want.
This chart is based on flattening to an approximate thickeness of 1/16 inch or 1.5 mm. I dont recommend flattening to less than that as they will be harder to work with and more likely to tear.
Make Ahead: These tortillas are a great recipe to make ahead and to have on hand. If you have time, I definitely recommend making a bigger batch so that you have some ready for future use!
To Store: Store leftover corn tortillas in an airtight container or bag at room temperature for up to 3 days or freeze for up to 3 months.
To Reheat: To soften tortillas, heat them in a skillet over medium high heat for about 20 seconds per side. Or you can microwave them for 20-30 seconds.
Pressing tortillas without a press
FAQ
How do you flatten corn tortillas by hand?
What can I use if I dont have a tortilla press?
Do you need a tortilla press for corn tortillas?
Can you make corn tortillas with a common pan?
Here’s a smart tip from a reader for getting perfectly sized and shaped tortillas with a common pan. Smart! Last week Emma showed you how easy it is to make corn tortillas at home. It only takes two ingredients and a little time. Admittedly, it is easier when you have a tortilla press — but what if you don’t want to keep one around?
What is the best way to remove corns from feet?
Callus or corns are the formations of hardened skin layers due to constant friction to the foot. It can be removed by the application of a corn cap or soaking the foot in lukewarm water for the callus to soften and fall off eventually. Other remedies application of moisturizer around the area, wearing soft orthotic footwear, and filing the corn with a pumice stone.
Can You Make your own corn tortillas?
Making your own corn tortillas for tacos, quesadillas, or other Mexican dishes is very doable, and you will love the flavor of the freshly-cooked article. In Mexico, there are basically two ways of forming the masa into a flat tortilla: patting them out between the hands or using a metal or wooden tortilla press.
How do you make homemade corn tortillas?
Fresh, homemade corn tortillas are surprisingly easy to make, and they taste so much better than store-bought versions. No tortilla press required! In a large bowl, whisk together the masa and salt. Add the warm water and stir with a spatula until evenly combined, switching to your hands once the dough gets too thick to stir.