Homemade Corn Tortillas Recipe

[Saviolo]

Super quick and easy one today. We've been making restaurant-style enchiladas lately, and we decided we were going to try making our own corn tortillas. Turns out it's dead easy, and you don't even need a tortilla press! We cook ours in our cast-iron skillet, and we get it nice and screaming hot, it just takes a minute per side, and you've got great tortillas. They're so good when they're fresh!

[MontanaMama]

1. I had no idea!

Definitely going to try this. Thank you!

[samnsara]

2. mine were always too thick...but tasty!

[Major Nikon]

3. I have a nice cast iron press

As noted you don't really need a press, but if you make them more than infrequently it's a nice thing to have. I started out many years ago with a really cheap one, but the heavier cast iron ones work a lot better if you really want to crank out a lot of them.

[SheltieLover]

4. Ty!!!

We love Mexican food but hate these crappy corn tortillas that fall apart. Never saw this happen with brands in Chicago.

[mitch96]

5. Neat idea using the cutting board trick.. I found it's really important to use Masa Harina

This flour is made from nixtamalized hominy. not just any corn flour. The hominy shell/hull is softened with "Cal" and imparts the neat flavor. Regular corn flour made from dent or flint corn just does not taste right and does not "handle" right. I also tried Masa Arepa flour and it did not work out either.... don't ask
YMMV
m

[Saviolo]

6. We did the Arepa one, too

It was not great. It's harder to get decent corn flour or masa harina up here in Canada, so we've tried a few different brands and styles. Of course you want the nixtamalized masa if you can get it regularly, but you can make do with corn flour if you have to.

And we're not likely to get pellagra, at least

[Major Nikon]

7. Maseca seems to be the biggest selling brand here in Texas

I think it's the biggest seller in Mexico as well.

Not only is it made from corn soaked in a lime solution, it's turned into dough and then dehydrated. So when mixed with water you get instant dough. As you found out, regular corn flour does not work the same.

In Texas you can get Maseca in just about any grocery store for around a buck-fifty per kilo.

The trick is to make them not too thick and not too thin. It's probably hard to make them too thin with a cutting board, but pretty easy to do so with a heavy press.