White Corn Tortillas
White Corn Tortillas are a staple of Mexican cuisine, celebrated for their soft texture, slightly sweet corn flavor, and versatility. This recipe is naturally gluten-free, vegan, and uses minimal ingredients, making it easy to prepare and perfect for tacos, enchiladas, quesadillas, and more.
Servings 12 tortillas
Calories 50kcal
Cost $5-$7
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Plastic wrap or tortilla press liners
- Tortilla press (optional, rolling pin can substitute)
- Large skillet or griddle
- Clean kitchen towel
Ingredients
- 2 cups Masa harina (white corn flour, finely ground)
- 1 ½ cups Warm water (adjust as needed, see notes)
- ¼ tsp Salt (optional, for flavor)
Instructions
1. Prepare the Dough
- In a mixing bowl, combine masa harina and salt (if using).
- Gradually add warm water, mixing with your hands or a spoon until a dough forms. The texture should feel smooth, slightly moist, and pliable—like soft playdough.
- Knead the dough for 2-3 minutes to ensure it’s well combined.
2. Rest the Dough
- Cover the dough with a damp kitchen towel and let it rest for 30 minutes. This helps the masa fully hydrate for a softer tortilla.
3. Shape the Tortillas
- Divide the dough into 12 equal portions, rolling each into a ball.
- Place a dough ball between two sheets of plastic wrap or tortilla press liners.
- Using a tortilla press or rolling pin, flatten the ball into a thin, round tortilla (approximately 6 inches in diameter).
4. Cook the Tortillas
- Heat a large skillet or griddle over medium-high heat.
- Carefully peel the tortilla off the plastic wrap and place it on the hot surface.
- Cook for 30 seconds to 1 minute on the first side until bubbles form and the edges begin to lift.
- Flip and cook the other side for 30-45 seconds. Flip once more to ensure even cooking (total cook time for each tortilla: 2 minutes).
- Transfer to a clean kitchen towel and cover to keep warm and soft. Repeat with remaining dough.
Notes
- Masa Harina Substitutions: Masa harina is essential for authentic tortillas, but it can vary in texture and water absorption. Use high-quality brands like Maseca or Bob’s Red Mill.
- Adjusting Water: If the dough feels too dry or cracks when shaping, add 1 tablespoon of warm water at a time. If it’s too sticky, add a pinch of masa harina.
- No Tortilla Press? A rolling pin works fine. Place the dough ball between two pieces of parchment paper for easy rolling.
- Storage: Store cooked tortillas in a sealed plastic bag at room temperature for 1-2 days or freeze for up to 2 months. Reheat on a skillet or in the microwave.
- Variations: Add a teaspoon of spices (e.g., chili powder or cumin) to the dough for extra flavor.
Helpful Tips
- Uniform Size: Use a kitchen scale to portion dough evenly for consistent tortilla sizes.
- Practice Patience: The first tortilla may not look perfect—keep practicing for smoother results!
- Multipurpose: Leftover tortillas can be fried into chips, baked for tostadas, or layered into a casserole.