Homemade Corn Tortillas
How to make corn tortillas from scratch
We use wheat flour tortillas occasionally to make “quesadillas” or traditional “burritos”, but these are not an everyday meal. Later on, I learned how to make my own wheat flour tortillas too. But, at home I make corn tortillas more often.
To prepare corn tortillas you only need 2 Ingredients, Masa harina, and water. “Masa harina” which is easily available in Latin grocery stores nowadays. For this corn tortillas recipe, I will use masa-harina because I know that many of you would not have access to fresh corn masa.
I prefer the real thing (fresh corn masa) since the results will be greatly different, the corn tortillas will be less dry than those from masa-harina. If you have access to fresh corn masa please do make your tortillas with it the flavors are incomparable.
Check this post if you want to know how to make your own masa at home. Enjoy it!
CORN TORTILLAS VIDEO
You do not need a tortilla press to make corn tortillas, many women in Mexico and other Central America countries shape the tortillas by hand.
Homemade Corn Tortillas
DIRECTIONS:
- Use a large bowl to combine the masa-harina (corn flour) and water. Mix well until the water is absorbed evenly and the dough forms a ball. (Please check the ingredients list below)
- Preheat a griddle or heavy skillet over medium flame.
- After kneading the dough, form a small ball the size of a golf ball. Using a tortilla press or a heavy dish.
- Open the tortilla press or remove the heavy dish if using to press the tortillas.
- Lift the plastic with the pressed tortilla, place the dough in your hand closer to your fingers and carefully peel the plastic off the dough. If the dough doesn’t come out so easily then the dough could be a little too wet. Add some more masa-harina to the dough mix again until it becomes easy to handle.
- Place the tortilla on the griddle and cook for about 30 -40 seconds. The edge will begin to dry out. Turn over and continue to cook for about 40-45 seconds.
- Turn your corn tortilla over again and cook for another 15 seconds. The cooking time is about 1:45 minute’s total. Cook until the tortilla begins to puff.
ENJOY YOUR CORN TORTILLAS!
- 1-1/2 cups masa-harina I use the "Maseca" brand
- 1-¼ cups of warm water this may vary depending on air humidity and other wheatear conditions. Have some extra tablespoons of water to add as needed.
- 2 pieces of round plastic cut out from a bag. freezer bags are ideal for this purpose.
- Tortilla press or a Glass pie dish
-
Use a large bowl to combine the masa-harina (corn flour) and water. Mix well until the water is absorbed evenly and the dough forms a ball.
-
Preheat a griddle or heavy skillet on medium flame. This has to be ready when you start pressing the tortillas.
-
After kneading the dough, form a small ball the size of a golf ball. Using a tortilla press or a heavy dish, (pie dish as I do), place the ball of the dough about 1 ½ inch in diameter between the two plastic pieces and press to form a 6 inch round tortilla.
-
Open the tortilla press or remove the heavy dish if using to press the tortillas, peel the top plastic off. Lift the tortilla from the tortilla press holding it from the bottom part. If the dough is too dry, the edges of your tortilla will look cracked and you will need to add a little water.
-
Somehow when using the tortilla press my tortillas come out very thin. Some people in the South of Mexico eat thicker tortillas and some grandmas still make them by hand.
-
Lift the plastic with the pressed tortilla, place the dough in your hand closer to your fingers and carefully peel the plastic off the dough. If the dough doesn’t come out so easily then the dough could be a little too wet. Add some more masa-harina to the dough mix again until it becomes easy to handle.
-
Place the tortilla on the griddle and cook for about 30 -40 seconds. The edge will begin to dry out. Turn over and continue to cook for about 40-45 seconds until brown patches form. This time will vary depending on how thick is your tortilla and the temperature of your griddle.
-
Turn over again and cook for another 15 seconds. The cooking time is about 1:45 minute’s total. Cook until the tortilla begins to puff. Tap lightly with your fingertips to allow even puffing. Wrap with a napkin or clean towel, and serve. Tortillas keep warm when placed in a basket made of natural fibers.
• You do not need a tortilla press to make tortillas, many women in Mexico and other Central America countries shape the tortillas by hand. But, here is a little trick I often use, a glass pie dish. Like in the picture below.
• Traditionally, salt is not added to the dough for making tortillas. That will be your personal choice.
We are looking for a soft dough consistency; it should not stick to your hands. If it does, add a little more of masa-harina. If it looks dry, breakable or crumbly, add more water. Cover with a moistened towel to prevent the dough from drying.
Did you like this recipe tutorial to make homemade corn tortillas? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Que belleza de toritllas Mely! Se me antojan ahoritita mismo. Ahi tengo la tortillera, nomas me falta la maseca…
Hola Silvia,
Si, se antojan sobre todo recien hechas con un poquito de mantequilla untada, Hhhhmmmm!
Saludos!
Qué buenas las tortillas… me encantan… Y se hacen muy fácilmente. ¿No llevan sal?. Gracias por la explicación.
Carlos, no le ponemos sal a la masa para hacer tortillas. Le ponemos sal (al menos yo lo hago) cuando es para hacer algún antojito mexicano como sopes, migadas, picadas, bocoles, etc. Saludos!
hey Mellie,
its me Linda, Muchacha’s mother-in-law.
I love your recipe directions and the photos to match. you should write and publish a cookbook.
love ya
Thanks Linda,
I hope you can stop by often.
Love ya back! 🙂
Gracias por apuntar esta receta, especialmente por las descripciones acompanadas por las fotos.
Mely,
esa manera de hacer tortillas es genial!
Aplausos!
Tlaz
Ya sabes Tlaz, el ingenio mexicano de hacer las cosas con lo que tenga uno a la mano.
Saludos!
Voy a seguir tus tips para las tortillas! yo no les ponìa agua caliente!
Besos!
Hola Lupita,
Luego me platicas si viste un cambio en las tortillas cocinadas asi.
Mely
Thanks for this really fantastic tutorial!
Se me hace agua la boca Mely!
My story is opposite of yours. I know how to make flour tortillas because I'm from Sonora so this will be my first time trying corn.
Hopefully it will be as easy as you make it look here. Great blog! I'll be back for more.
Hola Monica,
It is really easier that making flour tortillas for the first time. I love flour tortillas but when I make them it is hard to stop eating them! 🙂
Please do come back to let us know how did your corn tortillas turn up.
Saludos!
Hola …por fin he visto como se hacen las tortitas MEXICANAS … me gustan tus recetas, saludos MARIMI
I love corn tortillas so much and now that I live in New England, I don't have access to the fresh corn tortillas that I would get in Texas and the packaged ones that I find here all have a list of ingredients that I cannot even pronounce. I must make some of these soon. Gracias!
yum! I'm in australia and could only find masa lista, but I made these last night, and they were great!! 🙂
I made these last night and they were very good! However, I cannot seem to get them to puff up-any suggestions? I have an electric griddle so I can set the temperature and tried at both 350 and 500 degrees, but couldn't get them to puff at either temperature. I cooked them for the amount of time you suggested. Thank you for this recipe!
I agree, at what temperature is your pan once it's heated up? Thank you!
Hello Diana,
I usually cook the tortillas at medium high heat.
regards,
Thank you, but since all stoves are a little different in their output, would you happen to know the temp in Celsius that your pan reaches? Thanks again.
Hello Diana,
I will have to check and let you know. Sorry, I don't an answer yet.
Use a spatula or a folded paper towel and press the tortilla a little in the last step of cooking.
This will help you to get the tortilla to puff.
Mely
Es verda en el centro y sur de Mexico no comemos tortillas de harina solo para quesadillas.. I'm from Michoacan and we have different types (colors) of maiz therefore our tortillas vary from place to place..
Es verda en el centro y sur de Mexico no comemos tortillas de harina solo para quesadillas.. I'm from Michoacan and we have different types (colors) of maiz therefore our tortillas vary from place to place..
Es verda en el centro y sur de Mexico no comemos tortillas de harina solo para quesadillas.. I'm from Michoacan and we have different types (colors) of maiz therefore our tortillas vary from place to place..
Hola Cecci,
Que bueno que concidimos en eso. Saludos donde quiere que te encuentres y gracias por tu comentario.
Mely
A little late, but….are tortillas made with any other types of corn? I love blue corn, and I'd like to try making tortillas from them, but I also know there's other corn types that just don't make it up to the US.
Yes, we do have a great variety of corn, and blue is very common in central Mexico.
Just check this link to see a picture of some of the types or corn farmers grow.
http://4.bp.blogspot.com/_pmeOr58OLpk/SmjTUYK4fBI/AAAAAAAAAA0/8AF0hRuhbCA/s400/zogms.jpg
Thank you for visiting.
Thanks for the recipe – I'm excited to try it. Is there a way to use fresh lime instead of powdered?
Thanks Scott
Mely, siempre envío tu entrada de cómo hacer tortillas a la gente que me escribe, y que no tiene prensa para hacer las tortillas, para que vean el truco! Muy bueno!
Por cierto, Carlos Dube te preguntó si se le pone sal a la masa…
Saludos
Gracias por enviar a la gente al blog Nora.
Saludos,
Mely
Seems like an Indian Chapati
Hello Bhavin
Yes, but flour tortillas are more like chapati.
Hi, I love your website! Or should I say my boyfriend loves it! He is from Michoacan and lately he keeps asking where I got my recipes ( after 7 years it's about time). I have also started trying to make tortillas but no success. ( good thing the food is good enough to hide the tortilla) My problem is they never puff up so they are too heavy. I put required water and they still seems dry so I add water a little at a time so they don't get too sticky. Last night I made sopes and he joked " how come these are so great but the tortillas never come out?" please help!
Hello Lisa,
Please send me an email, you can get my email in the contact section.
Happy Cooking!
Mely
Off the subject- but curious…. does authentic Mexican cooking use yellow cheese as we see above the Rio Grande? I realize that like in the US, there are many different types of authentic Mexican cooking… not all of us have a diet as they do in New England. Cheers from Kentucky
The cooking is different from every region, some have more exotics ingredients. And about yellow cheese, yes! we do use it, for sandwiches with ham, mayo and mustard. We have been done that for decades, also macaroni and cheese. 🙂
Happy cooking!
How about a trouble shooting section. Tortillas do not puff. Have cracks while cooking, ect. Thanks
Hello Sharon,
Yes, my sister told me the same thing, about a troubleshooting section or common questions section. I am working on doing some changes, slowly but surely.
If you have any questions send me an email or doing here on the comments.
Thanks!
I came across your blog today while looking for a source to buy blue corn masa… now I'm thinking I should be looking for a source of blue corn instead. I LOVE your blog and can see it's going to be a great resource for me.
I also have trouble getting tortillas to puff up (I actually didn't know they should!) and wonder if I'm too conservative with heat. I know when I make pita bread, and want a pocket, I use a really really hot oven. I see I've got some experimentation ahead of me.
Hello Susie Taylor,
Thank you for stopping by and leave a comment. And regarding the tortillas, they should puff. Yes, time has something to do about it. Regards,
I used to live in Honduras and learned to make flour tortillas from the old women there. I always had trouble with my corn sticking to the plastic though. I learned from another site to unstick the plastic between each press as each tortilla needs to be pressed twice for proper thickness. And yes, pressing on the tortilla helps it to puff up. That puff up is nice if you decide to make chips from them. I like to eat them with my garlic, ginger soup.
Here in Belize they make the tortillas from corn that is still slightly wet. They grind it themselves and only need a little water when mixing. They're pretty good but I like the ones made with flour better. I tried buying their grind and it turned out disasterous. That was before I knew to peel the plastic off between each pressing for the same tortilla. So a note to everyone, if you press twice the tortilla will stick to your plastic. Open the plastic and release the tortilla between each pressing and you'll have no trouble at all.
Hello Anciano Deacon,
Thank you for your comment, sometimes when the tortilla stick to the plastic depends of the dough water content. If the dough is to wet, it will stick to the plastic.
Saludos!
Hi, we grew non-GMO yellow corn and I was wondering if I can dry it as use it to make corn tortillas?? Any help would be greatly appreciated! Thank you, Gretna p.s. if this comment is duplicated, sorry, I don't know where the first one went.
Hello Zeke,
I had made tortillas using yellow corn, is your conr a dented variety?
Thanks a lot for your great blog! Have you tried freezing the tortillas more or less straight out of the comal? The ones I make (with maseca) seems to be best very fresh. Any good ideas keeping larger batches?
Hello Jonas,
I used to freeze them fresh made. They last about a month, if you leave them for longer sometimes get really crumbly.
Hi, thanks for posting this. I am planning to make taquitos and will make my own tortilla. Will I still need to cook these in the skillet before making th taquitos or can I wrap the beef in the "raw" tortilla and cook everything at once? A little worried that they will be too crispy before I am ready to use them if I fry them first.
Hello Jen,
You need to make the tortillas before making the tacos. If you want, you can make empanadas, those use the fresh dough to wrap the fillings and them fry or cook on the skillet. Check the recipe section for empanadas.
TORTILLAS A MANO
“Se juntan las palmas y aplastan la masa, aplauden las manos, formando tortillas”.
Al pie del metate,
su corazón late,
amasa la masa,
las penas que pasa.
Bolitas, testal,
maíz nacional,
sus manos aplauden,
hermanas se funden.
Torteando, torteando,
pierde hasta el aliento,
con amor formando,
básico alimento.
El trabajo empeña,
carbón, fuego, leña,
fogón que me abraza,
tortillas de casa.
Van de mano en mano,
quererme no es vano,
mucho las orea,
cariño desea.
La braza del alma,
mi vida desarma,
sudor es ferviente,
el comal caliente.
Ansiosa, con ganas,
las suelta, resuelta,
¡ichúskutas planas!
y, vuelta que vuelta.
Cocción prolongada,
tlaxcallis sagradas,
quedan bien blanditas,
blancas, . . . azulitas.
Algunas, que se inflan,
humeantes, deseadas,
después se desinflan,
acaban delgadas.
Corazón resiste,
la pasión te asiste,
guarda la receta,
tersa servilleta.
Pequeña esa manta,
de reina, de santa
que, con gran fervor,
cubre ese calor.
Tazcal, chiquihuite,
tortillas, ¡banquete!,
sus manos yo beso,
juntas son un rezo.
Autor: Lic. Gonzalo Ramos Aranda
México. Distrito Federal, a 1º de abril del 2006.
Reg. INDAUTOR No. 03-2011-090913353800-14
Gracias Gonzalo Ramos,
Por tan hermoso poema sobre las tortillas.
Saludos!
Muchas gracias por su amable opinión,Mely, le envío el poema (CORREGIDO) . . .
TORTILLAS A MANO
“Se juntan las palmas y aplastan la masa, aplauden las manos, formando tortillas”.
Al pie del metate,
su corazón late,
amasa la masa,
las penas que pasa.
Maíz nacional,
bolitas, testal,
sus manos aplauden,
hermanas se funden.
Torteando, torteando,
con amor formando
básico alimento,
pierde hasta el aliento.
El trabajo empeña,
carbón, fuego, leña,
fogón que me abraza,
tortillas de casa.
Van de mano en mano,
quererme no es vano,
mucho las orea,
cariño desea.
La braza de su alma,
mi vida desarma,
sudor es ferviente,
el comal caliente.
¡Ichúskutas planas!,
ansiosa, con ganas,
las suelta, resuelta
y vuelta que vuelta.
Cocción prolongada,
tlaxcallis sagradas,
quedan bien blanditas,
blancas, . . . azulitas.
Algunas, que se inflan,
después se desinflan,
humeantes, deseadas,
acaban delgadas.
Corazón resiste,
la pasión te asiste,
guarda la receta,
tersa servilleta.
Pequeña esa manta,
de reina, de santa
que, con gran fervor,
cubre ese calor.
Tazcal, chiquihuite,
tortillas, ¡banquete!,
sus manos yo beso,
juntas son un rezo.
Autor: Lic. Gonzalo Ramos Aranda
México. Distrito Federal, a 1º de abril del 2006.
Reg. INDAUTOR No. 03-2011-090913353800-14
Great blog Mely,
I was wondering if you can help me. My tortillas are doughy ( i believe undercooked ) inside. I cook them for long periods of time and they still come out doughy. Do you know what is going on? i do make sure they are thin like the supermarket tortillas before I cook. Thank you in advance!
Hello,
Maybe you will need to check how hot is your griddle. I will update this post soon and add the temperature on the griddle.
Try increasing the heat and see if that helps.
Saludos!
Hi Melly! I love making my own tortillas, but recently moved to Switzerland and the supply of masa harina I carefully carried in and rationed has now finished! Other than taking the expensive route of ordering it from abroad (at about 5x the cost!), do you have any idea how to make it from "scratch"? I can get whole dry corn kernels, or corn meal ground either coarse or fine, but can't find masa harina anywhere. Please help!
Hello,
If you can find dried corn suitable to make your own corn dough (masa), here is the link to the step by step guide to prepare it at home.
https://www.mexicoinmykitchen.com/
Regards,
Mely
thank you Mely for all of your invaluable input!. I noticed using Maseca the corn tortillas come out dry and not much flavor like the one i buy fresh from a market. Do you see that was well? Mines just doesnt have mush corn taste and dries out very fast.
Thank you!
Hello,
Definitely the flavors is way different than the ones made using nixtamal. Tortillas made with fresh masa are not easy replace with maseca, but it is a good option. When making tortillas with maseca, I usually add a lot of water, even during the process of making them, since the dough tends to get dry. I always have a small bowl with water near by, to moist my fingers while handling the dough.
Regards,
Did my last reply get entered?
Hello Morrigane Wood,
I don't have any other previous comment from you. How can I help you?
So glad to have found you! Recently moved to Canada after a lifetime in the southwest and miss Mexican food! Thank you for posting in English – my Spanish is pretty terrible! About to make these for dinner! Almost impossible to find the right ingredients here for any Mexican food… Have only found corn tortillas at an African grocery (so random!) and the flour ones here are thick and horrible. Time to break in my new tortilla press with your recipe! Thanks for taking the time to post! It is REALLY appreciated! =)
Hello,
Please let me know if you have any questions regarding this recipe. (Weird to find tortillas at and African store)
Saludos!
Definitely a learning curve! First, I think I had them too dry. I already had them shaped into balls, so I would dip them in water, work the dough, then reshape into a ball and press. Some I had pressed a bit too thick and some too thin. They didn't always puff (I think the too thin ones wouldn't puff.) If they are too moist, will they still puff or does that prevent puffing? But they all turned out about the right consistency overall and the flavor was right, so we enjoyed them! Making more tonight, so I'll have to keep practicing! Any other tips are welcomed. Thanks again! =)
Hello, Moisten your finger tips instead of the masa. The thin ones will still puff. Warm water helps to get thinner tortillas.
This time when I mixed it it was too wet and I had to keep adding more masa, but I did get it to what I think was the right consistency. My Maseca had turned and now I have only been able to find Bob's Red Mill brand masa, and I think that isn't helping things. I tried both thin and thick and couldn't find one that would repeatedly puff up. There seemed to be a "sweet spot" for the stove temp that would consistently make the tortillas puff, but it wouldn't stabilize. It seemed to keep getting too hot (I live in an apartment with a new, but very inexpensive, standard electric stove, using good quality cookware). Not sure what I'm doing wrong that is keeping them from puffing. My only guess is the stove temp. Any guesses on your end? Thanks again for taking the time! =)
Hello,
The consistency should be one resembling soft play-dough, if it sticks to your fingers keep kneading until the dough is very manageable, but not sticky. Someone commented before about the heat temperature. So, I went out to buy a grill thermometer and found out that I my skillet temperature is 400 to 425. It goes down when placing a new fresh tortilla and then goes back to 425. I used to have an electric stove, the ones with the spiral grill. I didn't like it at all. The type of material of your skillet and thickness is also a thing to consider.
Please, don't give up. Let me know if I can be of further help.
Mely
I enjoy your blog, and love Mexican food. I have a question, though;
I bought an 8" cast iron IMUSA press, but can't seem to get my tortillas larger than 4-5", and too thick.
Any suggestions??
Glenn
Hello Glenn,
Either your formed pieces of dough are to small or your dough is dry. Can you send me a picture of the dough?
Hey! Meli You should make a recipe brook with all your great recipes! thanks so much ❤️ love your cooking
Hola Nereida,
Thanks a lot for your kind words. I'm putting together some recipes for that purpose. Thanks for following, I really appreciate it!
Hi mine tend to look a little crackled, what am I doing wrong, I love your blog.
Hello,
Just add more water to your dough, or have a little bowl with water nearby to keep your hands moisten while making the tortillas. The dough tends to dry easily.
Hi Mely, I'm in the UK, I've asked a question in your blog on fresh masa but not sure if it's gone through as it hasn't appeared so far.
I was just wondering, I've never made (or eaten!) proper corn tortillas before, how thin do they need to be? Also, what sort of consistency am I looking for when they're cooked? Quite soft? Chewy? Should the edges be soft or crispy? Many thanks
Hello Alex,
I answered you question on the masa recipe post. About the corn tortillas, they can be as thin as a few millimeters, lets say 3mm average. They have to be soft and light. Usually soft edges. I'm planning on making a video about pretty soon. I hope you come back to check it out.
Hi Mely,
Thank you so much for finding the time to answer my endless questions!
My maiz morado has finally made it into tortillas today, yippee! It’s quite a story though so please bear with me.
First, I tried drying the kernels off one cob in the boiler cabinet. The following day, they were almost dry but guess what – about a quarter had sprouted! So I went to check on the rest (which I’d stored in the cupboard) and they had mould on them, less than 24 hrs after I bought them! That’s the glorious British climate for you. Luckily, I caught them in the nick of time and the kernels hadn’t spoilt but I knew I had to clean and dry them ASAP. As I began to pick the kernels, I discovered that lots more had sprouted straight into the cob. That corn really didn’t want to be eaten 🙂 From what I’ve read since, it turns out pretty common for some varieties of corn – they half spoil, half sprout!
Anyway, about 1/3 of my corn had now sprouted! So I had no choice but to plant it and hope it’ll grow indoors because it’s too late in the year to grow corn outside. It’s now 10-15cm tall. My husband will kill me…
My next adventure was trying to make nixtamal. I don’t know if it’s me or this stubborn purple corn, but the hulls wouldn’t peel after 20 minutes’ boiling as you state. In fact, I couldn’t get them to peel after 40 min (and an extra spoonful of cal) or even an hour. After about 1hr30, I gave up, left them so soak overnight and went to bed.
The following morning, I could still only peel maybe one out of ten kernels. So I added some more cal (that was probably overkill) and boiled it again. I didn’t watch the time but I think it may have taken 4 hours total before the hulls would peel easily. By that stage, I must have overcooked the corn because it was very soft and I could easily crush it between my fingers. I could also taste the cal off some of the kernels after I peeled them, despite rinsing them several times.
At this point I thought, how bad can it get, I’ll try neutralising the cal! So I covered the corn with a weak solution of cream of tartar (lemon juice would have been a better idea, but – alas – I’d run out of lemons), brought it to simmering and left overnight to soak.
This trick worked! The alkaline taste was gone, but of course I’d now cooked it even more. To be fair, it was still holding its shape, so I guess I hadn’t killed it!
Anyway, I think my masa came out much wetter than it should be (I did have to add a little liquid, too, because my grinder wasn’t happy). I ended up with a pretty sticky dough which wouldn’t even fry. Luckily, I had some masa harina that I’d bought just before I stumbled upon the fresh corn so I mixed some in till it was like playdough as you say.
My tortillas puffed a little but not very well, I sort of got very small irregular air pockets here and there. I was using a cast iron pan I usually make pancakes in (mine are flat thin ones, not American-style ones, they do need a very hot pan) but they were taking quite a bit longer to cook than you say. Probably at least twice as long. I’d pressed them slightly too thin as well, about 2mm thick. So I’m not sure if it was the overcooked corn, the wetness of the dough (it was still a tiny bit sticky), the griddle temperature or the thickness of the tortillas, but they were nothing compared to yours. Going by your comment on puffy tortillas as pre-requisite for marriage, I should count myself lucky my husband has no Mesoamerican heritage! Othewise, if he didn’t divorce me over my indoor corn plantation, my sad tortillas could have been the last straw he-he 😉
They tasted nice though, so maybe not too bad for a first try! I made a few quesadilla-ish thingies (can't really call them quesadillas as I didn't follow a recipe, just stuck some fried onions and peppers and cheddar – the only cheese I had – in the finished tortillas), very filling!
I’ll keep practising. Still got some masa left. Will try a different griddle next, the one that burns my pancakes!
Apologies for the essay :-S
Hi Mely,
Thank you so much for finding the time to answer my endless questions!
My maiz morado has finally made it into tortillas today, yippee! It’s quite a story though so please bear with me.
First, I tried drying the kernels off one cob in the boiler cabinet. The following day, they were almost dry but guess what – about a quarter had sprouted! So I went to check on the rest (which I’d stored in the cupboard) and they had mould on them, less than 24 hrs after I bought them! That’s the glorious British climate for you. Luckily, I caught them in the nick of time and the kernels hadn’t spoilt but I knew I had to clean and dry them ASAP. As I began to pick the kernels, I discovered that lots more had sprouted straight into the cob. That corn really didn’t want to be eaten 🙂 From what I’ve read since, it turns out pretty common for some varieties of corn – they half spoil, half sprout!
Anyway, about 1/3 of my corn had now sprouted! So I had no choice but to plant it and hope it’ll grow indoors because it’s too late in the year to grow corn outside. It’s now 10-15cm tall. My husband will kill me…
My next adventure was trying to make nixtamal. I don’t know if it’s me or this stubborn purple corn, but the hulls wouldn’t peel after 20 minutes’ boiling as you state. In fact, I couldn’t get them to peel after 40 min (and an extra spoonful of cal) or even an hour. After about 1hr30, I gave up, left them so soak overnight and went to bed.
The following morning, I could still only peel maybe one out of ten kernels. So I added some more cal (that was probably overkill) and boiled it again. I didn’t watch the time but I think it may have taken 4 hours total before the hulls would peel easily. By that stage, I must have overcooked the corn because it was very soft and I could easily crush it between my fingers. I could also taste the cal off some of the kernels after I peeled them, despite rinsing them several times.
At this point I thought, how bad can it get, I’ll try neutralising the cal! So I covered the corn with a weak solution of cream of tartar (lemon juice would have been a better idea, but – alas – I’d run out of lemons), brought it to simmering and left overnight to soak.
This trick worked! The alkaline taste was gone, but of course I’d now cooked it even more. To be fair, it was still holding its shape, so I guess I hadn’t killed it!
Anyway, I think my masa came out much wetter than it should be (I did have to add a little liquid, too, because my grinder wasn’t happy). I ended up with a pretty sticky dough which wouldn’t even fry. Luckily, I had some masa harina that I’d bought just before I stumbled upon the fresh corn so I mixed some in till it was like playdough as you say.
My tortillas puffed a little but not very well, I sort of got very small irregular air pockets here and there. I was using a cast iron pan I usually make pancakes in (mine are flat thin ones, not American-style ones, they do need a very hot pan) but they were taking quite a bit longer to cook than you say. Probably at least twice as long. I’d pressed them slightly too thin as well, about 2mm thick. So I’m not sure if it was the overcooked corn, the wetness of the dough (it was still a tiny bit sticky), the griddle temperature or the thickness of the tortillas, but they were nothing compared to yours. Going by your comment on puffy tortillas as pre-requisite for marriage, I should count myself lucky my husband has no Mesoamerican heritage! Othewise, if he didn’t divorce me over my indoor corn plantation, my sad tortillas could have been the last straw he-he 😉
They tasted nice though, so maybe not too bad for a first try! I made a few quesadilla-ish thingies (can't really call them quesadillas as I didn't follow a recipe, just stuck some fried onions and peppers and cheddar – the only cheese I had – in the finished tortillas), very filling!
I’ll keep practising. Still got some masa left. Will try a different griddle next, the one that burns my pancakes!
Apologies for the essay :-S
Hello Alex,
Thank you for stopping by and share your enthusiasm about making corn masa and corn tortillas. I did see your comment about making masa, I'll try to answer all your questions this evening.
I didn't know the tortillas were supposed to puff. I've been making them for years. Usually I use the Bob's Red Mill but I have 2 bags of made to use up now. How long does unopened masa flour last? I've had it since last December.
Hello,
Yes, corn tortillas puff beautifully. In Mexico, we even say that when you learn to make tortillas that puff, then you are ready to get married. Masa flour don't last forever, you can store it in the freezer, but better use by the expiration date. Check the expiration date on your package.
Happy cooking!
Hi Mely, I have never made corn tortillas before.The ones I am used to seeing here in Canada appear about 5-6 inches in diameter, yellow and seem to have cornmeal in them. I like the cornmeal and am wondering if you have added it to your recipe ever? Also, I purchased yellow corn flour, which is apparently different than the Masa… will this work for me??
Hello Kim,
I had never added corn meal to the masa. But that yellow corn flour is fine to make tortillas.
Do you have a recipe to make them from Scratch for real, as in with maiz and lime that you cook and grind into true corn maza? I would like to find the right proportions of maiz and lime to combine.
Hello,
yes, you can find the recipe here:https://www.mexicoinmykitchen.com/2009/01/corn-masa.html
Thank you for all your recipes.
Any suggestions on making them ahead of time for a large party. Should I leave them raw (separated by wax paper or something) or should I cook them half way then finish them on the comal once the guests arrive?
Thanks for your help
Hello,
Precook and then reheat them in the comal when ready to use.
Hi Mely
Does the recipe vary with blue corn masa (not masa harina). Also why is there no salt in the recipe? Thank you Christine
Hello Christine,
Blue masa harina, depending of the Brand, is almost the same process as of white or yellow corn masa harina.
Regarding the addition of salt. Traditionally, salt is not added to the process of making nixtamal into masa in Mexico. Tortillas a dough made of corn, water and cal. Not salt added. Also, if you check the package of your masa harina, it also indicates just mixing the masa harina with the water.
Happy cooking!
Thanks so much for this post, it looks delicious and I can’t wait to try it!!
Thank you for this recipe. I was planning on making Caldo this weekend and this recipe is timely. Nothing tastes as good as warm homemade tortilla with butter. I love your recipes Melly. It is like being in the kitchen with my mom and sisters all over again. Thank you for your wonderful website.
Great tutorial. Only 1 question. Don’t they need salt?
Hello Mague,
Traditional corn tortillas in Mexico are done without salt. Some tortilla factories, in Mexico, have a salt shaker on their counter for those people that like warm corn tortillas with a dash of salt. We call them “Tacos de sal”.
I Love using my tortilla press and a dash of salt not much but just a dash. Enjoyed the recipe. Easy peazy ❣️
The recipe looks great, I will be trying it soon. Thank you so much for the step by step instructions..
I’m going to try to make them. I love corn tortillas!
I had previously pinned the recipe. It seems simple enough for even myself to be able to make these! And do have the masa already. Mine is in the pantry, but will make sure to check the expiration date and put the masa in the freezer.
Many times tried and never quite right- my tortillas. Now that I have watched your video I think I will be successful! Now that I have actually seen someone do it. Somethings are best learned by watching…!Thank you!
Mely, thank you. I think this tutorial is very nicely done. Perhaps you could mention that the ingredient list on the masa harina is something important to note. Only corn and lime needs to be on the list.. There are some varieties that have many aded ingredients, which are not traditional and does affect taste.
Hello Sally,
You are right. It’s so weird to find recipes online that include more ingredients when we only need the corn, water, and the cal to make the dough (masa).
I followed the recipe and the tortillas turned out amazing!! Thank you!!
You need to write a cookbook. I would be first to buy it.
Hi Mely,
Thank you so much for sharing all your knowledge about good food. I live in Brazil with my wife (when I first met her, I thought she looked like Mexican so I thought I would be getting lots of good food! Sigh, never judge by appearances), so in Brazil, they don’t even have masa harina, they don’t even know about nixtamalization.. But I can buy cal and I need to get a stainless steel cauldron, then I am going to make my own masa, I will let you know how it turns out, in a few weeks.
Im really excited to try this 🙂
I found this tutorial very helpful. I am going to try making tortillas this weekend. I need to get the hot plate. Any suggestions on a brand or type? Easier is better for me 😊
Also it’s just the shape that defines if it’s for a flauta it taco? Same recipe? Thanks for your information and help.
Hello Vivian,
If this is your first time making tortillas a nonstick griddle – comal works best. The shape for a tortilla to make “flautas” is an oval shaped one. But you can use a regular round tortilla to make these much loved crispy tacos.
So wonderful! Learned something new about the Mexican cooking culture. Can’t wait to try to make these corn tortillas! Thank you so much for the recipe!
Hello I’m from south Africa and would love to make the corn tortillas but we do not have masa harina available. How can I make it here with just corn meal?
Thank you and looking forward to your early reply
Best regards
ZSUZSI
Hello Zsuzsi,
Cornmeal is coarse and corn tortillas come out crumbly. Masa harina is corn that had already been cooked and them ground. The consistency is different, like a very fine sand.