Unlock the Secrets of Homemade Corn Tortillas

YouTube video
Video plant based corn tortillas

Imagine sinking your teeth into a soft, flavorful homemade corn tortilla. The taste is out of this world, nothing like the rubbery store-bought versions. The difference is like night and day. It’s time to unveil the secret behind these culinary wonders.

The Art of Making Homemade Corn Tortillas

Creating perfect homemade corn tortillas is easier than you think. With just three simple ingredients, you can elevate your taco game to a whole new level. Here’s what you’ll need:

  • Masa Harina (cornflour)
  • Salt
  • Water

That’s it! No fancy equipment required, although a tortilla press can be a helpful tool to achieve round tortillas. But fear not, a flat-bottomed pan or even two cutting boards can do the trick, as long as there’s even pressure.

Homemade Corn Tortillas

Before we dive into the recipe, let’s highlight the importance of using the right type of cornflour. Regular cornmeal won’t cut it because it lacks the special treatment that Masa Harina undergoes. Masa Harina involves soaking corn in an alkaline agent, resulting in improved taste and nutritional value.

The Perfect Dough Consistency

To start, mix a cup of Masa Harina with a pinch of salt. Gradually add close to ¾ cup of hot water. The water should be hot, not cold or lukewarm, for the best results. As you mix, pay attention to the dough’s texture. It should feel like soft play dough or cookie dough, not sticky. If it’s too wet, add a bit more Masa Harina. If it’s too crumbly, add a touch of water. Trust your instincts and adjust as needed.

Further reading:  Discover the Delicious Secrets of McDonald's Menu in the US!

Homemade Corn Tortillas

Once the dough reaches the desired consistency, cover it with a damp cloth to prevent drying out. Now it’s time to heat up the pan. A cast-iron skillet or griddle works wonderfully. No oil needed; just heat the dry pan to medium-medium-high heat.

Shaping and Cooking the Tortillas

Divide the dough into walnut-sized portions or weigh them to be around 1 oz (28g) each. Place a piece of parchment paper or a ziplock bag (cut open) on a flat surface. Put a dough ball in the center and cover it with another piece of parchment or a ziplock bag. Gently flatten the dough with your hands.

Homemade Corn Tortillas

At this point, you can use a tortilla press or a flat-bottomed pan to press the dough into a perfectly round 5″ to 6″ tortilla. Peel off the top layer and gently flip the tortilla into your hand. Remove the bottom layer of paper or plastic. With your palm facing up, carefully place the tortilla in the heated pan, allowing it to slide off your fingers. Gentle handling is key to prevent sticking.

Once in the pan, cook until the edges start to look done and curl up slightly (about 30 to 45 seconds). Flip with a spatula and cook for another 45 seconds to a minute. Flip again, pressing down gently with the spatula. Notice how the tortilla puffs up with air, a sign of success.

Cook for an additional 30 seconds, give it one last flip, wait a few seconds, and then remove it. Place the cooked tortilla in a large bowl lined with a napkin or towel. This step is crucial for the magic to happen. The warm tortillas will steam and become even softer.

Further reading:  Transforming Leftover Corned Beef into a Delicious Morning Delight!

Repeat and Enjoy!

Continue the process with the remaining dough until you have 8 to 10 delicious homemade tortillas. It may seem like a bit of work, especially when pre-packaged tortillas are readily available, but the flavor and texture make it all worth it.

Homemade Corn Tortillas

Don’t just take my word for it. Try making these tortillas and let me in on your experience. Get creative with your filling choices! And remember, true culinary wonders often lie in the secrets shared among friends.

Until next time, happy cookin’!

Rowdy Hog Smokin BBQ