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May 3, 2022

What Inspired the Recipe

There are two types of people in this world, those that prefer flour tortillas and those that desire corn tortillas. Until sometime circa 2020, when Cody and I started seriously cooking together (thanks COVID), I identified as a flour tortilla gal. In my opinion, corn tortillas were always flimsy and feeble, never holding up to the contents of my overly filled tacos. I’ll assume we all know the struggle of a broken corn tortilla all too well. So, when Cody and I frequented our favorite local Mexican restaurant in Philly, Xolo Taco, how was it that my corn tortilla remained intact from plate to mouth? What was this magic? Well, I present to you the homemade corn tortilla. Homemade corn tortillas are more pliable, flavorful and have an all-around better mouthfeel than sad store-bought tortillas. Listen, I know it takes a lot of convincing to convert from flour to corn tortillas but trust me, these homemade corn tortillas will have you wishing you had made the switch sooner!

Homemade Corn Tortillas

The Inspired Dish, Food blog
Katie Rogers, RD, LDN creator behind The Inspired Dish
MEET Katie

I'm the creator, recipe developer, and photographer behind The Inspired Dish. As a Registered Dietitian and self-proclaimed foodie, I love (love, love) exploring the world of food and in turn, creating flavorful + swoon worthy recipes inspired from everyday life. When I'm not obsessing over food you can find me running, spending time with my husband, or trying a new restaurant in Raleigh!

All the details

These [authentic] homemade corn tortillas are super easy to make and require only four ingredients. They are naturally gluten-free and stay together much better than their store-bought corn tortilla cousins. These fresh and flavorful corn tortillas are perfectly soft and pliable making it easy to fill, fold, and roll up your favorite taco recipes each and every time.



Homemade Corn Tortilla Ingredients

-Masa Harina: meaning "corn flour." Masa Harina is easy to find in the baking section of your local grocery store. The most popular brand is Maseca, sold in a white bag with green and yellow lettering.

-Warm water: the amount of water may vary slightly depending on the amount of masa used. Add just enough water to moisten the masa to the texture of Play-Doh. Not too wet, not too dry.

-Vegetable Oil: not often used in traditional tortillas but I find it gives the tortilla extra softness and pliability.

-Salt: to bring out the scrumptious corn flavor of the corn tortilla. It's just a pinch but it will make all the difference; don't skimp!



Making Homemade Corn Tortillas

The first ingredient should really be patience. Between resting the dough and thoughtfully cooking the tortilla, the first thing anyone needs in making homemade corn tortillas is a heaping cup of patience. Aside from that, it's quite easy. Start by mixing the masa, oil and salt together in a medium-sized mixing bowl. Slowly fold in warm water with rubber spatula until dough is the texture of Play-Doh. Cover the bowl with a damp dish towel and let rest for about five to ten minutes. While dough is resting, prepare tortilla press* by tearing a piece of plastic wrap large enough to cover the top and bottom of the tortilla press; this will help the tortilla from sticking when pressed. Once dough has rested, divide dough into 14 equal pieces (roughly 1.5 oz each) and return to bowl, keeping covered with damp dish towel. Heat the remaining teaspoon of oil in a non-stick skillet over medium-high heat. Use a paper towel, wipe oil around skillet leaving a thin coating of oil on the bottom of the skillet. Working with one piece at a time, roll dough into a ball and set on bottom part of the tortilla press. Use press to flatten dough ball into about a 6-inch-wide tortilla. Carefully remove from plastic and place in hot skillet. Cook tortilla in skillet without moving it. After about a minute, shake pan forward and back, once tortilla moves freely, gently flip the tortilla over. Cook until edges start to curl and dark spots appear, about 1 minute. Flip tortilla back to first side and cook until center puffs up and dark brown spots appear, about 45-60 seconds. Lay toasted tortilla aside and repeat with remaining dough.



Favorite Taco Recipes Using Homemade Corn Tortillas

-The Oscar [Street] Taco

-Billy Sanchez

-The Chuckwagon

-Trotline

-Eastern Hog

-The 101

-Naughty Papas

Food Photography from The Inspired Dish

Homemade Corn Tortillas

Prep Time:

10 minutes

Cook Time:

3 minutes per tortilla

Total Time:

35 minutes

Yields:

14-6in. tortillas

Delicious, soft, foldable, and slightly sweet - fresh homemade corn tortillas don't even compare to their store-bought counterparts. Perfect to hold your favorite taco ingredients.

Ingredients

2 cups masa harina

2 teaspoons vegetable oil

1/4 teaspoon salt

1 1/4 cups warm tap water


Instructions

1. Mix masa, 1 tsp oil and salt together in a medium-sized mixing bowl. Slowly fold in warm water with rubber spatula until dough is the texture of Play-Doh.

2. Cover the bowl with a damp dish towel and let rest for about five minutes.

3. While dough is resting, prepare tortilla press* by tearing a large piece of plastic wrap big enough to cover the top and bottom of the tortilla press; this will help the tortilla from sticking when being pressed.

4. Once dough has rested, divide dough into 14 equal pieces (roughly 1.5 oz each) and return to bowl, keeping covered with damp dish towel.

5. Heat the remaining teaspoon of oil in a non-stick skillet over medium-high heat. Use a paper towel, wipe oil around skillet leaving a thin coating of oil on the bottom of the skillet.

6. Working with one piece at a time, roll dough into a ball and set on bottom part of the tortilla press. Use press to flatten dough ball into about a 6-inch-wide tortilla. Remove from plastic and place in hot skillet.

7. Cook tortilla in skillet without moving it. After about a minute, shake pan forward and back, once tortilla moves freely, gently flip the tortilla over. Cook until edges start to curl and dark spots appear, about 1 minute.

8. Flip tortilla back to first side and cook until center puffs up and dark brown spots appear, about 45-60 seconds.

9. Lay toasted tortilla aside and repeat with remaining dough.


Note: Tortillas can be saved refrigerated for up to a week.

*If you don't have a tortilla press, use a pie dish, 9x13 baking dish, cutting board or any large, even, and flat item to evenly press the dough ball. Make sure to use plastic wrap to help the raw tortilla from sticking while being pressed.

 
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MEET Katie

I'm Katie Rogers, the creator, recipe developer, and photographer behind The Inspired Dish. I love spending time in the kitchen creating fun, flavorful, and easy recipes worth every bite.