Mexican corn tortillas contain the simplest and fewest ingredients. You only need masa harina (corn flour) and water… great for gluten-free eaters! That’s what I call easy yumminess! Use them to make tacos, chips, quesadillas, tostadas, enchiladas, fajitas, you name it! Homemade corn tortillas can be made fresh from scratch and eaten hot all during the time it takes going to the store and returning home with a store-bought version. Now that’s fast food!
A Little Corny History…
The Mayans Gave Us Corn
Centuries before Christ, the Mayans, in Mexico and Central America, domesticated the edible type of corn we eat today. Corn was so important to the Maya Civilization, it was believed there was a maize god, and humans were originally made of yellow and white corn dough. Hmm… ponder that one for a moment.
The Aztecs Gave Us the Corn Tortilla Craze
The Aztecs, beginning in the 14th century, dried that domesticated corn and ground down the whole corn kernels into cornmeal. Over time, they learned that soaking the corn kernels in lime (alkaline) solution (called nixtamalization) softened them to where the hard, external kernels could be removed thus producing a softer, finer flour or masa (dough). In fact, today we eat corn flour or masa produced in the same fashion as people have been preparing and eating it for centuries. You know the saying, “if it ain’t broke…”
The Spanish Found “Their” Gold in Another Form
In the early 16th century, the Spanish conquistadors, namely Hernán Cortés, came to the Americas looking for gold. In a way they (he) found it, it just so happened to be in the edible form of corn introduced by the Aztecs. Unfortunately, while Cortés took his newly found discovery of corn to Europe and shared it with the world, he caused the ultimate demise of the Aztec people. ☹ Such is history…
My Version of Traditional Mexican Corn Tortillas
The corn tortilla recipe I’m sharing in this post can be as simple as just masa harina and water. However, I add salt for a little flavor balance, but you could leave it out. In addition, sometimes I add 1 teaspoon each of chili powder and cumin for a little flavor bonus in the dough! Again, adding these ingredients is strictly up to you, but they are quite nice. 😊
What is Masa Harina?
If you’ve never bought “Masa Harina”, you should know a little about why it’s important in making corn tortillas. “Masa Harina” simply means “flour dough”, but it refers to corn flour not wheat flour, at least in American grocery stores and in American “Mexican” food products. I can’t comment on the masa harina versions found in Mexico or Central America.
What’s the Difference Between Masa Harina & Cornmeal?
Masa harina is different from cornmeal or standard corn flour. It is ground corn that is soaked in a lime solution prior to grinding where cornmeal is not. The lime solution softens the external, hard corn kernel allowing it to be removed. Once removed, the corn is ground down into a softer, finer flour than your standard cornmeal. In truth, it has more of a whole wheat flour consistency.
Can You Use Cornmeal in Place of Masa Harina?
Masa harina (ground corn with lime) should be the flour of choice in making homemade corn tortillas. However, if you’re in a bind, you could use cornmeal, BUT you should consider subbing a quarter of the regular cornmeal with all-purpose flour to ensure a finer blend. Keep in mind that ground corn with lime provides a unique flavor that cornmeal does not.
How & Where to Buy Masa Harina?
Masa harina is common in most American grocery stores and online on Amazon. In fact, you can find it in the aisle where many Mexican food ingredients are located. If not, you might find it in the flour aisle or with the cornmeal. MASA by Quaker is a common brand. Bob’s Red Mill produces an organic brand; both are called “Masa Harina”. I have used both brands to make corn tortillas and they both work great! The key is checking for “lime” in the ingredient list for whatever brand you want to use.
My Mexican Corn Tortilla Recipe Ingredients
For my easy Mexican corn tortilla recipe, you’ll need Masa Harina (which is corn flour seasoned with lime), salt, and water.
Make the Masa (Dough)
In a large bowl, whisk together 246 grams (2 cups) of masa harina, 1 teaspoon of salt, and for extra flavoring you can add 1 teaspoon each cumin and chili powder. Pour in 250 milliliters (~1 cup) of water and stir until a soft dough forms. Add more flour or water as necessary; the dough should not be sticky or dry. It should hold together when formed in a ball by hand.
Divide & Form into 12 Equal Dough Balls
Place the dough on a work surface (flour not necessary). Divide dough into 12 relatively equal portions (41-42 grams each if weighing). Roll each dough portion into a smooth ball. The smooth ball creates an almost perfect circle when the tortillas are flattened. I like to keep a small bowl of water nearby and dip my fingers into the water as I roll to prevent the ball from breaking apart or sticking to my fingers.
DIY Tortilla Press
You can use a tortilla press to flatten the dough balls if you have one. If not, you can create your own; that’s what I do.
DIY Tortilla Press Steps
Take a quart-size, zip-top bag and cut 3 sides along the edges including the zip-top side. Leave 1 side intact. Open the plastic with the remaining side left intact. Place one dough ball in the center of one half of the plastic. Fold the plastic along the crease of the only connected side over on top the dough ball. Use a large flat-bottom dish (glass works well) and press evenly and firmly to flatten out the dough (~6-inches in diameter). Flatten the dough out as much as possible; I tend to rock back and forth to help smooth out and spread the dough. Once you remove the dish, you can use a rolling pin to flatten out the dough even more, if needed.
Preheat Skillet & Cook 1 Tortilla at a Time
Preheat a large dry skillet on medium-high heat over the stove. The skillet has heated enough to cook the tortillas when a splatter of tap water sizzles when it hits the skillet. Once heated, place the first corn tortilla (removed from the bag) in the skillet and cook for 45 seconds or until brown spots form. Flip the tortilla and continue to cook on the other side for another 45 seconds or so until brown spots form. Be mindful of the heat, but you can shape one tortilla as another is cooking like an assembly line. The tortillas should be soft and foldable, if not, they are being cooked at a heat level that is too low.
TIP: You may find that your first tortilla doesn’t brown, only dries out on the top and bottom. That’s OK. Once the skillet is screaming hot, the others will cook faster and brown spots will form. Keep in mind that if the heat is too hot, your tortillas may burn. Just keep an eye on the heat.
Stack Tortillas as They Cook
Place the tortilla on a foil-lined plate and stack the tortillas as they cook. Place another sheet of foil on top to keep the tortillas warm as you cook the others. You can also place a heat-proof plate in a 200˚F(93˚C) oven and stack tortillas as they bake to keep all the tortillas warm before serving.
All Cooked & Ready to Eat!
Let’s take a closer look. Notice that corn flour is grainier and denser than wheat flour. Naturally, corn tortillas will be slightly thicker; however, they are cooked through. They should be soft enough to fold thus making them versatile enough to use in many Mexican food dishes.
Mexican Corn Tortillas: Final Thoughts
Use corn tortillas in any recipe that calls for them or eat them as is. Use them in enchiladas, fajitas, quesadillas, tacos, taquitos, tostadas, or whatever you want. I personally like to add a little cheese or vegan cheese on top, sprinkle on a little cumin & chili powder and heat them in the microwave until the cheese melts. That’s a great little snack. Corn tortillas can be like gold when you consider their versatility and even nutritional value. Now, go make some tortillas and call it a day.
Mexican Corn Tortillas: Baker’s Perspective
This is a great tortilla to make if you’re in hurry and want a fresh tortilla. Yes, there is a little time required. You need to divide up the dough and cook each tortilla, one at a time in a skillet. However, you can set up an assembly line so there’s no wasted time. I find I can make these fairly quickly… much faster than most fresh bread recipes. I like the simplicity of just 2 or 3 ingredients with additional spices for added flavor. The key in making these tortillas is rolling each dough piece in a ball so you get that almost perfectly round shaped tortilla. I love making these for a quick Mexican meal. You can also make these ahead of time and freeze for later consumption. They heat well in the microwave.
Mexican Corn Tortillas: Taster’s Perspective
Although the recipe is very simple, masa harina is the key ingredient for texture and flavor. I love making them with a little cumin and chili powder added to the dough. The extra flavoring is subtle but adds to such simple flavors. These tortillas make great tacos and quesadillas. Corn tortillas are denser than flour tortillas and tend to be smaller, so keep that in mind. They are sturdy enough to hold meat, veggies, cheese, and condiments… just not a ton of them. 😉 I enjoy eating these with cheese heated until melted… makes a great quick little microwaveable cheese quesadilla snack! Whew!
Check out my YouTube video for all the visual details and tips on making these corn tortillas. “Mexican Corn Tortillas: Easy Recipe with Flavor Options & DIY Tortilla Press!”
Mexican Corn Tortillas
Ingredients
- 246 g (2 cups) of Masa Harina corn flour seasoned with lime
- 1 tsp salt
- 250 ml (~1 cup water) plus more as needed
Optional Dough Flavorings
- 1 tsp chili powder
- 1 tsp cumin
Instructions
- In a large bowl, whisk together masa harina (corn flour with lime), salt, and flavorings, if using. Pour in water and stir until a soft dough forms. Add more flour or water as necessary; dough should not be sticky or dry. Place the dough on a lightly floured work surface. Divide dough into 12 relatively equal portions (41-42 g each) and roll each into a smooth ball.TIP: Keep a small bowl with water nearby as you roll the dough into a ball. Dip your fingers into the water as you roll to prevent the ball from breaking apart.
- DIY Tortilla Press: Use a tortilla press to flatten out each ball. OR follow these DIY directions for making your own. Take a large zip top bag and cut 3 sides along the edges (including the zip-top side). Leave 1 side intact. Open the plastic with the remaining side intact. Place one dough ball in the center of one half of the plastic. Fold the plastic along the crease of the only connected side over on top the dough ball. Use a large flat bottom dish (glass works well) and press evenly and firmly to flatten out the dough (~6-inches in diameter). Flatten the dough out as much as possible. Once you remove the dish, you can use a rolling pin to flatten out even more, if needed.TIP: I rock the flat bottom dish back and forth to smooth and spread out the dough even more.
- Preheat a large dry skillet on medium-high heat over the stove. Once heated, place the first corn tortilla (removed from the bag) in the skillet and cook for 45 seconds or until brown spots form. Flip the tortilla and continue to cook on the other side for another 45 seconds or so until brown spots form. Be mindful of the heat, but you can shape one tortilla as another is cooking like an assembly line (saves lots of time!)TIPS: Skillet has heated enough to cook the tortillas when a splatter of tap water sizzles when it hits the skillet. The tortillas should be soft and foldable, if not, they are being cooked at too low heat.
- Place the cooked tortilla on a foil-lined plate and stack the tortillas as they cook. Place another sheet of foil on top to keep the tortillas warm as you cook the others. You can also place a heat-proof plate in a 200˚F (93˚C) oven and stack tortillas as they bake to keep all the tortillas warm before serving.
Video
Notes
Interested in other flatbread recipes? Check these out!
Classic Italian Focaccia Flatbread
Unleavened Bread Gluten & Gluten Free Versions
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!