Homemade Corn Tortilla Recipe
Description:
Making Homemade Corn Tortillas from scratch is an incredibly simple and quick process, requiring just a few ingredients—like maize flour, salt, and hot water. The key to success lies in the way the hot water binds the cornmeal and helps it partially cook, turning it into a pliable dough. Traditionally, these tortillas are made with only corn flour (masa harina or makki atta), but if you wish to make them slightly easier to roll, you can add a small amount of wheat flour. These tortillas are perfect for serving alongside your favorite Mexican dishes, like roasted vegetables, salsa, or even tacos.
Cuisine: Mexican
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Makki Ka Atta (Yellow Corn Meal Flour) | 1 cup (also known as masa harina or makki ki atta) |
| Salt | 1/4 teaspoon |
| Hot water | 1/2 cup (plus a few tablespoons for adjustments) |
| Whole Wheat Flour (for dusting) | As needed (or you can use maida) |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Yield: 8 tortillas
Instructions
-
Prepare the Dough
Begin by gathering all your ingredients. In a saucepan, add the hot water and salt, then bring it to a boil. Once the water comes to a boil, turn off the heat. Gradually add the corn flour (makki atta) to the hot water while stirring continuously. The flour will begin to bind and form a dough. -
Rest the Dough
Cover the saucepan with a lid and allow the dough to rest for 20 to 30 minutes. This resting period allows the corn flour to absorb the moisture and helps the dough firm up. -
Knead the Dough
After the dough has rested, knead it for about 5 minutes to make it smooth and pliable. If the dough is sticky, add a small amount of corn flour (masa harina) and knead again. If it’s too dry, sprinkle in a little water and continue kneading until you have a soft, elastic dough. -
Divide and Roll
Once your dough is ready, divide it into 8 equal portions and roll them into balls. Lightly dust your work surface and rolling pin with some whole wheat flour (or maida). Roll each dough ball into a thin, 6-inch circle, using light pressure to avoid tearing the dough. If the dough sticks, dust with more flour. -
Cook the Tortillas
Preheat a cast-iron skillet or a heavy-bottomed pan over medium heat. Once it’s hot, place one of the rolled-out tortillas on the skillet. Let it cook for about 30 seconds, or until you start seeing the tortilla puff up. Flip it over and cook the other side for another 30 seconds, pressing gently with a spatula to encourage puffing. -
Optional Puffing Over Flame
For extra puffing, you can place the cooked tortilla directly over an open flame for a few seconds. This step is optional but adds to the authenticity and texture of the tortillas. -
Repeat the Process
Continue rolling and cooking the rest of the dough portions in the same way. Once cooked, place each tortilla on a plate and cover with a clean towel to keep them warm and soft. -
Serve
Your homemade corn tortillas are now ready to serve! Enjoy them with a variety of fillings, such as roasted vegetables, Mexican salsa, or your favorite taco fillings.
Tips for Perfect Tortillas:
- Consistency: The dough should be soft and pliable, not too sticky or too dry. Adjust with a little water or flour as needed.
- Rolling: When rolling out the dough, ensure that you use light pressure. Too much pressure will tear the dough or make the tortillas too thin.
- Skillet Temperature: Ensure your skillet is preheated before cooking the tortillas. If the pan is not hot enough, the tortillas may become too chewy rather than puffing up nicely.
- Storage: If you’re not serving the tortillas immediately, store them wrapped in a clean kitchen towel to retain moisture. They can also be frozen for later use.
Serving Suggestions:
- Tacos: Fill with seasoned meats, beans, or grilled vegetables for an authentic taco experience.
- Salsa & Guacamole: Serve with your favorite Mexican salsa and creamy guacamole for a light meal or appetizer.
- Roasted Vegetables: Pair these tortillas with roasted vegetables like bell peppers, zucchini, and onions for a vibrant, vegetarian meal.
Homemade corn tortillas are the backbone of so many Mexican dishes, and once you’ve tasted them fresh off the pan, you won’t want to go back to store-bought versions. This easy and quick recipe ensures that you can enjoy warm, soft tortillas anytime you crave them—without the need for any special equipment.
