Homemade Corn Tortillas

Made with yellow cornmeal or maize meal, these Homemade Corn Tortillas are perfect for burritos, enchiladas, or any filling or topping of your choice. Really easy to make and so much better homemade.

Authentic corn tortillas are made with masa harina, a ground corn flour made from corn that’s dried, and cooked in water with lime from which it gets this distinct flavor. It is then ground, and dried again. Since masa harina is not readily available in many countries, a great substitute like cornmeal / maize meal works its magic just as well in these Homemade Corn Tortillas 

Making the Homemade Corn Tortillas

In this recipe, I use a combination of yellow cornmeal / maize meal and cake or all purpose flour. The cornmeal gives the tortillas a sweet toasty flavour and the flour makes it softer and easier to handle and holds the fine corn together . If you do not or cannot get yellow cornmeal, then go ahead and use the white cornmeal / maize meal. This works just as good and has the same great texture and flavour.

The cornmeal and flour is mixed with the oil. Water and salt is then added and combined  to form a soft dough. Avoid over kneading, just gather the ingredients together to form a soft dough. Cover with a towel to prevent the dough from drying out. Leave to rest for about 20 minutes. Resting the dough helps the flour to absorb the water making it easier to roll out.

The dough is then divided into 10 pieces, rolled out and cook for 20 to 30 seconds on each side. The tortillas may feel stiff as you cook it, but they will soften as you cook and stack with the rest of the tortillas. It is important to cover the cooked tortillas so that they remain soft and pliable. Fill or top with your favorite ingredients and serve.

Oh yes and before I forget, since we are talking about fillings and toppings, I have an amazing recipe to use with your homemade corn tortilla in a post coming up on Thursday.

I cannot wait to share it with you, it is really yum and you don’t want to miss it. To always get a reminder of this and other delicious recipes posted twice weekly, don’t forget to subscribe to my blog. It’s totally free and you will get an email letting you know whenever there is a yummy new recipe post out. Simply fill in your name and email address in the pink bar at top of the page, and get ready for some great recipes.?

These Tortillas are easy to reheat and soften

A  quick note back to the recipe…assuming that you do have leftovers, they are easy to warm and soften. To reheat and soften leftover tortillas, just place in a microwave safe bag or cover with a clean damp kitchen towel and warm for about 15 seconds. You could also heat it on the stove on a pan for 30 seconds on each side and place into a sealed container. The heat and steam will help soften the tortillas.

Another great idea, if you have a few leftovers tortillas, is to cut them into wedges and place in the oven set at 180°C/350°F and bake for 7 to 10 minutes until crisp. This can be served with your favorite dip or sauce.

So now you can skip the store bought corn tortillas and give these a try. Using a few simple and basic ingredients, you can have a delicious stack of homemade corn tortillas in under an hour.

Enjoy ♥

5 from 2 votes

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Homemade Corn Tortillas

Prep Time

5 mins

Cook Time

15 mins

Resting Time

20 mins

Total Time

20 mins

 

Made with yellow cornmeal or maize meal, these Homemade Corn Tortillas are perfect for burritos, enchiladas, or any filling or topping of your choice. Really easy to make and so much better homemade.

Course: Breakfast / Snack, Snack

Cuisine: Mexican

Servings: 10 Corn Tortillas

Ingredients

• 2 ⅔ cups / 320 g cake or all purpose flour
• 1 ⅓ cup / 226g yellow cornmeal or maize meal SEE NOTE 1
• 8 Tablespoons / ½ cup / 125ml oil
• 1 cup / 125ml hot water
• 1 teaspoon salt

Instructions

1. In a bowl, mix together the flour, cornmeal, salt and oil. Using your fingertips, rub the oil into the flour and cornmeal.
2. Pour the hot water into the flour and oil mixture and mix together until a soft dough forms. SEE NOTE 2
3. Cover with a towel to prevent the dough from drying out and leave to rest for 20 minutes SEE NOTE 3
4. Divide into 8 to 10 equal portions and roll out the dough into disks.
5. Cook the tortillas on a heavy based or cast iron pan for about 30 seconds on each side.
6. Keep the tortillas covered as you cook and stack them. Covering helps trap the steam and keeps the tortillas soft and pliable.
7. Serve warm or reheat leftovers SEE NOTE 4

Recipe Notes

1. If you do not or cannot get yellow cornmeal, then go ahead and use the white cornmeal / maize meal. It works just as good and has the same great texture and flavour.
2. Avoid over kneading, just gather the ingredients together to form a soft dough.
3. Resting the dough helps the flour to absorb the water making it easier to roll out.
4. To reheat and soften leftover tortillas, just place in a microwave safe bag or cover with a clean damp kitchen towel and warm for about 15 seconds. You could also heat it on the stove on a pan for 30 seconds on each side and place into a sealed container. The heat and steam will help soften the tortillas.