last year I got in the habit of making homemade tortillas for our breakfast every morning and I cannot stop now. My kids can eat tortillas with just about anything!  We love to have them with eggs, beans, or chorizo con papas ( chorizo with cubed potatoes) for breakfast. It's a staple in our home and with this recipe, we hope they can be a part of yours as well. 

 

Corn flour tortillas Recipe #1

 This recipe is an authentic way of preparing Masa. This dough is then used for making tortillas, sopes, huaraches, quesadillas and so much more. You can find a follow-along video of the dough preparation process on our Seasonal Casita TikTok account page.

 

Equipment

• Tortilla press
• parchment paper or, plastic bag to line the tortilla press
• Sealable tortilla warmer or container

Ingredients

• 2 cups Masa corn flour (I use the Maseca brand)
• 1 1/2 cups
• water

Method

1. Hydrate dough. In a large bowl add your corn flour and water. Do not touch it let the water absorb into the Masa first.
2. Knead dough. knead with your hands it should feel springy and firm similar to playdough. I like to test my dough by forming a ball and pressing it in between my hands if the edges crack it's too dry and needs a little more water if it sticks to your hands it's too wet and will need a little bit more flour to firm up.
3.  Rest the dough.  Cover the dough with a tea towel or paper towel and let it rest for 15- 20 minutes.
4. Roll the dough balls. With your hands roll out balls of dough the size might depend on the size of your tortilla press or size preference. 
5. Press the tortillas. Line the tortilla press with a piece of parchment paper on each side to keep the dough from sticking to the tortilla press when you press it. If you don't have a tortilla press put the dough ball in-between the two pieces of parchment paper so they sandwich it in-between. Place it on the countertop and use something flat like the back of a plate or a book to press it down flat. 
6. Cook. Carefully remove the top piece of parchment paper from the tortilla and very carefully place the tortilla on a preheated skillet or comal. You want to cook them on medium-high heat for about 40- 60 seconds on each side flipping it over ( like a pancake) I like to press down on it after I flip it and it will puff up when it's ready. Once it's cooked place all the tortillas in a tortilla warmer wrap them in aluminum foil and place them in a sealable bag or wrap them in a clean napkin for a few minutes. This "steams" them so they are soft and will bend without ripping or breaking apart. 
7. Enjoy! You can eat these as is, with a pinch of salt rolled into a tube or made into tacos or quesadillas. Any leftover tortillas can be turned into chips or tostadas by lightly frying them in a skillet or baking them.

 

Tips

• They can last about a week if you place them in a sealable bag or container inside the refrigerator.  If I have leftover dough I store it in a covered bowl inside the refrigerator and use it the next morning for more tortillas or make sopes for dinner.
• When we have leftover tortillas we like to bake or lightly fry them into chips or tostadas. They're delicious dipped in salsa!

 

Corn Flour tortillas recipe #2

This recipe is the recipe I use when I need a larger amount of tortillas but I don't have enough corn flour to make them. It uses a mixture of both corn flour and all-purpose flour, This has a milder corn flavor compared to the all-corn flour tortillas. I find the taste similar to store-bought varieties of white corn tortillas. 

Equipment

• Tortilla press
• parchment paper or, plastic bag to line the tortilla press
• Sealable tortilla warmer or container

Ingredients

• 3 cups of Maseca Corn flour 
• 1 cup All purpose flour
• 2 cups of water

method

 

1. Hydrate dough. In a large bowl add your corn flour and water. Do not touch it let the water absorb into the Masa first.
2. Knead dough. knead with your hands it should feel springy and firm similar to playdough. I like to test my dough by forming a ball and pressing it in between my hands if the edges crack it's too dry and needs a little more water if it sticks to your hands it's too wet and will need a little bit more flour to firm up.
3.  Rest the dough.  Cover the dough with a tea towel or paper towel and let it rest for 15- 20 minutes.
4. Roll the dough balls. With your hands roll out balls of dough the size might depend on the size of your tortilla press or size preference. 
5. Press the tortillas. Line the tortilla press with a piece of parchment paper on each side to keep the dough from sticking to the tortilla press when you press it. If you don't have a tortilla press put the dough ball in-between the two pieces of parchment paper so they sandwich it in-between. Place it on the countertop and use something flat like the back of a plate or a book to press it down flat. 
6. Cook. Carefully remove the top piece of parchment paper from the tortilla and very carefully place the tortilla on a preheated skillet or comal. You want to cook them on medium-high heat for about 40- 60 seconds on each side flipping it over ( like a pancake) I like to press down on it after I flip it and it will puff up when it's ready. Once it's cooked place all the tortillas in a tortilla warmer wrap them in aluminum foil and place them in a sealable bag or wrap them in a clean napkin for a few minutes. This "steams" them to be soft and bend without ripping or breaking apart. 
7. Enjoy! You can eat these as is, with a pinch of salt rolled into a tube or made into tacos or quesadillas. Any leftover tortillas can be turned into chips or tostadas by lightly frying them in a skillet or baking them.

 

Tips

• They can last about a week if you place them in a sealable bag or container inside the refrigerator. 
•  Leftover tortillas can be baked or fried into chips or tostadas. They're delicious dipped in salsa!

 

 

 

We hope you love these homemade tortillas as much as we do! Which one of these recipes will you be trying first? Let us know by leaving a comment below.