Homemade Corn Tortillas


On an evening when I was feeling particularly motivated, my husband and I made really good tacos AND homemade corn tortillas. (I am still not quite sure what got into me.)

The taco recipe was worth every second of time–I am not so sure about the homemade corn tortillas.


After doing a bit more research, I stumbled upon this recipe from the New York Times website, and it is motivating me to make my own tortillas again.

To give you an idea of the steps I went through, see below:

diy-tortillas-31. I combined the masa harina with a teaspoon of veggie oil, a 1/4 tsp of salt, and 1 1/4 cups of water to form a dough with the consistency of play-dough. (After further research, it seems to me the dough should be a bit more moist than that.) I let my dough sit for 5 minutes, but the NY Times recipe suggests letting it sit for 30 minutes to a few hours.
2. I separated the dough into the number of tortillas I was planning to make.

diy-tortillas-43. I placed a piece of dough between a zip-lock bag (of which I had cut open the two side seams).

diy-tortillas-54. I flattened the dough into a tortilla shape using my hand. (At one point, I did use a pizza dough roller which made the dough too thin for me to work with.)

diy-tortillas-6 5. I peeled open the bag and plopped my tortilla into a non-stick skillet that was set to medium-high heat. After cooking for 30 seconds, I flipped over my tortilla and cooked it until the edges curled. I then flipped it one more time. My recipe mentioned brown dots as a sign of being done, but my tortillas never really turned brown even though I cooked them for far longer than the recipe suggested (30 seconds and then about 60 seconds a side).

6. After removing the tortilla from the skillet, I placed it in between two plates that were lined with a damp dish cloth. If I did this again, I may line each tortilla with a damp cloth.

**Plan to use two skillets to expedite this process! I wasn’t prepared for how long it took to make each tortilla, and made space for a second skillet about half-way through. Next time I am starting with two!

I didn’t think that the flavor of these was worth the extra effort, and I definitely didn’t nail the texture (mine were pretty crumbly), but because we eat tacos about once a week, it would be worth it to tinker with this recipe (and others) a couple times to see if I can get outstanding homemade tortillas.


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