Homemade Corn Flour Tortillas. Check Out Top Brands On eBay. This is a very "basic" corn tortilla recipe. Traditionally, at least in Northern Baja - we use salt and 'additional' lime juice with the masa harina to prepare corn tortillas.

Heat a large skillet over medium-high heat. Great recipe for Homemade Corn Flour Tortillas. You don't need a fancy tortilla press - just your hands and a frying pan ;). You can have Homemade Corn Flour Tortillas using 5 ingredients and 11 steps. Here is how you cook it.

Ingredients of Homemade Corn Flour Tortillas

Prepare 150 g of corn flour.
It's 150 g of all-purpose or bread flour.
You need 1 tsp of salt.
It's 3 Tbsp of shortening, butter or lard (45 g).
You need 2/3 cup of water (180 ml).

If you are a tortilla novice, here are the major differences between corn tortillas and flour tortillas… Corn Tortillas are made from masa (AKA cornflour,) fat, salt and water. Flour Tortillas are made from wheat flour, baking powder, salt, fat, and water. Corn Tortillas taste and feel rustic, like fresh-milled corn. Flour tortilla lovers - try these corn tortillas at home and let me know if you are a convert, like me!

Homemade Corn Flour Tortillas instructions

Mix the flours and salt together in a bowl. Add the shortening/butter/lard in small pieces and crumble it into the flour with your hands until it's sandy..
Slowly add the water and mix with hands until the dough comes together enough that you can shape it into a ball without it falling apart..
Remove the dough ball onto a floured surface and knead with the palm of your hand until it's soft and smooth, 5-10 minutes..
Divide the dough into 12 equal pieces and roll each piece into a small ball..
Return the balls to the bowl and cover with a clean, moist cloth or plastic wrap. Let rest for 30 minutes..
Heat a flat frying pan or griddle on medium (without oil). When hot, form a ball into a flat, round shape with your fingers (about 4 inches round and 2~3 mm thick)..
Put it into the hot pan and cook on one side until you see little bubbles and the bottom is lightly browned (about 1-2 minutes)..
Flip over and lightly brown the other side for about 30 seconds to 1 minute. Don't over cook or they will get stiff!.
Remove the cooked tortilla onto plate covered with a clean tea towel or cloth, and cover the tortilla with the cloth to keep warm and moist..
Repeat with the process with the rest of the dough balls until all are cooked. Stuff with your favorite fillings and enjoy!.
If you have leftover tortillas or make extra, let them cool off and then store in a plastic bag. To reheat, wrap in plastic wrap and microwave for 20-30 seconds OR wrap in aluminum foil and heat in a 350°F/180°C oven for 10 minutes..

Instant Yellow Corn Masa Flour - also known as masa harina, buy this with the regular flour in the baking aisle of most grocery stores, or grab it from Amazon. With a corn tortilla, you've got two or three days, max; but with flour, I can keep them in the fridge for a week—or even two weeks—and have had no issue with the product drying out. These Homemade Corn Tortillas are still the most popular recipe on the site, so if you're new to them please consider giving it a go! I've updated this post with tips for the most common obstacles you'll encounter when making tortillas for the first time — plus some brand options if you're new to Masa Harina. Press the dough with the tortilla press: Place the ball of dough on the plastic-covered tortilla press in the middle of the press.