How To Make Homemade Corn Tortillas
I have got to show you how to make homemade corn tortillas today! I have a friend, Melissa Richardson AKA, “The Bread Geek,” who shared her recipe with me several years ago. Now, I may have tweaked it a little, I can’t remember. But once you make these you will rarely buy them at the store. If you have some buttermilk and the Maseca corn masa flour you are good to go.
No mixer needed, just dump and stir, then knead a little. Oh, I better mention I store my Maseca corn flour (in a plastic bag) in the freezer to keep it fresh. Grab a bowl and get ready to make these.
Here is another trick…..I am famous for not reading directions…..well you need to spray the plastic wrap with vegetable spray or you won’t be able to get the tortillas off the press! You can see I flattened the balls with my hands before placing them on the tortilla press.
You can see I pressed the dough into a 6-inch circle, give or take. I then carry the plastic wrap with the tortilla over to the griddle and ever so slightly remove it from the plastic wrap and place it on the griddle. These honestly taste like gourmet restaurant corn tortillas. No fat, oil, or sugar! Gotta love it! You do not need a tortilla press, but I grew up with my mom using one just like this one: Norpro 6-Inch Tortilla Press, Cast Aluminum
You do not cook them on the press, it just flattens them. I have this one: Victoria 8 inch Cast Iron Tortilla Press and Pataconera, Original Made in Colombia, Seasoned
Now you are ready to bake your tortillas on a hot griddle.
Yep, I immediately emailed all my daughters after making them and said, “Oh my goodness…you have got to make these!!!!!!!” My family went crazy over them. They are so delicious! These are NOT like the store-purchased tortillas…..trust me! Thanks again Melissa for giving me the courage to try and make these….easy peasy! Get your griddle hot!!
Homemade Corn Tortillas
- 2-1/2 to 3 cups Maseca (Mexican Corn Flour)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 3 cups warm buttermilk
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Combine the dry ingredients (start with 2-1/2 cups Maseca) then the warm buttermilk and add to mixture. Mix by hand until everything is wet. Cover and let sit 10-15 minutes. Knead lightly and add Maseca until a finger pressed into the ball of dough comes out mostly clean. Make the balls about two inches in diameter with the dough. Use some plastic wrap or parchment paper to roll out the 2 inch balls of dough. You need to roll them out according to how big you want them to be. Obviously the bigger the circle of dough the thinner the corn tortillas will be. This recipe makes about 12 tortillas. Cook each side of the tortillas 50-60 seconds. Press, heat, and serve!
Well now you went and done it, I’m hungry.
Judy, if I even see a package of the Maseca corn flour I get hungry! LOL! Linda
Looks wonderful. The buttermilk addition intrigues me so I will have to try it. Thanks for sharing!
Hi, Susan, there is something about these corn tortillas that are so yummy! Melissa is proud of her Mexican heritage and this is her recipe. She makes these all the time. I’ve made them so many time now that I can teach people how to make them at classes. Have fun making them! Linda
Thank you Linda for the receipt. I need to get a press and then I will be ready to make them. Looking forward to eating them.
Hi, Melba, you can roll them out with greased plastic wrap and a rolling pin but it’s harder at least for me. I love Mexican food and salsa on just about anything! Linda
I haven’t made corn tortillas, but only flour. Now I have to try these. Thanks.
Do you have a flax sees grinder that you recommend?
Hi, Lori, that’s a tough one. I know we can;t use a regular wheat grinder or at least the three I have. I use a coffee grinder, you can get them pretty cheap. You can also use a pepper mill. Flax seed are so good for our health, right on! Linda
I was told that if I wanted authentic tasting corn tortillas to add ground hominy in place of some of the liquid until you have the right consistency. I just follow the recipe on the masa package and put in the ground hominy to replace some of the liquid. Mmmmm. I had hand ground corn tortillas while in Honduras. They were so good. The best I have ever tasted.
Hi Mary, that sounds delicious! I will have to try that next time!!! Thanks for the tip! Linda