How To Make Simple, Homemade Corn Tortillas
Servings: 15 tortillas
Ingredients
- 2 1/2 cups corn flour (See notes)
- 1/4 tsp sea salt
- 3 tsp olive oil or avocado oil
- 1 2/3 cups warm water from the tap
Instructions
- Get your skillet or griddle screaming hot before cooking the corn tortillas. I get my cast iron griddle heating up on high to medium high before I start making the dough, so that it is heating for at least 5-7 minutes. You can use a cast iron skillet or regular skillet as well.
- Mix the corn flour, salt, oil, and water in a mixing bowl. I like to start with my rubber scraper, and finish with my hands. It makes a soft, pliable dough.
- Make little dough balls for pressing. If you want little tortillas to make crispy corn tostadas, you can make little 2-inch round balls to press. If you want soft shell tacos, you might want to make the balls a little bigger at 3 inches or so.
- Put unbleached parchment paper on the bottom of your tortilla press, then put the ball of dough in the center. Press the dough down a little with the heel of your hand, and then place another piece of parchment over the top before you press with the top of the tortilla press. If you do not have a tortilla press, you can put the dough balls in between the 2 pieces of parchment paper and roll it out with a rolling pin on your counter.
- Do NOT add oil or fat to the skillet or griddle. Place the pressed dough on the dry pan and let it cook for a good minute or 2 before flipping to the other side for another minute of cooking.
- As your tortillas come off the skillet or griddle, place them in a tortilla storage container. Alternatively, you can put a thin kitchen towel on a plate, and wrap the tortillas so that they stay warm and steam to stay soft and pliable.
Notes
- Do not use corn meal - you want to use a finely ground corn flour for the best results. I like to use this non-GMO corn flour from King Arthur.
- You can store the corn tortillas on the counter in an air tight container for a day or so. If you need to store them longer, I recommend freezing them.