Corn Flour Tortillas are thin, unleavened bread discs typical of Mexican tradition. Their dough is made using a white corn flour called masa harina, a fine powder that has nothing to do with the yellow corn flour we usually use for polenta.
What Are Corn Tortillas?
Corn tortillas are the original and oldest form of tortilla (wheat tortillas only later became widely available) and are naturally gluten-free. They are used in place of bread, to wrap or accompany other foods, and are made with a special metal press called a comal: a small ball of dough (masa) is placed inside and pressed until it forms a flat, thin disk. Here, you'll find instructions for making tortillas at home without any special tools or accessories, using a simple non-stick pan for cooking.
What Can I Use Corn Tortillas For?
With corn tortillas you can enjoy tasting the most popular Mexican dishes, such as tacos, burritos, fajitas and enchiladas. You can fill them with your favorite ingredients (vegetables, cheeses, cured meats, fish, and delicious sauces) and serve them for a casual dinner with friends or as a quick meal at the office, in the park, or at the beach. Also suitable for those with food intolerances and celiac disease, they're also perfect for vegans and vegetarians.
If you like, you can also add some spices to the dough, such as paprika, sweet curry, or chili pepper, but also oregano, parsley, or basil, for a Mediterranean touch.
How to Store Corn Flour Tortillas
After cooking the tortillas, keep them warm by stacking them on top of each other, wrapped in a cloth: this way, they'll stay soft and pliable. Corn tortillas can be stored at room temperature, in a nylon bag, for 1-2 days.
Can You Freeze Corn Flour Tortillas?
Yes and it’s actually one of the best ways to prevent waste. To freeze them properly, keep the stack tightly wrapped in its original packaging, or transfer them to a zip-top freezer bag with as much air pressed out as possible. Corn tortillas can be frozen for 2 to 3 months without noticeable loss of quality. To thaw, let them sit in the refrigerator overnight or leave them at room temperature for about 30–60 minutes. You can also warm them directly from frozen on a skillet over medium heat: they’ll soften quickly.
Ingredients
How to Make Corn Flour Tortillas
Collect the corn flour and salt in a bowl, then pour in the hot water and mix with a fork.
Collect the corn flour and salt in a bowl, then pour in the hot water and mix with a fork.
Add the oil and knead with your fingers, trying to make the mixture uniform.
Add the oil and knead with your fingers, trying to make the mixture uniform.
Compact the mixture with your hands to form a loaf. The consistency will appear crumbly and not very elastic.
Compact the mixture with your hands to form a loaf. The consistency will appear crumbly and not very elastic.
Divide the dough into 6 equal balls.
Divide the dough into 6 equal balls.
Keep them covered with a cloth so they don't dry out while you form the tortillas.
Keep them covered with a cloth so they don't dry out while you form the tortillas.
Place a ball of dough between two sheets of baking paper and then press it down with the palm of your hand. Using a rolling pin, roll out the dough until it's 2-3 mm thick.
Place a ball of dough between two sheets of baking paper and then press it down with the palm of your hand. Using a rolling pin, roll out the dough until it's 2-3 mm thick.
Remove the top sheet of baking paper and, using a knife and an upturned plate 16-18 cm in diameter, trim the edges of the tortilla.
Remove the top sheet of baking paper and, using a knife and an upturned plate 16-18 cm in diameter, trim the edges of the tortilla.
Move the tortilla with the baking paper underneath and turn it over onto a very hot crepe pan.
Move the tortilla with the baking paper underneath and turn it over onto a very hot crepe pan.
When the base starts to brown, flip the tortilla and cook it on the other side. Continue in the same way with the remaining dough balls.
When the base starts to brown, flip the tortilla and cook it on the other side. Continue in the same way with the remaining dough balls.
Stack the tortillas on top of each other as they are ready and keep them wrapped in a clean cloth until ready to use.
Stack the tortillas on top of each other as they are ready and keep them wrapped in a clean cloth until ready to use.
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