Dec 1

Dec 1 Corn Tortillas

Remember when making corn tortillas that the dough requires time to absorb the water. That is the purpose of kneading in this application, keep in mind there isn’t gluten to develop, but working the dough will help the masa harina (treated corn flour) to absorb the water and develop the desired tender texture.

Note: this recipe makes eight (~5”) corn tortillas, multiply if more are desired

Corn Tortillas

In a mixing bowl, sift together:

1 cup masa harina

1/4 tsp salt

Stir in:

1/2 cup hot water

1 Tbsp oil

Begin to knead. If after 2-3 minutes of kneading, the dough crumbles add:

1 Tbsp hot water, repeat as needed

Continue kneading for 5-10 minutes. The dough should be smooth, not sticky, and hold together decently well.

Preheat flat cooking surface to medium heat.

Divide dough into 8. For each portion:

Press (or roll out) between two sheets of parchment paper
- finished tortilla should have a ~5” diameter
Place pressed tortilla on hot skillet
Cook 1-2 minutes & flip
Cook on second side for 1-2 minutes longer
Remove from heat and place in a covered dish
Repeat with remaining tortillas

Serve hot or use in recipes.

Brenda’s tips:

Serving size: Eight 5” corn tortillas, about 4 servings.
- Multiply recipe if more are desired
Use very hot tap water or heat water in a kettle to near-boiling.
Brenda tested various ways of rolling tortillas and found parchment paper allowed the best unhindered release of the pressed tortilla and could withstand the hot surface of the skillet in the transfer from rolling to cooking.
Recommended to cook the pressed corn tortillas on a hot flat cast-iron skillet. A griddle or a non-stick skillet will work just as well.
Masa harina and cornmeal are not interchangeable. Masa is corn that has been treated in lime water (a calcium hydroxide alkaline agent, not the citrus fruit) and ground into a flour. Cornmeal is also corn that has been ground, but it has not been treated in lime water meaning it won’t make good tortillas.