Handmade Corn Tortillas

When my mom and I were in Baltimore visiting my sister, Lucy made enchiladas with handmade corn tortillas. I’ll be posting a recreation of the recipe for the enchiladas soon, but in the meantime, here is the corn tortilla recipe. I make corn tortillas in phases–meaning I make them a bunch of times in a row for a number of different meals, and then I forget they exist and don’t make them for months. I don’t know why. They’re so easy to make and so delicious. Thanks, Lucy, for reminding me once again to make these!

Tortilla presses come in many varieties, materials and prices. This is pretty close to the one I have, which I bought at a local Mexican grocery for even less than the Amazon price of $20. If you don’t have a tortilla press and don’t want to buy one, I’m sure you could make these by rolling out the dough with a rolling pin into very thin circles, or even pressing it out with your hands for thicker tortillas. When I was in Nicaragua in 2003, I lived for a short time with a family who did not use a tortilla press and made the most amazing tortillas using their hands to press out the dough. Don’t be afraid to experiment!

These are great for enchiladas, tacos, eating plain, tearing up in soup, serving with chili… you name it.

The Recipe

Makes 12 tortillas

1 1/2 cups masa harina (corn flour)

1/2 tsp salt

1- 1 1/4 cups water

In a small mixing bowl, mix the corn flour and salt. Add the water a little at a time and stir with a fork to combine. You’re going for a dough-like consistency that presses together nicely and is not too wet or too dry. I usually use the full 1 1/4 cups of water, but depending on the corn flour you use, you may need a little less or more. Divide the dough into 12 pieces and roll each into a ball. If you’re using a rolling pin or your hands, roll out the ball into a thin circle on a piece of wax or parchment paper. If using a press, line each plate of the press with plastic wrap. Place the ball in the center of the tortilla press:

Lower the lid:

Use the handle to gently but firmly press the dough into a tortilla:

Heat a cast-iron or nonstick pan on medium heat and carefully peel the tortilla off of the plastic wrap. Lay it in the pan and cook for a couple of minutes on each side. Eat them while they’re warm. If you’re making them for a family or larger group of people, wrap them in a clean dish towel to keep them warm while you’re cooking the rest.

 What are your favorite uses for corn tortillas?