Today, it’s all about corn tortillas you can make at home. They only have four ingredients! If you have never made corn tortillas, you will see how easy they are to make with my pictures and a video made just for you.
My video is at the bottom of the post, I love making videos because I’m someone who learns so much more if I can see it! Enjoy.
These taste a whole lot different than the ones you can buy at the store. Once you make these, you may never go back to buying them.
I’m trying really hard to show people how to cook from scratch and eat at home.
These are soft, pliable, and crispy around the edges. I call them the perfect touch for any Mexican taco meal you want to make.
What You Need In The Kitchen
- Mixing bowl
- Plastic wrap
- Parchment paper
- Tortilla Maker /Press (optional)
- Frying pan or griddle
- Tortilla Keeper
Only Four Ingredients
- Maseca (Mexican Corn Flour)
- Chili powder
- Garlic salt
Corn Tortillas You Can Make At Home
Grab a bowl and combine Meseca (Mexican Corn Flour), chili powder, and garlic salt. Mix thoroughly together.
Add the warm buttermilk to the dry ingredients.
Stir until the mixture is totally 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 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 is rolled out the thinner the corn tortillas will be.
Look how beautiful these corn tortillas are! They are so easy to make, I promise. This recipe makes about 12 tortillas.
Now, you will cook each tortilla about 50-60 seconds on each side. My mouth is watering right now, these are so good!
Serve warm with your favorite taco meat or vegetables with the toppings listed below.
Corn Tortillas Toppings
- Shredded cooked pork
- Shredded chicken
- Grilled sliced steak
- Sliced and grilled onions
- Bell peppers grilled (green, red, and yellow ones)
- Refried beans
- Black beans
- Pinto beans
- Shredded cheese
- Finely chopped lettuce
- Chopped cabbage
- Chopped tomatoes
- Sour cream
- Taco sauce
- Pico de gallo
- Chopped black olives
- Limes (squeezed on tacos)
How do I store Maseca corn flour?
I store mine in an airtight container in the freezer for up to a year.
How can I keep these warm while I cook the rest?
I use this tortilla keeper with a damp kitchen towel, it makes them soft by steaming them in the warm towel heated by the hot off the griddle tortillas. Tortilla Keeper, this is great for French toast, grilled cheese sandwiches, pancakes, and waffles.
How do I store these corn tortillas?
Let them cool completely and place them in freezer bags and place them in your refrigerator for up to 3 days. When you want to reheat them later, dampen a towel and place the tortillas between the towels and microwave for 30-second increments.
Serve immediately. You can also just reheat them on a griddle until heated through. Serve immediately.
How long can I store these safely?
You can store these in the refrigerator in a plastic freezer bag for up to 3 days after they are completely cooled.
Why do my tortillas turn out dry?
Please remember to use a warm damp towel to stack your freshly cooked corn tortillas in the tortilla warmer/keeper. Here’s the deal, the steam from the tortillas makes them soft, not dry inside the damp towel.
Can I use cornmeal instead of Maseca Mexican corn flour?
There may be a way to do that, but I have only used Maseca corn flour.
Why are my tortillas so thick?
Here’s the deal, if you use a tortilla press with plastic wrap or parchment paper you can press harder to make them thinner. You can also use a rolling pin and roll until desired thickness.
Can I freeze my homemade corn tortillas?
Yes, you can, but they taste so much better hot off the griddle. If you have too many and want to freeze them, make sure they are totally cool and place them in a freezer bag for up to two months in your freezer.
- 2-1/2 to 3 cups Maseca (Mexican Corn Flour)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 3 cups warm buttermilk
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!
There is something really awesome about making your own homemade corn tortillas. Once you make these you will never buy them again, I promise.
These are so delicious because you make them from scratch. Please let me know if you have tried making your own corn tortillas, I would love to hear. May God bless this world, Linda