How To Make Homemade Corn Tortillas

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I have got to show you how to make homemade corn tortillas today! I have a friend, Melissa Richardson AKA, “The Bread Geek,” who shared her recipe with me several years ago. Now, I may have tweaked it a little, I can’t remember. But once you make these you will rarely buy them at the store. If you have some buttermilk and the Maseca corn masa flour you are good to go.

No mixer needed, just dump and stir, then knead a little. Oh, I better mention I store my Maseca corn flour (in a plastic bag) in the freezer to keep it fresh. Grab a bowl and get ready to make these.

homemade corn tortillas

Here is another trick…..I am famous for not reading directions…..well you need to spray the plastic wrap with vegetable spray or you won’t be able to get the tortillas off the press! You can see I flattened the balls with my hands before placing them on the tortilla press.

homemade corn tortillas

You can see I pressed the dough into a 6-inch circle, give or take. I then carry the plastic wrap with the tortilla over to the griddle and ever so slightly remove it from the plastic wrap and place it on the griddle. These honestly taste like gourmet restaurant corn tortillas. No fat, oil or sugar! Gotta love it! You do not need a tortilla press, but I grew up with my mom using one just like this one: Norpro 6-Inch Tortilla Press, Cast Aluminum You do not cook them on the press, it just flattens them. I have this one: Victoria 8 inch Cast Iron Tortilla Press and Pataconera, Original Made in Colombia, Seasoned Now you are ready to bake your tortillas on a hot griddle.

homemade corn tortillas

Yep, I immediately emailed all my daughters after making them and said, “oh my goodness…you have got to make these!!!!!!!” My family went crazy over them.  They are so delicious! These are NOT like the store purchased tortillas…..trust me! Thanks again Melissa for giving me the courage to try and make these….easy peasy! Get your griddle hot!!

Homemade Corn Tortillas

5 from 8 votes
homemade corn tortillas
Homemade Corn Tortillas by FSM
Prep Time
30 mins
Cook Time
1 min
Total Time
22 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Ingredients
  • 2-1/2 to 3 cups Maseca (Mexican Corn Flour)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 3 cups warm buttermilk
Instructions
  1. Combine the dry ingredients (start with 2-1/2 cups Maseca) then 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 two inch balls with the dough. This recipe makes about 12 tortillas. Cook each side of the tortillas 45-50 seconds. Press, heat, and serve!

I thought you might like to see the difference between 4 types of common corn:

1. Dent or Field Corn: this is the corn typically used in Mexican cooking like tortillas. This corn is low in sugar but high in starch.

2. Sweet Corn: this is the corn usually found in cans or corn on the cob. It usually is white,  yellow or a combination of both.

3. Popcorn: this corn has a high moisture content. When you heat the kernels they explode from the steam, thus resulting in “popped” corn. Yummy with butter & salt! And caramel!

4.  Flint corn: mostly used as animal feed, usually ground into corn meal, this corn is used in many processed food items like chips and cereal.

I could eat these homemade corn tortillas every single day with beans and salsa! My mouth is watering right now.

11 thoughts on “How To Make Homemade Corn Tortillas

    • May 24, 2017 at 5:18 pm
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      Judy, if I even see a package of the Maseca corn flour I get hungry! LOL! Linda

      Reply
  • May 24, 2017 at 12:27 pm
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    Looks wonderful. The buttermilk addition intrigues me so I will have to try it. Thanks for sharing!

    Reply
    • May 24, 2017 at 5:16 pm
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      Hi, Susan, there is something about these corn tortillas that are so yummy! Melissa is proud of her Mexican heritage and this is her recipe. She makes these all the time. I’ve made them so many time now that I can teach people how to make them at classes. Have fun making them! Linda

      Reply
  • May 24, 2017 at 1:18 pm
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    Thank you Linda for the receipt.  I need to get a press and then I will be ready to make them.  Looking forward to eating them.

    Reply
    • May 24, 2017 at 5:17 pm
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      Hi, Melba, you can roll them out with greased plastic wrap and a rolling pin but it’s harder at least for me. I love Mexican food and salsa on just about anything! Linda

      Reply
  • May 24, 2017 at 2:41 pm
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    I haven’t made corn tortillas, but only flour. Now I have to try these. Thanks.

    Reply
  • May 25, 2017 at 2:53 pm
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    Do you have a flax sees grinder that you recommend?

    Reply
    • May 25, 2017 at 7:30 pm
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      Hi, Lori, that’s a tough one. I know we can;t use a regular wheat grinder or at least the three I have. I use a coffee grinder, you can get them pretty cheap. You can also use a pepper mill. Flax seed are so good for our health, right on! Linda

      Reply
  • January 7, 2019 at 8:03 am
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    I was told that if I wanted authentic tasting corn tortillas to add ground hominy in place of some of the liquid until you have the right consistency. I just follow the recipe on the masa package and put in the ground hominy to replace some of the liquid. Mmmmm. I had hand ground corn tortillas while in Honduras. They were so good. The best I have ever tasted.

    Reply
    • January 7, 2019 at 6:14 pm
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      Hi Mary, that sounds delicious! I will have to try that next time!!! Thanks for the tip! Linda

      Reply

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