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.
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.
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.
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
- 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!
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.