Corn Tortilla Recipe
Make Corn Tortilla Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
For cooking
Method
Dough
- 1
Combine dry ingredients
In a medium mixing bowl combine 2 cups masa harina and 1/2 teaspoon fine salt. Stir briefly to distribute the salt evenly.
- 2
Add fat (optional)
If using oil or lard, add 1 tablespoon to the dry mixture and rub it in with your fingertips until the mixture looks slightly crumbly. This produces softer, more pliable tortillas but is optional for traditional tortilla texture.
- 3
Hydrate the dough
Gradually add about 1 1/4 cups warm water to the masa, starting with 3/4 cup and mixing with your hand or a spoon. Continue adding the remaining water a few tablespoons at a time until a soft, cohesive dough forms. The dough should be moist but not sticky; when squeezed it should hold together and not crack. Total water may vary by brand; adjust as needed.
- 4
Rest the dough
Cover the dough with a damp kitchen towel or plastic wrap and let it rest for 15 to 30 minutes at room temperature. Resting hydrates the flour and makes the dough easier to press and less likely to crack.
- 5
Portion the dough
Divide the rested dough into 12 equal pieces for small 6-inch tortillas (about 30–32 g each) or 8 pieces for larger 8-inch tortillas. Roll each piece into a smooth ball and keep them covered with a damp towel to prevent drying.
Forming and cooking
- 6
- 7
Press the tortillas
Place one dough ball in the center of the plastic, fold the plastic over, and press firmly until a thin round about 1.5–2 mm thick forms. If edges crack, press again or moisten edges lightly with water and re-press.
- 8
- 9
Cook first side
Carefully peel the pressed tortilla from the plastic and place it on the hot griddle. Cook for about 45–60 seconds until the edges lift and the bottom has pale brown spots.
- 10
Flip and cook second side
Flip the tortilla with a spatula and cook the second side for about 30–45 seconds. You may see the tortilla puff slightly; this indicates good steam and proper hydration.
- 11
Optional finishing
Flip once more if needed and cook an additional 10–20 seconds to ensure no raw dough remains. If desired, lightly brush the surface with a few drops of neutral oil while still warm for extra pliability—use sparingly.
- 12
Keep warm
Transfer cooked tortillas to a clean kitchen towel and wrap to keep warm and soft. Stack them covered until ready to serve. Reheat briefly on the griddle if needed before serving.