Corn Tortillas Gf Recipe
Make Corn Tortillas Gf Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Masa
For shaping & cooking
Method
Masa
- 1
Measure and combine dry ingredients
In a medium mixing bowl, combine 2 cups masa harina and 1 tsp fine sea salt. Stir briefly to distribute the salt evenly.
- 2
Add liquid
Make a small well in the center of the dry mix and add 1 tbs oil. Pour in about three-quarters of the warm water (about 0.95 cups) and begin mixing with a spoon or your hand. Add the remaining water as needed until a cohesive dough forms — it should be soft, slightly tacky but not sticky. Total water used will be about 1.25 cups; humidity and brand of masa can change the exact amount.
- 3
Knead
Turn the dough onto a clean surface (or continue in the bowl) and knead for 1–2 minutes until smooth and pliable. If dough feels dry or cracks when you try to flatten a piece, add water 1 tsp at a time. If it feels too sticky, knead in up to 1 tbs more masa harina.
- 4
Rest
Cover the dough tightly with plastic wrap or a damp towel and let it rest for 15–20 minutes at room temperature. Resting hydrates the masa and makes tortillas more pliable.
Shape & Cook
- 5
Portion the dough
After resting, divide the dough into 12 equal pieces (about 28–32 g each). Roll each piece into a smooth ball using the palm of your hand. Keep the balls covered with a damp towel while you work so they don't dry out.
- 6
Prepare press or rolling surface
Line a tortilla press with a double layer of cut plastic (a cut plastic bag or parchment works) or use two sheets of parchment. If using a rolling pin, place a ball between two sheets of plastic or parchment on a flat surface. Lightly dust the pressing surface with the 2 tbsp (0.125 cups) extra masa harina or corn flour if needed to prevent sticking.
- 7
Press or roll the tortillas
Place one dough ball in the center of the press, cover with plastic, and press to form a round about 5–6 inches (12–15 cm) in diameter and about 1.5–2 mm thick. If rolling, roll from center outward to the same thickness. If edges crack slightly, gently press them back together with your fingers.
- 8
- 9
Cook the tortillas
Carefully peel the tortilla off the plastic and place it onto the hot skillet. Cook for about 40–50 seconds until the edges start to dry and small brown spots appear on the underside, then flip and cook another 30–45 seconds. For a traditional slight puff, flip a second time and hold on the heat for 5–10 seconds — some tortillas will puff, some will not; both are fine. Adjust heat if tortillas brown too quickly or remain pale.
- 10
Keep warm and serve
Transfer cooked tortillas to a clean towel or a covered tortilla keeper to keep warm and soft. Brush lightly with the optional 1 tsp butter or oil if desired just before serving. Serve immediately or store cooled tortillas wrapped in foil or plastic in the refrigerator for up to 3 days, or freeze for longer storage.
