Corn Tortillas Recipe on Food52 (2024)

FAQs

What is the secret to making corn tortillas? ›

Hydrate your masa properly: This is the best tip to get your tortillas to puff. If after combining and kneading the ingredients the masa still cracks around the edges, it needs more water.

Just place them into a hot pan let them sit until warm, flip and heat on the second side. When they are hot they will become pliable and yummy. A freshly made corn tortilla is also cooked in a hot pan. Again, oil is not necessary but you can add a little if you like your tortillas to have some crispiness.

You can throw your tortillas in a cast iron skillet, warmed over medium-high heat, for about 15 to 30-ish seconds on each side. If the tortillas smell toasty, with a few browned or darkened spots, you're doing it right.

Place 3-4 tortillas at a time on a microwave-safe plate and cover with a slightly damp paper towel. Microwave for 30 seconds at a time, then set aside until ready to serve.

Make sure your masa is not dry.

If your masa is dry, there won't be any humidity to form the steam with, plus dryness also affects the final product. You don't want a dry tortilla because it will have dry edges and it will be hard and kind of toasty. No bueno. Keep it covered as much as you can.

Don't overbake the tortilla on the first side! If, when you flip it, the surface looks like dried mud with little fissures running through it, you've left it too long and the tortilla probably won't puff. The second flip. After about 30 seconds, the tortilla should be browned in spots underneath.

You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.

Take a tip from Mexican restaurants and steam your tortillas to warm them. They retain their flavor and texture, without getting too soft or too crisp. Steam-warming tortillas is a great way to heat them up before using without adding any extra fat, requiring a gas stove, or getting them too crisp.

They crack when too cold, either didn't get heated up enough or have cooled back down. Heat corn tortillas thoroughly over a flame or on a griddle, this takes some patience. Flip them over a few times so they don't burn. Microwaves are right out.

Mexicans fondly refer to this as 'la copia' (literally: the copy). If you ask around, you'll be given many reasons for this. But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side.

Do you use butter or oil for corn tortillas? ›

Best oil for frying: If you are frying corn tortillas, corn oil is the best choice. You can also use basic vegetable oil, peanut oil, soybean oil, safflower oil, or sunflower seed oil. You want a neutral-flavored oil with a high smoke point. Make sure the oil is hot enough.

Maximum of meeting the Carbohydrates that you need for that day it equals around 14 regular/medium size Corn tortilla 🌽. That's if you're not going to eat any other Carbohydrates nor sugars. But if you're watching your calorie intake, that's too much tortilla or course.

For instance, one of the more popular brands of tortillas you can buy at the store contains: 47 grams of carbohydrates per serving of corn tortillas (2 tortillas) 49 grams of carbohydrates per serving of flour tortillas (1 tortilla)

Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent).

If you're in a rush you can skip this step, but if you can afford to, it's worth it. Right after you make the dough it might feel too wet or too dry and you'll want to adjust it right away but, given 20-30 minutes to rest and hydrate, you might find it's actually balanced perfectly.