Who said you’d have to go the a restaurant to eat proper Mexican tortillas?
With this simple, gluten free recipe you can make them yourself at home any time – Perfect!
Corn Tortilla Recipe
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| Serves | 16 |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Total time | 45 minutes |
| Dietary | Candida Diet Recipes Phase 3 |
| Meal type | Main Dish |
| Misc | Freezable, Pre-preparable |
| Region | Mexican |
Ingredients
- 2 cups of Maseca Tortilla Flour (Masa Harina Corn Flour)
- 1/2 teaspoon low salt
- 1.5 – 2 cups lukewarm water
Optional
- pinch of bicarbonate soda (to make it fluffier)
Note
Read this Before You Follow this Easy Corn Tortilla Recipe
First off you need a special type of flour blend.
This is called Perhaps you are luckier than me and can find it in your groceries store. If not Amazon stocks it. The postage costs are quite steep, so I straight away bought a 2kg bag of Masa Flour – so I’ll have plenty of opportunity to refine this corn tortilla recipe!
Let’s Get To It!
Handy Tools to Make Awesome Tortillas
There are actually a few useful tools that help you with the making of tortillas that I had no idea of. For instance you can use a Tortilla Press to evenly flatten the dough into neatly round tortillas.
TopTip: Be sure to get an And then you can heat them up on a Cast Iron Griddle (
These are also superb to make pancakes, breakfast eggs and even pizza with btw.
I will actually get a tortilla press and a bag of Masa flour for a friend’s birthday in a couple of weeks – I think it makes a really novel present 🙂 I might even get one myself for Christmas, as I’m sure I’ll be trying out this Corn Tortilla Recipe a fair few times now that I know how to make it.
Directions
| How to Make Masa Dough | |
| Step 1 | |
 Simply combine the Masa flour with 1.5 cups of water using a fork, and knead it with your hands into a dough. If you find the dough too crumbly add a bit more water. It should not be sticky. For best results cover with a towel and let it sit for 30 mins (impatient me didn’t do this, I made them straight away). | |
| Step 2 | |
 Divide the dough into 16 parts and shape balls out of them with the palm of your hands. Lay a piece of wax- or greaseproof paper onto your press or floured work surface. Place one masa ball onto the press or anywhere on your surface. Then put another piece of paper on the top. Use a floured rolling pin or just press the tortilla press down to shape your Corn Tortilla into an even round shape. To a 6 inch or 8 inch diameter. Perhaps start with 6 inch for ease of use. | |
| Step 3 | |
 Carefully peel the paper off the top of your tortilla, turn it over and remove the other paper. Now it pays off if you have used paper with a waxed surface! Not tin foil like me – which is far too sticky – impossible to get off the foil in one piece. As you can see by the slightly frazzled freestyle shapes of my end results of this Corn Tortilla Recipe. | |
| How to Cook the Corn Tortillas | |
| Step 4 | |
| Lay the tortilla onto a hot griddle or large comal. Meanwhile get the next tortilla ready by pressing it into shape. Cook the tortilla for 30-60 secs or until the edges are starting to dry. Flip it over and cook the other side for a minute or longer. When there are air bubbles coming up and the tortilla is lightly golden in colour it is done. | |
| How to Keep Your Tortillas Warm | |
| Step 5 | |
 You can keep your tortillas warm under the grill, but be careful not to burn them (I accidently almost set one of mine on fire and all the tortillas had a distinct crunch afterwards, nice, but not quite what I was aiming for 😉 Alternatively you can keep them warm in a fancy little tortilla warmer – I personally have only tried the plasticky ones at a Mexican and found they made the tortillas sweat from condensation…Unless it’s stoneware or something, probably not something I’d invest in. So, your best bet to keep’em warm is probably just to wrap them in a clean dish towel – or better still: munch them straight away, hah! Serve them with a vegetable curry like I did here, chicken stir fry or beans stew and a few gem lettuce leaves. Before I discovered this lovely Corn Tortilla Recipe I tried to make tortillas with different flours here are the results: | |
| Example of a Tortilla Made from Whole Grain Flour | |
| Step 6 | |
 Tasted nice, a bit like a dry pancake – but not a patch on a proper Corn Tortilla! | |
| Example of a Maize Meal/ Corn Flour Tortilla | |
| Step 7 | |
 I really enjoyed these little corn tortillas. They were sweet & rich though and more like pancakes than tortillas. By the way in case you are wondering if corn flour is ok to use if you have a gluten sensitivity or if you are celiac: Corn is a type of grain, so it contains gluten. But it’s from a different grain family than the gluten grains that typically cause problems to gluten sensitive individuals like wheat, rye and barley. Nevertheless it’s always wise to try a small amount first, and see how you react. For instance I did experience a bit of a flare up after eating the Maize meal (standard corn flour) tortillas, whereas I had no problem from eating the Masa harina tortillas. From now on I’ll definitely follow this simple Corn Tortilla Recipe with Masa flour. I’ll just have to experiment a bit more to get the consistency right. I also forgot the bicarb soda in mine. I could imagine that this would help to make the tortillas bendier so you can actually wrap your food in it… Enjoy 🙂 | |
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