To make the best corn tortillas start by using warm water when mixing the masa harina, for better hydration when making the dough. In the recipe above we’ve suggested letting the dough rest for 10 minutes before using, so it fully absorbs all of the moisture to reach the correct texture and consistency.
When forming the tortillas keep them covered with parchment paper and a clean cloth, especially once cut and shaped, to prevent the dough from drying out. It’s easiest to use a rolling pin, but if you have a tortilla press this will work even better to create uniform thickness for your tortillas.
Masa Harina and Dough Consistency
Masa harina is the authentic base for corn tortillas, although you could use corn flour if you can’t find it at your local grocery store. Masa harina is made by cooking dried corn in an alkaline solution, that’s then rinsed and ground into masa. The masa is dried and ground into a fine flour. When it mixes with water it rehydrates into a dough that can be easily pressed and cooked.
Authentic masa harina should smell slightly nutty and will create a soft, smooth, workable dough that isn’t crumbly or sticky. If it is sticky you can adjust the consistency by adding an extra pinch of masa harina. For dough that’s cracking, increase the amount of water used by one tablespoon at a time.
Cooking and Storage Tips
Corn tortillas should be cooked on a hot, dry skillet without oil added to the pan. Cook for a short amount of time on each side, roughly one minute, until the tortillas turn lightly golden brown and develop brown spots. You should also notice that the tortillas puff slightly in texture.
Once cooked, cooled corn tortillas can be stored in an airtight container in the fridge for up to five days. They can be quickly reheated using a skillet.
How to Use Corn Tortillas
Corn tortillas can be used in a variety of authentic Mexican dishes. From street-style tacos to enchiladas or quesadillas, any classic Mexican recipes can be made with corn tortillas. You could even cut the corn tortillas into wedges and bake them to create tortilla chips, perfect for dipping into guacamole and sour cream as a sharing snack.
For a more elevated suggestion, try making corn tortillas with spiced and roasted cauliflower stems, if you’re planning a sophisticated Mexican themed dinner party at home with friends.
