Authentic Mexican Tortillas Recipe

Corn flour masa harina: A special type of corn flour treated with lime, essential for authentic tortillas.

Warm water: Helps to bind the masa harina into a pliable dough.

Salt: Enhances the flavor of the tortillas.

When mixing the masa harina and salt, ensure that the warm water is added gradually. This allows you to control the consistency of the dough. If the dough feels too dry, add a little more water, one tablespoon at a time. Conversely, if it feels too wet, sprinkle in a bit more masa harina. This careful adjustment will help you achieve the perfect pliable texture for your tortillas.

• corn flour masa harina - Substitute with all-purpose flour: If you don't have masa harina, you can use all-purpose flour, but the flavor and texture will be different. Add a bit of cornmeal to mimic the corn flavor.

• corn flour masa harina - Substitute with wheat flour: Wheat flour can be used as a substitute, but it will result in a different texture and taste. You may need to adjust the water content.

• warm water - Substitute with vegetable broth: Using vegetable broth instead of water can add a subtle flavor to the tortillas.

• warm water - Substitute with milk: Milk can add a richer taste and softer texture to the tortillas.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a slightly different mineral taste.

• salt - Substitute with kosher salt: Kosher salt can be used in place of regular salt, but you may need to adjust the quantity as it is less dense.

• Allow the tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each tortilla to prevent them from sticking together.
• Store the tortillas in an airtight container or a resealable plastic bag. Ensure all excess air is removed to maintain freshness.
• Keep the container or bag in the refrigerator if you plan to use the tortillas within a week.
• For longer storage, freeze the tortillas. Lay them flat in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container.
• To reheat, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, or warm them individually on a hot skillet for about 30 seconds per side.
• If you prefer a softer texture, steam the tortillas by placing them in a steamer basket over boiling water for a few minutes.
• For a crispier texture, lightly brush the tortillas with olive oil and bake in a preheated oven at 350°F for 5-7 minutes.

• Stovetop Method:

  • Heat a skillet or griddle over medium-high heat.
  • Place the tortilla on the hot surface and cook for about 30 seconds on each side or until warmed through.
  • This method helps to retain the tortilla's original texture and flavor.

• Microwave Method:

  • Wrap the tortillas in a damp paper towel or kitchen towel.
  • Place them on a microwave-safe plate and heat on high for 20-30 seconds.
  • The moisture from the towel will keep the tortillas soft and pliable.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the tortillas in aluminum foil and place them in the oven.
  • Heat for about 10-15 minutes or until they are warmed through.
  • This method is great for reheating multiple tortillas at once.

• Steam Method:

  • Fill a pot with a small amount of water and bring it to a simmer.
  • Place a steamer basket over the pot and arrange the tortillas in the basket.
  • Cover and steam for about 1-2 minutes.
  • This method ensures the tortillas stay moist and soft.

• Mixing bowl: Use this to combine the masa harina and salt, and to mix in the warm water to form the dough.

• Measuring cups: Essential for accurately measuring the corn flour masa harina and warm water.

• Measuring spoons: Necessary for measuring the salt.

• Rolling pin: Flatten each ball of dough into a tortilla shape.

• Skillet: Cook each tortilla on this hot surface for about 1-2 minutes per side.

• Spatula: Handy for flipping the tortillas while cooking.

• Kitchen towel: Cover the dough balls to keep them from drying out while you work.

• Plastic wrap: Can be used to line the rolling pin or tortilla press to prevent sticking.

• Tortilla press: Optional, but can be used instead of a rolling pin to flatten the dough balls more easily.

Prepare ingredients in advance: Measure and mix masa harina and salt ahead of time to streamline the process.

Use a tortilla press: Instead of a rolling pin, use a tortilla press to quickly flatten the dough balls.

Preheat the skillet: Ensure your skillet is hot before you start cooking to reduce waiting time.

Batch cooking: Cook multiple tortillas at once if you have a large enough skillet or griddle.

Store properly: Keep cooked tortillas warm in a tortilla warmer or wrapped in a clean cloth to maintain softness.