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.

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.

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.

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

The normal way to heat corn tortillas for tacos, to make them soft and foldable without weakening them, is to briefly heat them on an oiled flattop grill. The darkness comes partially from having oil on them, and partially from the type of corn used. They do not significantly darken while being heated.

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.

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). Microwave until warm and flexible, about 1 minute.

Use fresh ingredients: Start with high-quality, fresh ingredients. Use fresh flour or masa harina (for corn tortillas), and make sure your other ingredients, such as water and oil, are also fresh. 2. Make the dough from scratch: Making your own dough allows you to have control over the freshness and flavor.

How to make corn tortillas for street tacos? ›

Heat oil over medium heat in a skillet. Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape).

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.

If you have not hydrated your masa well by letting it sit and by kneading it well, the dough will be dry which would look crumbly. This will give you dry tortillas once cooked. So it starts with the dough. Make sure not to over cook the tortillas as they will get hard and tough as they cool down.