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Making homemade corn and flour tortillas is a super easy way to upgrade dinner in a snap!
Corn tortillas and flour tortillas are very similar in preparation. The primary difference between the two styles is the flour... corn flour (masa harina flour to be exact) for corn tortillas and all purpose white flour for white tortillas. We also use fat and a bit of baking powder in our flour tortillas which is not necessary in the corn tortillas.
Masa harina flour is the most crucial component of corn tortillas so make sure you find that and not simply corn flour which also exists. Masa harina is made from corn that has been soaked in limewater. This process physically changes the corn making it softer and exactly what you need to make delicious tortillas, tamales and pupusas. You can find it in the ethnic section of most grocery stores or in the baking aisle at some stores with the other flours.
Let’s jump in!
Start with the flour.
If you are making flour tortillas you will add the fat and baking powder here as well.
Roll the dough into oversized single tablespoons. Then line your tortilla press with plastic (you can also use two plastic bags one on the top and one on the bottom) and lay down your dough. Press it firmly down, turning the dough if necessary to get an even round tortilla.
Cook them on a very hot preheated IMUSA tortilla pan to cook thoroughly turning once.
Once your tortillas are done remove them from the cooking area and store them in a cloth tortilla warmer. I absolutely love this thing, not only do they keep them warm after cooking but it’s the perfect way to warm up day old tortillas without them getting brittle. Bonus: it’s the most colorful and fun item in the kitchen right now!
Happy tortilla making!
12 medium sized tortillas
20 small tortillas