Imagine walking into the grocery store early one morning and seeing this:
Cozumel, Mexico — Photo by Chloe Miller
That’s the dough used to make fresh corn tortillas each morning in the markets of Cozumel.
Corn is nixtamalized and ground into dough, eventually resulting in stacks of fresh, warm corn tortillas for less than a buck. (Here’s our recent post on how to make your own masa dough.)
Cozumel, Mexico — Photo by Chloe Miller
Luckily, you can easily mimic this process at home by buying a bag of this:
Masa Harina, or corn flour, is the corn dough pictured above but in a dried and powdered form. Add some water and you are 15 minutes away from a stack of warm, delicious corn tortillas. For less than a buck. (What is Masa Harina?)
Making a batch of these beauties comes with two main benefits, the most obvious being a stack of corn tortillas that are good enough to be eaten on their own.
The other, hidden benefit is that your taste buds will now have a built-in tortillameter that you can use to gauge the quality of tortillas sold in your neighborhood. It will help you stay away from the ones that have strayed too far away from the nixtamalization process.
Enough chatting, how do I make ’em?
OK, all you need is 2 cups of masa harina, 1/2 teaspoon salt, and 1.5 cups of warm water.
Add the 2 cups of masa harina and 1/2 teaspoon salt to a mixing bowl.
Add one cup of the warm water and stir until all of the water is absorbed. It will look like this:
Now start adding the rest of the warm water incrementally, a couple tablespoons at a time, and stirring regularly.
The idea is to keep adding water until the flour bits meld into a dough. At that point you can pick it up with your hands and knead it together.
But there is some trial and error along the way as the exact amount of water used can vary. If the dough is sticking to your hands there is probably too much water. You can dial it back by adding some additional flour to the mixture and kneading. If the dough isn’t forming a cohesive ball you probably need to add a bit more water.
Eventually it will look like this:
Next, we’ll separate the dough into golf ball sized chunks, rolling between the hands to form a smooth ball. This will make the tortillas about 4 inches across.
We need something to put on either side of the dough ball to prevent it from sticking when flattening. You can use plastic wrap, but I’ve found that cutting a large Ziploc bag into halves works best:
That’s half a Ziploc bag on either side of the dough ball. And after flattening:
Ideally, the tortilla peels off the plastic effortlessly. If it’s sticking there is probably too much water in the dough.
And don’t worry if you don’t have a tortilla press, you can use a skillet or bowl that has a flat bottom.
Here I’m using the bottom of a casserole dish and you get the same effect as a tortilla press. Just be sure to put plastic on either side of the dough ball:
OK, there are two schools of thought when it comes to cooking the tortillas.
The first simply cooks them on each side for 1-2 minutes, or until brown spots start to appear on each side.
The second flips the tortilla 10 seconds after putting it on the skillet and then cooks each side for 1-2 minutes. The idea is that those first 10 seconds will seal in some of the heat as it’s cooking.
I’ve found the second method makes the tortillas lighter and fluffier, so I use that one. It’s a little bit more work, but I think it’s worth it.
So again…heat the skillet to medium-high heat. Add a tortilla and flip after 10 seconds, then cook each side for 1-2 minutes or until brown spots form on each side.
Don’t be surprised if they start to puff up during cooking, that’s a good sign!
Eventually, you’ll have a stack of warm, steaming corn tortillas.
They are best eaten as soon as possible. If you want some friends for life feel free to share with neighbors.
These two cups of masa harina made 16 tortillas, each approximately 4 inches across.
Not pictured is the tortillameter that you have now acquired for life!
Buen Provecho.
Update: Bob’s Red Mill has been my default masa harina lately. See our latest article for a side-by-side comparison: 3 Different Masa Harinas To Choose From.
Homemade Corn Tortillas
Ingredients
- 2 cups masa harina
- 1/2 teaspoon salt
- 1.5 cups warm water
Instructions
- Add 2 cups masa harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball. If the dough is sticking to your hands, add a bit of masa harina to dry it out.
- Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
- Flatten the dough balls using a tortilla press or a flat bottomed pan. Be sure to line each side of the dough ball with plastic or ziploc pieces.
- Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat and this will have brown spots forming in about 60 seconds.)
- Add a tortilla and flip after 10 seconds. Then cook each side for 1-2 minutes or until light brown spots are forming.
- Continue cooking the rest of the tortillas.
- Serve immediately or store in an airtight container in the fridge.
Notes
This article we wrote on types of tortillas has a current list of all the tortilla recipes we have on our site, including this one for making corn tortillas from fresh masa dough.
We also just used some Masa Harina to make a batch of Tamales.
And some of these Gorditas:
And our latest post shows how to make a batch of tortillas from dried White Olotillo Corn.
Caroline @ Pinch Me, I'm Eating!
Are these as crumbly as store-bought corn tortillas? These look great! Thanks for all the step-by-step photos. Seems like you could whip up a batch of these pretty quickly!
Patrick
Hey Caroline! No, no crumbly here, they hold together really well. And you’re right, they do come together quickly, especially when you add in that you don’t really have to let the dough rise at all, ie no yeast. Hope they treat you well 🙂
Caroline @ Pinch Me, I'm Eating!
That’s awesome! I love the flavor of corn tortillas but hate how they fall apart when you try to actually use them. Do you have any idea why store-bought ones crumble and yours don’t?
Patrick
I think they get crumbly when they get older and lose moisture. Now that you mention it this is probably why it’s so common to flash fry corn tortillas in 1/4″ of oil before using them in enchiladas, etc., as this instantly makes them pliable. There’s a few other ways to make them more amenable to being rolled if they are older or brittle: nuke them in the microwave, put them in the oven for 1-2 minutes, or take them into Chipotle or Whole Foods and ask if you can use their tortilla steamer for a few seconds 🙂
Shelby
I know this is really old but I would like to chime in that if your corn tortillas are crumbling you are heating them wrong or not enough. Most white, American people I know will try to microwave them or (gasp!) just eat them cold. If you want to have them come out right the best (and only way IMO) is to heat them right over the open flame on your stove. Couple of seconds each side on high heat. They will get a little black around the edges and will not ever crumble. They become super pliable. You have to heat them like this for any enchilada recipe, etc. Every hispanic I know does it this way.
Patrick
Thanks much for your tips Shelby!
Becky
I was wondering why some recipes online tell you that you need to rest the dough for anything from 10-60 minutes! Is that really necessary? What is the reasoning for it? I notice you skip this step entirely so it doesn’t seem like it’s an essential part of tortilla making! Thanks!
Patrick
Hi Becky, good question! I think it’s probably because flour tortilla dough needs to rest otherwise it’s difficult to roll them out, something about the gluten relaxing/developing. And over time this step gets transferred to corn tortillas as well.
But Maseca or corn flour doesn’t have actual flour in it, it’s just nixtamal in dried form. So even without letting it rest you don’t get any of that ‘snapback’ when pressing out corn tortillas — they just flatten and hold their shape quite readily.
Hope that helps a bit. Cheers.
Becky
Aha! I suspected that might be the case. Thank you for confirming that it doesn’t need to rest!
AJ
Another possibility is that if you allow the dough to rest, the grain can get fully hydrated, making for a more tender tortilla. Just a guess! (My custom is to let the dough rest, and I haven’t tried it the other way.)
Sue
Is it ok to make the dough and roll into balls a day ahead? I just made the dough and rolled it into balls. I will not make them until tomorrow.
Patrick
Hey Sue, yeah this should be fine. I would usually just leave the dough in one big clump if it won’t be used until the next day, but rolling them into balls ahead of time should work too. Cheers.
Brandon
I make TONS of recipes from the internet, and I never leave reviews. This is one of the best, easiest, most rewarding recipes I’ve ever used. I’m from Texas. Love me some tortillas. I’ve tried rolling them (to disastrous results) because I really don’t want to buy a uni-tasker like a tortillas press. I have enough cooking junk. The two pyrex pans work incredibly well. The tortillas come out the consistency of flour after resting on each other in a towel. They’re perfect. I had to leave a review. Great recipe. Thank you.
Patrick
Thanks much for your feedback Brandon! So glad the homemade tortillas are keepers for you. It’s kinda amazing how easy it is to get by without a tortilla press eh? Cheers.
Kit
This was my second attempt at tortillas. I have the masa, the tortilla press… but they keep turning out hard and crispy not soft and pliable. What am I doing wrong? Am i just over cooking them?
Patrick
Hi Kit! Hmmm it does sound like they might be on the stove for too long — about how long do you think they are cooking?
I wonder if maybe the heat is too low. I use medium-high heat and this will have those brown spots forming after about 90 seconds or so.
Also…you’re using a dry skillet right, i.e. no oil?
Briana
Hi. I wanted to reply to this thread because I’m having a very similar issue with my last batch. I followed all the steps, but the outcome is dry and crispy without any brown spots. I’m using a dry skillet. Do you think my heat is too low? Also they didn’t puff up in the process! Can you please advise? 🙂 thanks for the help!
Patrick
Hi Briana thanks for getting in touch!
Yeah it sounds like the heat is too low if you’re not getting any brown spots. My stove prefers somewhere between medium and medium-high and that usually means brown spots in 90 seconds or so.
I only have success getting them to puff up using the second cooking method I mention in the post, i.e the quick flip. So once you plop the tortilla into the skillet, let it cook for 5-10 seconds and then flip it over. This seals in some heat and cooks the interior of the tortilla quicker. Then after that quick flip you cook each side until brown spots are forming, 1-2 minutes per side. Keep in mind that conditions need to be right in order to get the quick flip method to work — when the heat is right you can use your fingers to slide the tortilla up the side the pan and flip it over. If this is difficult or the tortilla is still sticking to the pan after that first 10 seconds then most likely you need to raise the heat.
Okay, hope this helps a bit. Let me know if you have any other questions. Cheers.
Gayle Rush
Hi. People will probably yell and scream at me but I put a bit of shortening (yes–softened lard) in as well–just a bit.
Kirk Johnson
Do you really mean for diameter to be 4” on the balls before flattening? That is a very large golf ball!
Patrick
That is a large golf ball! The diameter of the tortilla, once flattened, will be about 4″ if you use a golfball sized round.
Kirk Johnson
Thank you, sorry I didn’t understand the first time. Now it makes sense.
Patrick
No prob Kirk I hope the tortillas treat you well!
Layla
Thanks for the reminder for making these corn tortillas! I used to make several batches a day… Breakfast, Lunch, and Dinner… But got lazy the past few years and just bought the daily-made ones from the store. Needed that refresher; now my grandkids will be enjoying the fresh and hot ones several times a week!
Patrick
I hope the fam enjoys the tortillas Layla! I’m the same, I go through periods where I make them all the time and then just hit pause until I get the craving again.
Cyndi
Have anyone tried using this recipe for burrito? Looking for gluten free burrito tortilla. Thank you
Amy
So – it turns out I’ve been making corn tortillas wrong for years.
I’ve always used 2 cups of masa harina to about 1 1/2 ish cups of water, a little salt. Fry one side then the other, don’t get colour on them, just basically heat them.
Today I used your frying method with a slightly different dough method (2 1/2 cups masa harina, 2 cups warm water, 2 tsp oil, 1 tsp salt). Maybe it was too many changes at once to know what for sure did it for me – but this was a winner, and likely the only way I will make corn tortillas going forward.
THANK YOU!!!
Patrick
Awesome, thanks much for your notes Amy, glad you found a keeper combo!
Jill
I would like to make these ahead for a shower that I am hosting. Would I be able to freeze and reheat these?
Patrick
Hi Jill! Technically yes you can freeze and reheat them, but I think you would get a downgrade in flavor and consistency. They are always best right off the grill or same day and I’ve found that they only last a couple days in the fridge.
Dori
Hi Patrick,
My family recently got some organic corn meal from a local mill. Can I use that for this recipe? I have no idea the difference between that and masa harina!
Patrick
Hi Dori! Corn meal hasn’t been nixtamalized (soaked in an alkaline solution) before being ground up so it typically is not used to make corn tortillas, whereas masa harina is always nixtamalized before being ground up.
Nixtamalization not only increases the nutritional content but also makes the corn taste better, so you would probably be quite disappointed with tortillas made from cornmeal!
Hope that helps a bit. Here’s some more info on nixtamalization.
Hillary
Can you make these larger in size for a burrito? Will they hold together if more like 8 inch diameter?
Patrick
I had the same exact thought! This was about two years so I tried it and unfortunately it was massively frustrating. It’s easy to roll them out into 8-9″ diameter, but I was rolling them out thin and it was nearly impossible to get them off the cutting board without them falling apart.
I think it’s probably doable if you make them thicker, but that doesn’t appeal to me too much because I like them best when they are super thin and don’t dominate too much flavor wise.
Edward
I just made up a batch of these and had them for dinner with a spicy bean and red pepper dish. Really delicious, incredibly easy. Thanks for the recipe! (I don’t have a press, so I flattened them by squeezing them between two chopping boards–also a good exercise for strong forearms!)
Patrick
Ha awesome thanks Edward! Don’t forget that you can always flatten them with the bottom of a skillet or casserole dish. There is something immensely satisfying when using a glass casserole dish to flatten them because you get to see them get smooshed!
Roxann
Great info, going to try your 2ND method of cooking. I have a tip for you. Go to the fabric store and buy 1/4 yd of a medium weight clear vinyl, cut into 9″ squares to use (and reuse) for pressing.
Patrick
Thanks for the tip Roxann!
If you want to try the method where you give the tortillas a quick flip keep in mind that the temp of the skillet/comal is the key. When the temp on the stove is right the tortillas will start to skate and slide across the skillet in about 5-7 seconds and that makes it super easy to slide them up the side of the skillet and give ’em a quick flip. Good luck!
Gem
Please Do NOT use vinyl near or on food! It’s not only not food safe but it’s extremely toxic. No pieces of vinyl, no vinyl gloves~ phthalates are toxic! If you need to use gloves please makes sure they’re nitrile gloves & wash them when on your hands before food handling. You might consider using only GMO-free nixtamalized corn so you’re not poisoning self/family with the glyphosate in cheap corn. Educate yourselves too on just what plastic bags do to our food. Stay safe.
Great recipe! Thanks!
Heidi
Quality, I’ve been looking for a reusable option x
Susan
Going to try this. Have you ever cut the recipe in half or smaller? I don’t need quite so many tortillas for one or two people. Thanks!
Patrick
Hi Susan! Yes, you can definitely cut this recipe in half and you will still get the same tasty results. It’s also worth mentioning that the dough will keep in the fridge for a few days if you want to keep some around. They always taste best right off the grill so if you have some dough in the fridge you can always pull off a chunk and make them to order if you want. Cheers.
Susan
Thanks! I tried it and it worked perfectly – Cut it in half which is perfect for two people. I added a little garlic powder as well since you can never have too much garlic – wonderful!
Patrick
Great, thanks much for letting me know Susan! Glad it worked out for you. Cheers.
Heid
Fabulous. I used a dry cast iron pan and it definitely needs a sweet spot for the quick flip method. But I will say that I will probably NEVER buy store tortillas again. Thanks so much
Patrick
Thanks for the feedback Heidi, so glad you liked them!
Gem
Great idea!
Please note though that some folks are unable to eat anything cooked in cast iron as the iron makes them ill.
A good French ceramic pan by Emile Henry or other great cookware can be substitute safely.
Liezel Bekker
Hi, I have recently acquired a press, supper excited to start making my own. Was wondering if you could freeze raw dough balls and just thae when needed?
Patrick
Hi Liezel! I have yet to try freezing this dough but I got an email from someone who tried it a couple weeks ago and it didn’t go too well. She said the dough just kinda fell apart once thawed. Making smaller batches and keeping the dough in the fridge is a good workaround as it should keep for at least a few days in the fridge if not longer (if wrapped tight).
Hope that helps a bit. Cheers.
daniel
My tortillas are nor cooking in the center the masa is not fully cook, help>
Patrick
Hi Daniel this usually means the heat on the stove is too low.
Tori Leigh
Hey there! I’m making dinner for a bunch of friends (barbacoa tacos!) and am trying to prep as many ingredients as I can that morning. Do you think I could store either the dough balls tightly wrapped, or the flattened/uncooked tortillas with parchment paper between them, in the fridge, until they’re ready to be cooked? I’d love to be able to take ready-to-cook flat tortillas from the fridge and pop them on the skillet, but don’t want to compromise quality.
Thank you!
Patrick
Hi Tori, those are some lucky friends!
I think storing layers of flattened/uncooked tortillas has the potential to be very frustrating because handling them can be tricky. But I make them super thin which makes them more fragile — if you are making them thicker you could probably get away with it.
Since it only takes a few seconds to roll the dough balls I think I would probably just make the dough the night before and leave it as a big chunk in the fridge until you need it. And then enlist an apprentice to roll them into dough balls right before cooking 🙂
Good luck!
Justin
Thanks for the simple and great recipe! I found that my tortillas didn’t always want to release from the ziplock bag, so I switched to using parchment paper. As long as I didn’t leave the tortillas on the paper long enough to get it wet, they didn’t stick to the paper at all.
Patrick
Thanks for your note Justin that is a good workaround. Usually when they are sticking to the Ziploc it means the dough is too wet — adding just a bit more masa harina to the dough will usually take care of it. Sometimes finding that sweet spot is hard but it’s worth it in the end!
Tiffany
Hello, I wanted to know, if I decide to make tortilla chips with this recipe, do I need to cook the tortillas first then cut them into pieces and fry, or can I just form and cut the raw dough and fry it?
Patrick
Hi Tiffany! You’ll want to cook the tortillas first before frying them.
It is kinda tempting to see what would happen frying the raw corn tortilla dough, but I don’t think a thin layer would survive in the fryer. Cheers.
Jocelyn Wolf
I have made huevos rancheros just frying the tortilla from the dough with excellent results but not sure about cutting them up first.
Jacob Potter
Great Recipe! I tried these today, and the flavor was great. I couldn’t seem to get my tortillas thin enough though using the casserole dish. Do you find that the tortilla press gets them thinner? Thanks again!
Patrick
Hey Jacob, glad you liked the tortillas!
Some of the iron tortilla presses can make it easier to get them thinner, but I think it’s worth finding a workaround because there’s a chance you’re going to want them thinner even if you have a press.
Skillets or casserole dishes that have a slightly convex bottom can help you get them super thin as it makes it easier to flatten the center of the tortilla. And if you don’t have a good option like that then consider a final pass with a rolling pin after you initially flatten them out (with plastic still on top). Tapered rolling pins can also work well for this but standard rolling pins should get the job done too.
Okay hope that helps a bit, let me know if you have any other questions. Cheers.
Ree
Handy tips! I’ve always made my mass dough into thicker gorditas, because I never knew if there was any particular trick to flattening them into tortillas. Today I looked it up, and boy am I glad they’re just as easy as I had hoped! For any other readers who live in the southwest desert region of the US (or other similarly bone-dry areas of the world) like I do, I often find my mass dough requires equal volume of water to flour, or even more! So don’t be afraid to add excess water than this recipe calls for if you need it! My dough today requires 2.25 cups of water to 2 cups of flour. 🙂
Patrick
Thanks much for this tip Ree!
Mary
I think the casserole dish method works better than the press. When I had a press, one side of my tortilla was always thicker than the other. Finally, I just got rid of it. I use a glass pie pan. It is nice to see exactly how “smushed” the ball of dough is, and also is fun for my helper.
Patrick
Ha I know what you mean Mary — there is something really satisfying about watching them get smooshed and it does seem to make it easier to get them super thin. Cheers.
Crystal
We are trying to stop using store bought taco shells. I made these for the first time tonight and they turned out great! And so easy. My kids even ate them. I can’t wait to try some of your other recipes.
Patrick
Thanks Crystal, so glad the tortillas were a hit with the fam! Cheers.
Bethany Flannery
I made the recipe per instructions but when cooking them they wouldn’t puff and got.very hard. I used the pyrex method but I think the tortillas were too thick. Do you think I should have added more water? I did not use the over the flame method but used a cast iron griddle. After cooking they were not pliable. Please suggest how I might change it to make it better.
Patrick
Hi Bethany! This usually means they cooked for too long ie the heat is too low. I would try raising the heat. If you’ve got brown spots forming in about a minute then you should be good to go.
I do like these best when they are super thin so you might want to experiment with that as well. A dish or skillet that has a slightly convex bottom can help you dig into them and make them ultra thin so it might be worth trying another pan to flatten them out.
I hope this helps a bit as I know how frustrating it can be to spend time on homemade tortillas and not have them turn out to expectations. Sometimes it can take some fiddling to get your setup right but I think it’s worth it in the long run. Cheers.
Patsy
Made them last night and my first attempt at corn tortillas and I did use a heavy tortilla press. I made vegetable enchiladas and these were delicious. I filled the tortilla as soon as it came off the pan. Great recipe and super easy. I do think having an electric stove is more difficult in keeping the heat at the best temperature.
Patrick
Hey thanks much for your note Patsy! You’re right, using them right off the pan is a real treat!
Kyle
Last summer I spent some time in Guatemala and got hooked on real, homemade tortillas (like this recipe!) Since then, I’ve tried and failed to find a product in stores that resembles what I had abroad. I finally gave up the search and decided to make these suckers myself. Your receipe = perfection! I have made these tortillas twice now, and will forever hold onto this recipe in my back pocket. Thank you for the guidance! (P.S. I also made some of your Salsa Roja to go on top of my tacos—absolutely delicious!)
Patrick
Hey Kyle thanks for letting me know, so glad these tortillas worked out for you! Cheers.
Lindsey
They are delicious but not at all flexible or puffy or suitable for filling as tacos. 😛 Not sure what I am doing wrong, they are very thin corncakes at the moment. Denser than a tortilla (I’musing the glass dish flattening method …too thick maybe?) Anyone have this experience?
Lindsey
To elaborate–mine are dense, borderline crispy, and only browning on the edges. :/ With the lack of oil I assumed I needed a non-stitck skillet…maybe that was bad? Truly puzzled, I was so hopeful! We are hosting friends for dinner so tha kfully I have backup store bought tortillas but we use sooo many of those I’d love to stop buying them!!
Patrick
Hey Lindsey! This usually means they are too thick and/or the heat is too low i.e. if they are cooking on the stove for too long they will get hard and dense. I like them best when they are super thin so it’s probably worth trying to get them even thinner. It might be worth trying a different dish/skillet to flatten them out and you can always use some light pressure from a rolling pin (over the plastic) to squish them a bit more.
Okay I hope this helps a bit. Cheers.
P.S. A nonstick skillet should work fine so don’t worry about that. If they are sliding around in the skillet after 5-10 seconds then you know you’ve got the heat right (usually a little over medium on my stove).
Katie
Quick, easy, and delicious!
Marco
Excellent recipe and photos made it easy to make them and they turned out great.
Thank you, Patrick!
Patrick
Thanks Marco, glad they worked out for you!
Sarah
These are really simple to make and so much better than stop bought. The instructions and the ziplock trick is genius!
Amznwmn
This is in response to those asking why their tortillas are coming out hard, dry, crispy and/or are not pliable.
After you finish cooking the tortillas in the pan, it’s important to keep them wrapped or covered with a kitchen towel while you finish cooking the rest of your tortillas. As you add more cooked tortillas on top of the stack, the heat allows the bottom tortillas to continue cooking a little bit, but the moist warmth under the towel also makes those bottom tortillas soft and pliable. So even though they may be hard and crispy coming out of the pan, they’ll be soft and pliable after a few minutes under the towel.
Patrick
Thank you!
Lynnie
I love you! I have had enough epic tortilla-making disasters with both dry and fresh masa. Although I have watched them made a zillion times, from tv like Rick Bayless and Patti Jinich, I just could not get it quite right. And I have been eating down home Mexican food all my life and am very skilled in the kitchen. But … something about your explanations, coaching and recipe worked, and your photos really help. Yay! Thank you. Only thing… my tortillas are still a bit tough and dry (yes, did use the “3-flip” cooking technique) … I am wary of getting the dough too soft since I’ve had epic sticky masa failures in the past , but on these I kept adding bits of water and the dough seemed like a good texture. I am using a tortilla press and cast iron griddle set on mediumish gas flame. Most of them do puff up. Do you have any tips to make them softer and more tender?
Also…i have access to awesome fresh masa, including fresh organic blue corn masa (yay!) It IS very wet and I had a good few epic sticky masa diasters and was soooo bummed. Thank you for the tip about adding dry masa to get the texture right. Seems so obvious but, I needed that explained. Now I can’t wait to try again.
Patrick
Hey Lynnie, sounds like you’ve earned your tortilla making stripes, I’m glad this post has helped with the journey!
Let’s see…usually when they get tough or hard it means they are on the stove for too long. This can mean the heat is too low or they are too thick, or a combo of those two things. I usually shoot for light brown spots forming in about a minute, so if it feels like yours are on the stove for longer than that then increase the stove temp a bit. I also like these tortillas best when they are super thin, so it might be worth experimenting with that too. Sometimes you can actually get them thinner by NOT using a tortilla press. The right skillet or baking dish can make it easier to get some pressure into the middle of the flattened dough ball and this can help make them thinner.
Okay hope this helps a bit. Cheers.
P.S. Stacking them in a tea towel or tortilla warmer will also help them stay soft longer.
Tanya
Hi
I am wondering if you can freeze the wraps, or how long they would last in airtight container in the fridge please?
Patrick
Hi Tanya! The tortillas will last for a few days in the fridge but will definitely need to be woken up after storing them — I usually use a dry skillet over mediumish heat.
I can’t say for sure on freezing them as I never do that. I’ve gotten some emails from peeps who have tried freezing the dough but with ZERO success, it just crumbles on thawing as it has lost too much moisture. Freezing the cooked tortillas should work better but I would be concerned about the texture getting a bit wonky. If you want to make them last longer I think the best option is to keep some of the dough wrapped tight in the fridge and just pull off a chunk when you need it. They will always taste best right off the skillet and having some masa in the fridge makes it easy to do this.
Okay hope this helps a bit!
Steve
Hi Patrick, I have Fibromyalgia and working the dough can be very painful. Has anyone tried using a stand mixer with a dough hook?
Patrick
Hey Steve thanks for getting in touch!
Hmmm I wish I could give a firsthand answer but I’ve never tried that before. My first instinct though is that it would work quite well. Since we’re not really kneading the dough all that much I think a stand mixer could combine it quite easily — just be sure to add the final bit of water incrementally, this makes it easier to get the consistency right the first few times you make it.
Also…is a hand mixer an option? I use a hand mixer when putting together Tamale Dough and it comes together quite readily. You would most likely get a similar result with tortilla dough.
Okay hope this helps a bit! Let me know if any other questions pop up. Cheers.