Cooking Classics: Homemade Corn Tortillas

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Cooking Classics

The Technique

Homemade Corn Tortillas

Homemade corn tortillas are a treat worth celebrating & they are incredibly simple to make from scratch in your very own kitchen. Masa harina, water & salt are just a few basic ingredients to get started, however just a bit of yellow cornmeal gives Homemade Double Corn Tortillas a wonderful texture. Traditionally, these authentic Mexican specialties are cooked on a comal, however a very hot, well seasoned cast iron skillet makes a fine substitution. If you have a griddle or a non-stick skillet, they will work equally as well. A tortilla press will be necessary in order to achieve the proper thickness from the portioned masa, so be certain to secure one with a quick internet search. Learn how to make a fresh batch of corn tortillas with my detailed tutorial.

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Homemade Double Corn Tortillas
makes 2 dozen {4-inch} tortillas

1 1/2 cups masa harina
2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1 1/4 cups hot water

Combine the masa harina, the yellow corn meal & the salt in a large bowl. Add the water. Ring the bowl sides several times with a dinner fork until a crumbly dough forms. Using your hands, press the dough together to form a mass & knead a few times. Transfer the dough to a pastry board. Portion the dough using a cookie scoop. Roll into balls. Cover the dough pieces with plastic wrap or wax paper during the process to keep it from drying out. 

Cut a 7-inch square from a heavy duty zip top freezer bag leaving one side folded & attached. Position the tortilla press on a sturdy surface, open the top & place the plastic over the base. Lift the plastic & place one piece of portioned dough in the center, then cover again. Press the maker closed, then lift & give the dough a 1/4 turn. Press again, then give it another 1/4 turn creating a bout a 4 1/4-inch even circle. Carefully peel away the top piece of plastic & invert the corn tortilla onto a parchment paper-lined quarter sheet pan. Repeat the process until all of the dough has been pressed. Stack the tortillas one on top of the other placing a small square of parchment paper between each. 

Heat a well seasoned 8-inch cast iron skillet over Medium-High heat until smoking. Cook each corn tortilla 1 to 1 1/2 minutes per side. Transfer to & stack between damp paper towels. Repeat the process until all of the dough has been cooked. Use as directed in specific recipe applications. 

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{testing notes}

How To Make Homemade Corn Tortillas

Homemade corn tortillas are not difficult to makes at all. One of the key fundamentals that will ensure a successful batch is to be certain to give the dough several 1/4 turns during the pressing procedure. This will aide in creating Homemade Double Corn Tortillas that are uniform in thickness allowing them to cook evenly.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Southern-Entertaining-Homemade-Corn-Tortillas-Rebecca-Gordon-Chef-Buttermilk-Lipstick-Cooking-Class-How-Do-You-Make-Authentic-Corn-Tortillas-RebeccaGordon-Pastry-Chef-Gardener-Southern-Hostess-Birmingham-Alabama      No. 1

Combine the masa harina, the yellow corn meal & the salt in a large bowl. Add the water.

Southern-Entertaining-Homemade-Corn-Tortillas-Rebecca-Gordon-Chef-Buttermilk-Lipstick-Cooking-Class-How-Do-You-Make-Authentic-Corn-Tortillas-RebeccaGordon-Pastry-Chef-Gardener-Southern-Hostess-Birmingham-Alabama1a 

Ring the bowl sides several times with a dinner fork until a crumbly dough forms. Using your hands, press the dough together to form a mass & knead a few times.

Masa-How-Do-You-Make-Homemade-Corn-Tortillas-Rebecca-Gordon-Cooking-Class-Buttermilk-Lipstick-Editor-In-Chief-Birmingham-Alabama-Southern-Entertaining-Pastry-Chef-Hostess-GardenerNo. 2

Transfer the dough to a pastry board.

Southern-Entertaining-Homemade-Corn-Tortillas-Rebecca-Gordon-Chef-Buttermilk-Lipstick-Cooking-Class-How-Do-You-Make-Authentic-Corn-Tortillas-RebeccaGordon-Pastry-Chef-Gardener-Southern-Hostess-Birmingham-AlabamaNo. 3

Portion the dough using a cookie scoop. 

Southern-Entertaining-Homemade-Corn-Tortillas-Rebecca-Gordon-Chef-Buttermilk-Lipstick-Cooking-Class-How-Do-You-Make-Authentic-Corn-Tortillas-RebeccaGordon-Pastry-Chef-Gardener-Southern-Hostess-Birmingham-AlabamaNo. 4

Roll into balls. Cover the dough pieces with plastic wrap or wax paper during the process to keep it from drying out.

Southern-Entertaining-Homemade-Corn-Tortillas-Rebecca-Gordon-Chef-Buttermilk-Lipstick-Cooking-Class-How-Do-You-Make-Authentic-Corn-Tortillas-RebeccaGordon-Pastry-Chef-Gardener-Southern-Hostess-Birmingham-AlabamaNo. 5

Cut a 7-inch square from a heavy duty zip top freezer bag leaving one side folded & attached. Position the tortilla press on a sturdy surface, open the top & place the plastic over the base. Lift the plastic & place one piece of portioned dough in the center, then cover again. Press the maker closed, then lift & give the dough a 1/4 turn.

Southern-Entertaining-Corn-Tortillas-From-Scratch-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Cuilnary-Tutorials-Homemade-Corn-Tortillas-RebeccaGordon-Pastry-Chef-Hostess-Gardener-Birmingham-Alabama5a 

Press again, then give it another 1/4 turn creating a bout a 4 1/4-inch even circle. Carefully peel away the top piece of plastic & invert the corn tortilla onto a parchment paper-lined quarter sheet pan. Repeat the process until all of the dough has been pressed. Stack the tortillas one on top of the other placing a small square of parchment paper between each. 

Southern-Entertaining-Homemade-Corn-Tortillas-Rebecca-Gordon-Chef-Buttermilk-Lipstick-Cooking-Class-How-Do-You-Make-Authentic-Corn-Tortillas-RebeccaGordon-Pastry-Chef-Gardener-Southern-Hostess-Birmingham-AlabamaNo. 6

Heat a well seasoned 8-inch cast iron skillet over Medium-High heat until smoking. Cook each corn tortilla 1 to 1 1/2 minutes per side. Transfer to & stack between damp paper towels. 
 Southern-Entertaining-Homemade-Corn-Tortillas-Rebecca-Gordon-Chef-Buttermilk-Lipstick-Cooking-Class-How-Do-You-Make-Authentic-Corn-Tortillas-RebeccaGordon-Pastry-Chef-Gardener-Southern-Hostess-Birmingham-Alabama
6a

Repeat the process until all of the dough has been cooked. 

Southern-Entertaining-Homemade-Corn-Tortillas-Rebecca-Gordon-Chef-Buttermilk-Lipstick-Cooking-Class-How-To-Make-Authentic-Corn-Tortillas-RebeccaGordon-Editor-In-Chief-Gardener-Pastry-Chef-Birmingham-AlabamaNo. 7

Use as directed in specific recipe applications.  

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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