Homemade Corn Tortillas

Homemade corn tortillas are probably one of the easiest things to make. They’re a little time consuming of course (especially when you make a blue million of them). 

If you can mix stuff up and then pound it flat, you can make homemade corn tortillas. I don’t know why I always thought this was going to be such an ordeal. 

Homemade Corn TortillasSo, the whole reason for making tortillas today – I was really wanting Spinach Mushroom Enchiladas with White Sauce. Wouldn’t ya know it, I’m out of tortillas. I’ll just make some my pea brain said. 

I get out the corn masa for tortillas (get some here Bob’s Red Mill Corn Masa Mix) and basically follow the instructions. I’ll give them to you anyway later….

I have a smallish cast iron skillet that I use as a press (cause I don’t have one of those fancy shmancey tortilla presses, yet). I take my little dough ball, put it in between two pieces of plastic wrap (wax paper does not work well) and start to pounding. (Making tortillas is a great way to take out any aggression you may have.) Homemade Corn Tortillas

I give mine a couple of good whacks and then press down pretty hard. Give a couple of shmooshes until I am close to the thickness I want, then finish it off with the rolling pin. Stack those puppies up on a plate and then start cooking. Heat a heavy skillet (I use cast iron of course) lay a tortilla on the hot surface for just a couple of minutes and then flip. 

Homemade Corn Tortillas

We’re a little strange here at the Clucking It Up Farmstead – we like to know what goes into our food, so I’m a BIG fan of making it myself if I can. 

There you have it, homemade corn tortillas. Easy peasy. 

Homemade Corn Tortillas
Yields 12
A fun easy way to make homemade corn tortillas
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Prep Time
30 min
Cook Time
3 min
Prep Time
30 min
Cook Time
3 min
Ingredients
  1. 2 cups Bob's Red Mill Corn Masa Mix
  2. 1/2 tsp sea salt
  3. 1 1/2-2 cups hot water
Instructions
  1. Mix salt into corn masa mix and slowly add water. Mixture should be soft and pliable, not dry and crumbly.
  2. Roll dough into golf ball sized balls and let rest for 20 minutes.
  3. Place ball between two pieces of plastic wrap. Begin flattening to desired thickness. When you have reached the desired size/thickness place each tortilla on a preheated heavy skillet for approximately one minute and then flip.
  4. You have just made homemade corn tortillas.
Clucking It Up Farmstead http://cluckingitup.com/
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