Authentic Mexican Tortillas Recipe

Corn flour masa harina: This is the main ingredient for making traditional Mexican tortillas. It is a finely ground corn flour treated with lime.

Warm water: Used to hydrate the masa harina and form the dough.

Salt: Enhances the flavor of the tortillas.

To achieve the perfect tortilla texture, ensure that the dough is neither too dry nor too wet. When mixing the masa harina with warm water, add the water gradually and feel the consistency with your hands. The dough should be pliable and slightly tacky but not sticky. If it feels too dry, add a teaspoon of water at a time until the desired texture is reached. Conversely, if it's too wet, sprinkle in a bit more masa harina. This balance will make it easier to press and cook the tortillas evenly.

• corn flour masa harina - Substitute with all-purpose flour: If you don't have masa harina, you can use all-purpose flour, but the texture and flavor will be different. Add a bit of cornmeal to mimic the corn flavor.

• corn flour masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will result in a grittier texture. Mix with a bit of all-purpose flour to improve the consistency.

• warm water - Substitute with vegetable broth: Using vegetable broth instead of water can add a subtle flavor to the tortillas.

• warm water - Substitute with milk: Milk can be used to make the tortillas richer and softer, though it will alter the traditional taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt can be used in place of regular salt, but you may need to adjust the quantity as it has larger grains.

• Allow the tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tortillas in a resealable plastic bag or an airtight container. If stacking, separate each tortilla with a piece of parchment paper to avoid sticking.
• Store the tortillas in the refrigerator for up to one week. This keeps them fresh and ready for your next Mexican feast.
• For longer storage, freeze the tortillas. Lay them flat in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the tortillas to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to use, thaw the tortillas in the refrigerator overnight or at room temperature for a few hours.
• To reheat, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, or warm them in a skillet over medium heat until pliable.
• Enjoy your authentic Mexican tortillas with your favorite tacos, enchiladas, or simply as a side to your favorite soups and stews.

• Wrap the tortillas in a damp paper towel and microwave for 30 seconds to 1 minute. This method keeps them moist and pliable.
• Heat a skillet over medium heat and warm each tortilla for about 20-30 seconds on each side. This will give them a slightly crispy edge while keeping the center soft.
• Preheat your oven to 350°F (175°C). Wrap the tortillas in aluminum foil and bake for 10-15 minutes. This method is great for reheating multiple tortillas at once.
• Use a steamer by placing the tortillas in a steamer basket over boiling water for about 1-2 minutes. This will make them soft and warm without drying out.
• If you have a grill, place the tortillas on the grill for about 10-15 seconds on each side. This adds a slight smoky flavor and warms them up perfectly.

• Mixing bowl: Use this to combine the masa harina and salt, and to mix in the warm water until the dough forms.

• Measuring cups: Essential for accurately measuring the corn flour masa harina and warm water.

• Measuring spoons: Necessary for measuring the salt.

• Rolling pin: Useful for flattening each dough ball if you don't have a tortilla press.

• Tortilla press: Ideal for quickly and evenly flattening the dough balls into tortillas.

• Skillet: Heat this over medium-high heat to cook the tortillas.

• Towel: Keep the cooked tortillas warm by wrapping them in a towel until ready to serve.

Use a tortilla press: A tortilla press speeds up the process of flattening dough balls evenly.

Preheat the skillet: Ensure the skillet is hot before starting to cook, so each tortilla cooks quickly.

Batch kneading: Knead the dough all at once rather than in smaller portions to save time.

Cover dough balls: Keep dough balls covered with a damp cloth to prevent drying out while you work.

Use warm water: Warm water helps the dough come together faster and more smoothly.