… A Quick Tutorial for How To Make Homemade Corn Tortillas!
I’m so excited! I’ve started making homemade gluten-free, dairy-free corn tortillas. I wish I’d done it years ago. They are so, so easy to make, are piping hot and ready to use in just a few minutes, and transform delicious tacos into sensational tacos.
I have been making homemade gluten-free, dairy-free flour tortillas for just about a year, but I was always fine with using Mission corn tortillas or Cruz corn tortillas and still rely on them sometimes. But, as with most dishes, homemade is usually better. (I wish I could take credit for this recipe but, to be completely transparent, this is the recipe shown on the back of the Maseca corn masa flour bag. This post is really just a great how-to tutorial.)
I like the fact that there are only three ingredients required to create a flavorful, soft and pliable, corn tortilla that won’t crack or fall apart when stuffed (or overstuffed in my case), doesn’t get soggy, and contains no gums, preservatives, or conditioners. And I would be remiss if I forgot to mention that the cost of homemade tortillas is minimal compared to purchasing packaged gluten-free tortillas.
A simple mixing of masa flour, salt, and water, with your hands in a bowl, brings the dough together perfectly.
Covering the dough ball with a damp paper towel keeps the dough from drying out while forming and cooking batches of tortillas.
There’s no special tortilla-making equipment required, though I show a tortilla press in my photos. A press does make the flattening of the dough very easy, but it is definitely not needed to make perfect homemade tortillas. A rolling pin will work just fine. Rolling or pressing the dough between a split open re-sealable plastic bag allows for the pressed tortilla to peel away easily and in one piece.
A cast iron griddle is ideal for giving them just the right browning, but again this can be accomplished in a hot, dry skillet if cast iron is not available.
With our unbridled love for Mexican food here at Daily Forage, we’ll be making our fair share of this pure and fresh, homemade corn tortilla recipe.
Won’t you join us?
Gluten-free Dairy-free Homemade Corn Tortillas
- 1 1/2 cups corn masa flour - I use Maseca Masa Flour
- pinch to 1/8 teaspoon kosher salt
- 1 cup water, plus up to another Tablespoon extra to adjust moisture content of dough
- Combine flour and salt in a medium-size bowl. Stir with finger. Add water and stir with fingers to mix to a dough consistency, until ball forms. Add additional water, 1 teaspoonful at a time, if needed to make the dough stick together. It should not crumble apart.
- Cover dough with a damp cloth or damp paper towels while making tortillas. Pinch off a golf-ball size amount, roll between palms to form a ball (mine are roughly shaped, that’s okay). Place between two sheets of plastic (a quart-size baggie with top cut off and split up both sides works very well) and press in a tortilla press to flatten, or roll out with a rolling pin.
- Place tortilla on very hot griddle and let brown on one side (about 30 seconds to 1 minute) then turn and repeat on other side. Transfer to a tortilla holder, or place between two damp paper towels or a damp cloth towel on a plate. Set aside until ready to use.
*This recipe first appeared on DailyForage.com and has been shared on Gluten Free Fridays #130 at VegetarianMamma.com.
Safe food is a journey … Thrive!™
Other recipes you might enjoy: