Authentic Mexican Tortillas Recipe

Masa harina: A special type of corn flour treated with lime, essential for authentic tortillas.

Warm water: Helps to bind the masa harina into a pliable dough.

Salt: Enhances the flavor of the tortillas.

When working with masa harina, ensure that the water is warm but not hot. This helps the dough come together more easily and makes it smoother. If the dough feels too dry, add a little more water, one tablespoon at a time, until you reach the right consistency. Conversely, if the dough is too sticky, sprinkle in a bit more masa harina. When using a tortilla press, place the dough ball between two pieces of plastic wrap or parchment paper to prevent sticking and to achieve an even thickness.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but the texture will be slightly different. It is less finely ground than masa harina and lacks the nixtamalization process, which gives masa harina its unique flavor.

• masa harina - Substitute with all-purpose flour: If you are not concerned about authenticity, all-purpose flour can be used to make a different type of tortilla, more akin to a flour tortilla.

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

• warm water - Substitute with milk: Milk can make the tortillas slightly richer and softer, though it will change the flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used as a substitute, but you may need to adjust the quantity since it has larger grains than table salt.

• Allow the tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap the tortillas in a clean kitchen towel or paper towel to absorb any remaining moisture.
• Place the wrapped tortillas in an airtight container or resealable plastic bag. This keeps them fresh and prevents them from drying out.
• Store the tortillas in the refrigerator if you plan to use them within a week. The cool temperature helps maintain their texture and flavor.
• For longer storage, freeze the tortillas. Place a piece of parchment paper between each tortilla to prevent them from sticking together.
• Stack the parchment-separated tortillas and place them in a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date to keep track of their 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 30 seconds to 1 minute, or warm them in a skillet over medium heat for a few seconds on each side.
• Enjoy your tortillas with your favorite meat, vegetables, or soups.

• Stovetop Method:

  1. Preheat a skillet or griddle over medium heat.
  2. Place the tortillas on the hot surface.
  3. Heat each side for about 15-30 seconds until warm and pliable.
  4. Wrap in a kitchen towel to keep warm until serving.

• Microwave Method:

  1. Wrap the tortillas in a damp paper towel.
  2. Place them on a microwave-safe plate.
  3. Microwave on high for 20-30 seconds.
  4. Check for warmth and repeat if necessary, then keep wrapped in a kitchen towel.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Wrap the tortillas in aluminum foil.
  3. Place them in the oven for about 10-15 minutes.
  4. Remove from the oven and keep wrapped in a kitchen towel.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a boil.
  2. Place a steamer basket over the boiling water.
  3. Wrap the tortillas in a clean kitchen towel and place them in the steamer basket.
  4. Cover and steam for about 1-2 minutes until warm.
  5. Keep the tortillas wrapped in the towel until ready to serve.

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

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

• Measuring spoons: Necessary for measuring the salt.

• Rolling pin: If you don't have a tortilla press, use this to flatten the dough balls into tortillas.

• Tortilla press: This tool makes it easier to flatten the dough balls into perfectly round tortillas.

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

• Towel: Use this to keep the cooked tortillas warm until you're ready to serve them.

Prepare ingredients in advance: Measure out masa harina, salt, and warm water before starting to streamline the process.

Use a tortilla press: A tortilla press is faster and more efficient than a rolling pin for flattening dough balls.

Cook multiple tortillas at once: If your skillet is large enough, cook two or more tortillas simultaneously to save time.

Keep dough covered: Prevent the dough from drying out by keeping it covered with a damp cloth while working.

Preheat the skillet: Ensure your skillet is hot before cooking to reduce cooking time for each tortilla.