Soft Homemade Corn Tortillas For Tacos

_{These Homemade Corn Tortillas are perfect for burritos, enchiladas, or any filling or topping of your choice. They are made with yellow cornmeal. Really easy to make and so much better homemade.}

Homemade Corn Tortillas

Prep Time: 5 Minutes Cook Time: 24 Minutes Total Time: 29 Minutes Servings: 12 Tortillas

I love cooking at home and making everything from scratch. We have tacos or burritos almost every Tuesday. Having been raised in the Southwest, I miss good Tex-Mex food. There are not many restaurants in the Northeast that compare.

So I cook most of our meals at home. I was very lucky to have my mom’s best friends teach me. These Homemade Corn Tortillas are one of those recipes. Not quite authentic, due to available local ingredients. I tell you though, these are so delicious.

These can easily be reheated in the microwave for 15 seconds, placing it between two damp paper towel pieces.

Ingredients Needed

• 1 1/3 cups all-purpose flour
• 2/3 cup yellow cornmeal
• 4 tablespoons vegetable oil
• 1/2 cup + 1 tablespoon water
• 1/2 teaspoon salt

Want a delicious recipe to use with your homemade corn tortillas? Then give these Chicken and Rice Fajitas a try. It makes a great weekday dinner idea.

How to Make These Corn Tortillas

I like the combination of using cornmeal and flour to get a sweet and soft tortilla. This combination also provides a durable tortilla. So your filling will not split or soften these. Now that I have been using cornmeal to make these, I have taken a liking to them better.

But if you want to give Masa a try, I say go ahead. The biggest bonus to using cornmeal is it can be stored at room temperature in an airtight container for up to 12 months. Meanwhile masa is better stored in the refrigerator or the freezer for up to the same length of time.

STEP ONE: First, you will need to preheat your skillet to medium-low heat.

STEP TWO: Then, in a medium-sized bowl, add your ingredients. Knead with a stand mixer, or with your hands, until fully incorporated. Let rest for 5 minutes covered with a damp paper towel.

STEP THREE: Then divide your dough into 10 pieces. If you are measuring by weight, they should come to be about 40 grams (or 1.4 ounces) per piece.

Roll each section into small hand-rolled balls. Place your dough between two pieces of parchment paper. Press down on the dough to flatten using a tortilla press, your hands, or even between a cutting board. You want to get it to be as flat as you can without ripping a hole.

STEP FOUR: Then carefully remove your flat tortilla from between the parchment. Place in your skillet and cook for about 1 minute on each side, or until brown spots appear. Next, transfer to your serving plate, and continue to steps 4 to 6 until all of your dough is cooked!

Please beware that these tortillas may feel a little stiff as you cook them, but they will soften as you continue and stack the rest of the tortillas. 

It is important to cover the cooked tortillas so that they remain soft and pliable.

Homemade Corn Tortillas Printable Recipe

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