Corn Tortillas

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Fresh homemade tortillas burst with corn flavor and are worlds better than store-bought.

SERVESMakes 18 tortillas

TIME1½ hours

Corn Tortillas

WHY THIS RECIPE WORKS

For fresh homemade tortillas that were light and tender and bursting with corn flavor, we began by making a stir-together dough of masa harina (corn flour), warm water, vegetable oil, and salt. The warm water helped the dough hydrate quickl... Read More

GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

Using a clear pie plate to press the ball of dough into a 5½-inch circle in step 3 makes it easy to see the size of the circle as it expands. You can also use a tortilla press or a flat-bottomed skillet. You can find masa harina at your grocery store in the international aisle or near the flour. We recommend stacking the cooked tortillas in a damp dish towel and microwaving them, still wrapped, for 2 minutes before serving.

1

INSTRUCTIONS

Whisk masa harina and salt together in medium bowl. Stir in 2 cups warm water and 2 tablespoons oil with rubber spatula until combined. Using your hands, knead dough in bowl until it is soft and tacky and has texture of Play-Doh. If necessary, add up to ½ cup more warm water, 1 tablespoon at a time, until proper texture is achieved. (You can test for proper hydration by gently flattening a golf ball–size piece of dough with your hands. If many large cracks form around edges, it is too dry.)

2

Divide dough into 18 equal portions, about a scant 3 tablespoons (1½ ounces) each. Roll each portion into smooth ball between your hands. Transfer dough balls to plate and keep covered with damp paper towel. Cut open seams along sides of 1-gallon zipper-lock bag, leaving bottom seam intact. Spray inside of bag lightly with vegetable oil spray; wipe excess oil spray from bag with paper towel.

3

Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium heat until just smoking. Using tongs, wipe skillet with paper towels. Place 1 dough ball in center of prepared bag. Fold top layer of plastic over ball. Using clear pie plate, press dough flat into thin 5½-inch circle.

4

Peel top layer of plastic away from tortilla. Using plastic to lift tortilla from bottom, place exposed side of tortilla in palm of your hand and invert tortilla. Peel away plastic. Carefully flip tortilla into skillet and cook until bottom begins to brown at edges, about 1 minute.

5

Using thin spatula, flip tortilla and cook until second side is browned at edges, about 45 seconds. Flip tortilla again and press center and edges firmly with spatula so tortilla puffs, about 15 seconds.

6

Transfer cooked tortilla to tortilla warmer or wrap in damp dish towel. Repeat with remaining dough balls, lightly spraying bag with oil spray and wiping off excess as needed to keep tortillas from sticking. Serve. (If storing tortillas in damp dish towel, microwave for 2 minutes to rewarm before serving.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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