Corn tortillas are mine and Ash’s favourite gluten free wrap, whether I’m eating it with mexican fillings or not. They do have a corn flavour, but I still find that it works with almost all other flavours.
Seriously, there’s not a lot in the GF food world that beats a fresh, warm corn tortilla, straight from the pan. You can make breakfast burritos, salad wraps, tofu chicken + lettuce wraps, or whatever mexican fixings you like!
To make corn tortillas, you need a special flour called masa harina, which is corn flour that has been processed with lime juice. As with all corn products, you want to make sure you are buying organic and non-GMO corn.
Where to Buy Masa Harina
I used the last of my masa on these babies in the picture, so I’m trying to find some with reasonable shipping online at the moment.
Gold Mine is the only brand I have been able to get shipped here to Australia from Amazon, although the price is pretty steep to buy it on amazon with shipping, but it’s easy to purchase if in North America.
Purcell Mountain Farms make masa with non-GMO, but its not certified organic. I have emailed them asking about this, so will update with a response from them.
Fiddlers Green Farm has organic masa, but only ships to the US.
Bob’s Red Mill brand unfortunately is not gluten free, certified organic and non-GMO.
If you guys find any other organic brands, please share and let us know in the comments below!
How to Make Corn Tortillas
Now that you have your masa harina we can get to the good bit!
Step 1: Make the Dough
In a medium bowl combine 2 cups masa and 1/4 tsp salt with a wooden spoon (not metal as it reacts to the salt).
Pour in 1 1/2 cups boiling water and stir to combine and form a dough. The dough should hold together and not be crumbly, if you need to add 1-2 tablespoons more water do so. Let it sit for about 5 minutes.
Step 2: Knead the Dough
Using your hands knead the dough for about 5-10 minutes (tip: take off your rings). Your hands will smell like corn, I don’t know why but I really like the smell.
At this point, you will want to start heating a non-stick pan on medium-high heat.
Step 3: Divide the Dough into 8 Balls
Meanwhile divide the dough into 8 golf ball sized pieces.
Take the first ball and shape into a smooth ball. Use a large zip lock bag that is cut on two sides (leaving one side joined) and place inside a tortilla press, this will keep the dough from sticking. Place the dough ball in the centre of the cut zip lock bag.
Step 4: Press the Ball to Make a Tortilla
Use a tortilla press or something very flat and heavy to evenly press the dough into a tortilla shape. I use a very heavy wood block press that my Dad put together for me (also works as a tofu press!). If you are lucky enough to live in the U.S. you may be able to find a proper tortilla press from a Mexican store, or purchase one off Amazon.
Use a rolling pin to smooth it out even further (especially important if your using a makeshift press).
Step 5: Cook the Tortillas
Transfer the tortilla to the hot pan and cook for 1-2 minutes on both sides, until you see spots of golden brown.
This cast-iron griddle is the proper thing to use to cook tortillas, but these are almost impossible to find around here, so non-stick works for me!
While one tortilla is cooking, shape and flatten the next one to help speed the process along. You will soon develop a rhythm for this and get quicker at it.
Store the tortillas in a tortilla warmer (the true sign that you are a real tortilla making pro) or wrapped in a clean tea towel. For longer storage, store in the fridge.
Once Last Tip…
I know what your all thinking “A plastic zip lock bag, Shae? Come on!” and I agree, it sucks! But heres what happens when you use nice recycled parchment paper (or even normal parchment paper). After tortilla #1, the parchment paper gets all crinkly, like the picture below. And the next tortilla you try to flatten on it will have all these deep lines from the crinkles, so when you cook it, it almost always breaks on these lines. So the zip lock back is really the only solution.
So get to it and try making these bad boys yourself!
- 2 cups organic corn masa harina
- 1½ cups boiling water
- ¼ tsp salt
- In a medium bowl combine the masa and salt with a wooden spoon (not metal).
- Pour in the boiling water and stir to combine and form a dough. The dough should hold together and not be crumbly, if you need to add 1-2 tablespoons more water do so. Let it sit for about 5 minutes.
- Using your hands knead the dough for about 10 minutes.
- Heat a cast-iron griddle or non stick pan on medium-high heat.
- Meanwhile divide the dough into 8 golf ball sized pieces.
- Take the first ball and shape into a smooth ball. Use a large zip lock bag that is cut on two sides (leaving one side joined) and place inside a tortilla press, this will keep the dough from sticking. Place the dough ball in the centre of the cut zip lock bag and use a tortilla press or something very flat and heavy to evenly press the dough into a tortilla shape. I use a very heavy wood block press that my Dad put together for me (also works as a tofu press). Use a rolling pin to smooth it out even further.
- Transfer the tortilla to the hot pan and cook for 1-2 minutes on both sides, until you see spots of golden brown.
- While one tortilla is cooking, shape and flatten the next one to help speed the process along. You will soon develop a rhythm for this and get quicker at it.
- Store the tortillas in a tortilla warmer or wrapped in a clean tea towel. For longer storage, store in the fridge.
Tips from readers:
Megan: One thing I do is to keep a warm, damp towel over the bowl holding my dough as I shape and cook the tortillas, so the dough doesn’t dry out as I go.
Have you tried making your own corn tortillas before? Or are you willing to give it a go now?