Our Best Recipe For Homemade Tortillas Using Masa Harina
Our Best Recipe For Homemade Tortillas Using Masa Harina
December 27, 2022
A bag of our Heirloom Masa Harina (also known as masa flour or nixtamalized corn flour), plus water, a trusty tortilla press and a can-do attitude are all you need to make perfect corn tortillas at home. While a homemade loaf of sourdough takes hours (if not days) to achieve, homemade tortillas can be ready in mere minutes!
Check out the recipe below for perfect homemade heirloom corn tortillas and if you meet any trouble on your road to "puff" perfection, check out these tips to help you find your groove.
Tortilla-Making Tips:
Tortilla-Making Tips:
- Not getting a puff? For additional hydration during the tortilla cooking process, we recommend using a spray bottle/mister to lightly hydrate each side of the tortilla (to prevent dryness and cracking). If you don't have a mister, just fill a little cup with water and use your fingers to flick droplets of water onto your tortilla.
- *Warm water (~100 degrees F, or the hot setting on your faucet) is recommended for mixing your masa, in order to begin blooming the natural flavor of the masa and to fully activate the small bits of pericarp (corn skin) in the masa flour (which help the masa bind, naturally).
- Water can be substituted with other liquids such as stocks, broths, juices etc., depending on the desired flavor. Spices may also be added. Masienda respects tradition while encouraging creativity for all cooks.
- 1 lb of Heirloom Corn Masa Harina yields approximately 2.4 lb of masa (38 tortillas per pound, or 84 tortillas in each 2.2 lb bag of Masienda Heirloom Corn Masa Harina).
All Comments
Hi Liam,
Great question. 1 packed cup masa is 150 g, and 1 cup warm water is 237 ml. But each color of masa harina is slightly different, and it’s more an art than a science, so start with those measurements, knead well, and add more water or more masa as needed!
Do you have a corresponding weight measurement for the masa and water? If not I’ll do some experimentation but I love to reliably get hydration of doughs right on the money with a scale!
Hi Laurie! It sounds like your masa might need a little more hydration. Try adding a bit more water (a tablespoon at a time). The masa should feel soft and pliable, almost like Play-Doh, and not crack around the edges when you press it. We put together a full guide to help troubleshoot, here’s the link: https://masienda.com/blogs/learn/anatomy-tortilla-puff
I am having a hard time getting my tortillas to stay together. after I press them and take them off the press they fall apart. How can I prevent this?
Hi Wendy! Thanks for your question. The total cook time is about 60-90 seconds per tortilla. After the first 20-30 seconds, the edges will start to dry, and the bottom will develop golden spots. When you flip it, the second side will cook for another 20-30 seconds, and the tortilla will firm up. The final flip is when you might see it puff—if not, gently pressing the edges with a damp towel can help. The tortilla is done when it’s soft, pliable, and fully cooked. Let us know if you have any other questions. Here’s our puff guide for extra tips: https://masienda.com/blogs/learn/anatomy-tortilla-puff