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 Sue! Thanks so much for your comment. It sounds like your masa may have had too much moisture, which caused it to stick to the liner. We recommend using a 1:1 ratio of water to masa harina. The dough should feel like playdough—not too dry or too wet. When you press a ball of masa between your hands, it shouldn’t stick or crack.
My tortillas came out really thin and would not release from the liner without totally breaking apart. Is there a way to adjust the press or was there something wrong with my mixture.
Hi Joe! There’s no difference in how you cook the tortillas. Just make sure they’re soft and pliable before filling and rolling them for enchiladas.
Is there any difference in the way you cook the tortillas from masa harina if you are using them to make enchiladas?
Hi Rush! We recommend freezing fully cooked tortillas, separated by parchment paper, to make it easier to remove and reheat them later. Let us know if you have any additional questions!