Corn tortillas are a staple in Mexican cuisine and the foundation for delicious burritos. While store-bought tortillas are convenient, nothing beats the flavor and texture of homemade ones. This guide will walk you through the process of making authentic corn tortillas, perfect for wrapping your favorite burrito fillings.
Understanding the Fundamentals: Nixtamalization and Masa
The secret to flavorful and pliable corn tortillas lies in the process of nixtamalization. This ancient technique involves cooking dried corn kernels (field corn or dent corn) in an alkaline solution, traditionally made with lime (calcium hydroxide).
Nixtamalization achieves several important things. It removes the pericarp (outer layer) of the corn, making it easier to grind. It increases the bioavailability of nutrients like niacin. It also gelatinizes the starch, improving the texture and binding properties of the masa (dough).
Masa is the dough made from nixtamalized corn. You can either make it from scratch using dried corn or purchase pre-made masa from a Mexican grocery store or tortilleria. The best option depends on your time, resources, and desired level of authenticity.
Making Masa from Scratch: The Traditional Method
This method requires more time and effort but yields the most authentic flavor.
Gathering Your Ingredients
You will need:
* 2 cups of dried field corn (also known as dent corn)
* 4 cups of water
* 2 tablespoons of lime (calcium hydroxide) – food grade
The Nixtamalization Process
In a large, non-reactive pot (stainless steel or enamel), combine the dried corn, water, and lime. Bring the mixture to a boil, then reduce the heat and simmer for about 20-30 minutes, or until the corn kernels are soft but still slightly firm. The kernels should be easily pierced with your fingernail. The cooking time will vary depending on the variety and age of the corn.
Turn off the heat and let the corn soak in the alkaline solution for at least 8 hours, or preferably overnight. This allows the lime to fully penetrate the kernels. The water will turn a yellowish color, and the kernels will swell.
Rinsing and Preparing the Nixtamal
The next day, drain the corn and rinse it thoroughly under cold running water. Rub the kernels together to remove the softened pericarp. This process can be a bit messy, but it’s essential for a smooth masa. Continue rinsing until the water runs clear and most of the outer skins are gone.
Grinding the Nixtamal into Masa
Traditionally, nixtamal is ground using a metate, a stone grinding tool. However, most home cooks today use a food processor or a grain mill.
If using a food processor, grind the nixtamal in small batches, adding a little water as needed to create a smooth, dough-like consistency. Be careful not to over-process, as this can make the masa gummy.
If using a grain mill, follow the manufacturer’s instructions for grinding corn. You may need to run the nixtamal through the mill several times to achieve the desired fineness.
The resulting masa should be soft, pliable, and slightly sticky.
Using Pre-Made Masa: A Convenient Alternative
If you’re short on time, purchasing pre-made masa is an excellent option.
Finding Quality Masa
Look for masa that is fresh and has a slightly sweet, corny aroma. Avoid masa that is dry, cracked, or smells sour. Mexican grocery stores and tortillerias are the best places to find high-quality masa. You can often find both prepared masa and masa harina (corn flour) in these locations.
Hydrating Masa Harina
If you are using masa harina, follow the instructions on the package to hydrate it. Typically, you will mix the masa harina with warm water until you have a soft, pliable dough. Let the dough rest for about 30 minutes to allow the water to fully absorb. The resting period will also enhance flavor and workability.
Adjusting the Consistency
Whether you’re using fresh or rehydrated masa, it’s essential to adjust the consistency. The masa should be moist enough to hold its shape but not so wet that it sticks to your hands. Add water, a tablespoon at a time, if the masa is too dry. Add more masa harina if it is too wet. Knead the dough well to ensure even hydration.
Making the Tortillas: Shaping and Cooking
Once you have your masa prepared, you’re ready to make tortillas.
Preparing Your Equipment
You will need:
- A tortilla press (or a heavy skillet)
- Two pieces of plastic wrap or parchment paper
- A hot, dry comal (griddle) or cast iron skillet
Forming the Tortillas
Divide the masa into small balls, about 1-1.5 inches in diameter. The size will determine the size of your tortillas. Keep the masa balls covered with a damp cloth to prevent them from drying out.
Place one masa ball between the two pieces of plastic wrap or parchment paper. Center it in the tortilla press and gently press down to flatten the ball into a thin, round tortilla. If you don’t have a tortilla press, you can use a heavy skillet. Place the masa ball between the plastic wrap and press down firmly with the bottom of the skillet.
The tortilla should be about 5-6 inches in diameter and thin enough to be slightly translucent.
Cooking the Tortillas
Carefully peel the tortilla from the plastic wrap or parchment paper. Place it on the hot comal or skillet. Cook for about 30-60 seconds on each side, or until the tortilla begins to puff up slightly and develop small brown spots.
Flip the tortilla and cook for another 30-60 seconds. Flip it again and cook for a final 15-30 seconds, pressing down gently with a spatula. This final cooking helps to puff up the tortilla and ensures it is cooked through.
The cooking time will vary depending on the heat of your comal or skillet. You want the tortillas to be cooked but still soft and pliable.
Keeping Tortillas Warm
As you cook the tortillas, keep them warm by stacking them in a tortilla warmer or wrapping them in a clean kitchen towel. This will prevent them from drying out and becoming brittle.
Troubleshooting Common Problems
Making corn tortillas can be tricky at first. Here are some common problems and how to fix them:
Tortillas are Dry and Cracking
This is usually caused by masa that is too dry. Add water to the masa, a tablespoon at a time, until it is soft and pliable. Also, make sure you are keeping the masa balls covered with a damp cloth.
Tortillas are Sticking to the Press
This is usually caused by masa that is too wet or not enough plastic wrap/parchment paper. Add more masa harina to the masa, a tablespoon at a time, until it is the correct consistency. Make sure you are using enough plastic wrap or parchment paper to prevent the tortillas from sticking.
Tortillas are Not Puffing Up
This can be caused by several factors:
- The comal or skillet is not hot enough.
- The masa is not the correct consistency.
- The tortillas are not cooked long enough.
Make sure your comal or skillet is hot before you start cooking the tortillas. Adjust the consistency of the masa as needed. Cook the tortillas for the recommended time on each side.
Tortillas are Too Thick or Too Thin
Adjust the amount of pressure you are using on the tortilla press. If the tortillas are too thick, use more pressure. If they are too thin, use less pressure. You can also adjust the size of the masa balls.
Storing Homemade Corn Tortillas
Homemade corn tortillas are best enjoyed fresh. However, you can store them for later use.
Short-Term Storage
Store cooked tortillas in an airtight container in the refrigerator for up to 3 days.
Long-Term Storage
For longer storage, you can freeze the tortillas. Place the tortillas in a freezer-safe bag or container, separating each tortilla with a piece of parchment paper to prevent them from sticking together. Freeze for up to 2 months.
Reheating Tortillas
To reheat refrigerated or frozen tortillas, you can use several methods:
- Comal or Skillet: Heat a dry comal or skillet over medium heat. Warm the tortillas for about 15-30 seconds on each side, or until heated through.
- Microwave: Wrap the tortillas in a damp paper towel and microwave for 15-30 seconds, or until heated through.
- Oven: Wrap the tortillas in foil and bake at 350°F (175°C) for 10-15 minutes, or until heated through.
Making the Perfect Burrito
Now that you have your homemade corn tortillas, you’re ready to make the perfect burrito!
Choosing Your Fillings
The possibilities are endless! Some popular burrito fillings include:
- Seasoned ground beef or chicken
- Refried beans
- Rice
- Cheese
- Salsa
- Guacamole
- Sour cream
- Lettuce
- Tomatoes
- Onions
Assembling the Burrito
Warm the tortilla slightly to make it more pliable. Place your desired fillings in the center of the tortilla, leaving about an inch or two of space around the edges.
Fold in the sides of the tortilla, then fold up the bottom over the fillings. Roll the burrito tightly, tucking in the fillings as you go.
Sealing the Burrito
To prevent the burrito from falling apart, you can seal it by grilling it on a hot comal or skillet for a few minutes on each side. This will also give the burrito a nice crispy exterior.
Enjoy your delicious homemade burrito!
Variations and Experimentation
Once you’ve mastered the basic corn tortilla recipe, you can experiment with different variations.
Adding Flavor
You can add flavor to your masa by incorporating ingredients such as:
- Dried chili peppers (ancho, guajillo, chipotle)
- Herbs (cilantro, epazote)
- Spices (cumin, coriander)
- Roasted vegetables (corn, poblano peppers)
Colored Tortillas
Add natural food coloring to your masa to create colorful tortillas. Beet juice will create a pink tortilla, spinach juice will create a green tortilla, and carrot juice will create an orange tortilla.
Using Different Types of Corn
Experiment with different varieties of corn, such as blue corn or red corn, to create tortillas with unique flavors and colors.
Making corn tortillas at home is a rewarding experience. With a little practice, you’ll be able to create authentic, flavorful tortillas that are perfect for burritos, tacos, and other Mexican dishes. Enjoy the process and don’t be afraid to experiment!
What is the best type of corn flour (masa harina) to use for authentic corn tortillas?
Masa harina is the key to good tortillas, and choosing the right kind makes all the difference. Look for masa harina that’s specifically labeled for tortilla making, often finely ground and nixtamalized (treated with lime). The nixtamalization process is crucial as it enhances the nutritional value of the corn and contributes to the characteristic flavor and texture of corn tortillas.
Avoid using cornmeal or cornstarch as a substitute, as these won’t bind properly and will result in crumbly, unappealing tortillas. The best masa harina will be finely textured and have a pleasant, earthy aroma. Some brands may be better than others in terms of taste and workability, so experiment with a few until you find one you prefer.
How do I know if my masa dough has the right consistency?
The consistency of your masa dough is critical for pliable and easily pressed tortillas. It should feel soft and slightly moist, similar to play dough. It should hold its shape when gently pressed together, without being sticky or crumbly. If the dough is too dry, it will crack when pressed; if it’s too wet, it will stick to the tortilla press.
To test the consistency, roll a small ball of dough and gently flatten it with your hand. If it cracks around the edges, add a teaspoon or two of water at a time, kneading it in until the dough becomes smoother. If the dough is too sticky, add a teaspoon of masa harina at a time until the desired consistency is reached.
Can I use a rolling pin if I don’t have a tortilla press?
While a tortilla press is the traditional and most efficient tool for making consistent corn tortillas, a rolling pin can be used as a substitute. You’ll need two sheets of plastic wrap (or a cut-open Ziploc bag) to prevent the dough from sticking to the rolling pin and your work surface.
Place a ball of dough between the plastic wrap sheets and use the rolling pin to flatten it into a thin, circular shape. This method requires a bit more practice to achieve even thickness and a perfectly round shape, but it is a viable option if you don’t have a tortilla press readily available. Try to roll evenly from the center outward.
What is the best way to cook corn tortillas for burritos?
Cooking corn tortillas properly is essential for achieving the right texture and pliability needed for burritos. Heat a dry cast iron skillet or comal over medium-high heat. Once the skillet is hot (a drop of water should sizzle and evaporate quickly), place the tortilla on the surface.
Cook for about 30 seconds on each side, then flip it one more time and press down gently with a spatula to encourage puffing. This helps ensure the tortilla is cooked through and slightly browned, which adds flavor and prevents it from breaking when rolled into a burrito. Don’t overcook them, or they’ll become brittle and prone to cracking.
How do I keep my corn tortillas warm and soft after cooking them?
Keeping corn tortillas warm and soft is essential to prevent them from drying out and becoming stiff, which can make them difficult to roll into burritos. A tortilla warmer, whether ceramic or insulated fabric, is the ideal solution. As you cook each tortilla, place it directly into the warmer and cover it with a clean kitchen towel.
If you don’t have a tortilla warmer, you can wrap the tortillas in a clean kitchen towel and place them in a low oven (around 200°F or 93°C) or a slow cooker on the “warm” setting. The towel will trap steam and keep the tortillas moist and pliable. Alternatively, wrapping them in aluminum foil can also help retain heat and moisture, but they may become slightly soggy if left for too long.
Can I make corn tortillas ahead of time?
Yes, you can definitely make corn tortillas ahead of time! This is a great way to save time when preparing a meal. After cooking the tortillas, allow them to cool completely.
Once cooled, stack them with sheets of parchment paper or plastic wrap between each tortilla to prevent them from sticking together. Place the stack in a resealable plastic bag or an airtight container and store them in the refrigerator for up to 3 days. When ready to use, reheat them in a dry skillet, microwave, or oven until warm and pliable.
Why are my corn tortillas cracking or tearing when I try to roll them?
Corn tortillas cracking or tearing is a common problem that’s usually related to either the dough or the cooking process. If your dough is too dry, it will lack the necessary elasticity to bend without breaking. Try adding a bit more water to the masa harina and kneading it well until the dough is smoother and more pliable.
Overcooking the tortillas can also cause them to become brittle. Make sure you’re only cooking them until they’re lightly browned and slightly puffy, not until they’re completely dry. Keeping them warm and covered in a tortilla warmer or wrapped in a towel after cooking is also crucial to prevent them from drying out and cracking when you roll them into burritos.