Description
This recipe provides an easy, family-friendly guide to making vibrant, reddish-orange authentic corn tortillas from scratch, perfect for elevating weeknight taco bars with their smoky aroma and pliable texture.
Ingredients
Scale
- 2 cups masa harina, non-GMO suggested
- 1 tsp fine sea salt
- 1 tsp smoked paprika, plus extra
- 0.5 cup roasted red pepper, well-drained (jarred or fresh)
- 0.75 cup warm water, plus more as needed
- 1 tbsp vegetable oil, for cooking
- 1 tsp olive oil, for garnish
Instructions
- Prepare Pepper Puree: Roast a bell pepper until charred, then blend it with 2 tbsp (30 ml) warm water until smooth to yield about 0.25 cup (60-75 ml) puree.
- Combine Dry and Wet Ingredients: Whisk masa harina, salt, and smoked paprika together. Add the prepared pepper puree and 0.5 cup (120 ml) warm water, mixing by hand until a shaggy dough forms.
- Knead and Rest Dough: Knead the dough for 5-7 minutes until it is smooth, pliable, and no longer sticky. Adjust consistency with 1 tbsp water if dry or a little masa if sticky. Let the dough rest for 20-30 minutes.
- Form Dough Balls: Divide the rested dough into 12 equal portions, each weighing 30-35 g (1.1-1.2 oz), and roll them into smooth balls.
- Press Tortillas: Heat a comal or cast iron griddle to medium-high heat (375-400 F / 190-200 C) and lightly brush it with vegetable oil. Place a dough ball between two pieces of parchment paper in a tortilla press and press until it forms a 6 inch (15 cm) thin tortilla.
- Cook Tortillas: Carefully place a pressed tortilla onto the hot comal. Cook for 60-90 seconds until the edges appear dry. Flip and cook for another 60-90 seconds. Flip a third time for 30-60 seconds, gently pressing on the tortilla to encourage it to puff up.
- Keep Tortillas Warm: Once cooked (they should puff and have some charred spots), transfer the tortillas to a towel-lined warmer or basket to keep them soft and warm while you cook the remaining tortillas.
Notes
Masa harina should be stored in a cool, dry place. Fresh, homemade tortillas are best eaten immediately for superior taste and texture. If dough is too dry, add water 1 tbsp at a time; if too sticky, add a little masa harina.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla (approx. 35 g)
- Calories: 80 calories
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: authentic corn tortilla, easy dinner, healthy, homemade, family friendly, smoky, weeknight meal, corn flour, tortilla press, pliable