How to Make Corn Tortillas or Taco Shells

Tortillas are traditionally cooked on cast iron skillets.

Corn tortillas, a common staple in many Latin cultures, are made from a mixture of masa harina and water. Typically pressed by hand or with a press, shaping the tortillas can be done with almost any flat surface. These tortillas can be used to create a number of dishes, including flautas, enchiladas, and even taco shells for tacos. They are simple to make, and taste delicious when they are freshly prepared as opposed to store bought.

Things You'll Need

• Bowl
• Measure cup
• Masa harina
• Water
• Plastic wrap or wax paper
• Tortilla press, rolling pin or flat surface
• Pan
• Oil

Instructions

1. Combine the masa harina and water. Read the back of the package of masa harina. Different brands of masa will recommend different amounts of mas and water to create the tortillas. A basic recipe adds two cups of masa harina to a bowl, and then mixes in one and one half to two cups of very warm water. Mix the ingredients together and let them sit for five to ten minutes.

2. Work the dough. Using your hands, scrape the dough from the edges of the bowl and begin folding it over on itself. As it begins to form a ball, remove it from the bowl and knead it on a flat surface for ten minutes, or until it appears smooth.

3. Separate the dough into small balls. You can either slice the dough into equal portions, or simply pull the dough off the larger dough ball. The portions should be about the size of a golf ball, not larger than an extra large egg. Roll the dough balls into smooth round shapes. For the basic recipe, you should have sixteen dough balls.

4. Shape the tortillas. If you are using a tortilla press, place the dough ball on top of a piece of wax paper or plastic wrap, and cover it with another piece of wax paper or wrap. The waxed side should be in, touching the tortilla. Close the lid and press the handle to create your tortilla. If you are not using a tortilla press, place the dough ball between pieces of wax paper or plastic wrap just as before. From here, you can either roll the dough out with a rolling pin, or place a heavy, flat bottomed pan or other flat surface on the top of the ball and press down.

5. Cook the tortillas. Heat a skillet to medium heat, and cook for one minute on each side. You should see brown spots forming as you cooking the tortillas. Remove from the pan and serve.

6. Cook into crispy tortilla shells. Take the cooked tortillas, and set them aside. Fill a small sauce pan with a quarter to half inch of oil. Heat the oil to medium heat. Place the tortilla into the oil until it begins to bubble. Fold it in half while still in the oil, and let it rest for fifteen seconds. Remove from pan and let drain. Serve while still warm.

Tips & Warnings

• Corn tortillas can be used as taco shells immediately after cooking, or after being fried.

References

• Simply Recipes: How to Make Corn Tortillas
• All About Guatamala: How to Make Corn Tortillas
• Vegan Reader: How to Make Corn Tortillas
• Gourmet Sleuth: How to Make Homemade Corn Tortillas
• What's Cooking America: Corn Tortilla Making
• Texas Cooking: Corn Tortillas