Homemade Corn Tortillas

[@rhodachandler4277]

This is one of the only videos that mentions the need to rest the masa after mixing it. I discovered through trial and error how important this it to complete rehydration and the best tortillas. I also often tore my tortilla removing the second piece of plastic. I now use parchment paper on one side and I do not remove it. I place the tortilla with the parchment paper still on face up and I peel it off after about 15 seconds when the tortilla easily slides around the comal. I LOVE fresh corn tortillas! Thank you Salty Cocina!

[@countrylife864]

I followed your video and I made tortillas today for the first time! Very easy and so good! Thank you!

[@SaltyCocina]

You are so welcome!

[@Alana83546]

Thank you for this. My dad and I were trying to make tortillas the other week, but they weren’t popping up like they should and bubbled as soon as we put them on the skillet. We didn’t let the dough rest and didn’t knead it to the extent that you did, so I think that’s what we did wrong. I’ll show this video to him so we can try again!

[@artistlovepeace]

Thank you for sharing your truthful and honest recipes. I will make these this week! I just have to pick up some corn flour.

[@angies601]

I just found this channel today! I love Mexican food. Those tortillas look amazing. 🤩

[@JosephVargas-mz4fc]

Omg thanks so much bomb tortillas it's on and Poppin at my house now

[@serdalkaptan]

Very good recipe with your explanations and tips and details makes it very easy to cook. Thanks from Canada.

[@drewman118]

Outstanding step by step instruction. Bravo!

[@SaltyCocina]

Glad it was helpful!

[@dee-ttc-gb]

Thanks for the specifics. Great video!

[@MrRemakes]

I made a 1 cup test batch, and the first few tortillas didn't puff up, but about halfway through I started getting the technique down. These are much better than the recipe I've been using, which is a mix of corn and wheat with a bit of coconut oil. I love the simplicity of this recipe, and the flavor and texture are perfect. I'll be making more for dinner tonight.

[@MrRemakes]

Update: The dinner batch was even better than the test. I actually think I added a fair amount more water than 1 1/3 cups. I just kept adding until I got a nice soft paste that wasn't quite to the point of feeling sticky. I also let the second batch sit a lot longer before cooking them. I need to work on my timing though, because the steam pockets ended up kind of thin on one side.

[@amynapier6573]

I came across one of your video's yesterday that had flour tortillas, birria tacos and creamy salsa. Every recipe looks so delicious. I'm hooked on your foods already, I can't wait to learn more from you. Thank you so much for sharing your amazing food talent.

[@SaltyCocina]

Glad you like them!

[@Lisarominger]

Thanks!

[@SaltyCocina]

Thank you 😊

[@mikew9568]

thanks for sharing! going to try it this weekend

[@anastasiamathura5401]

Looks amazing

[@eligranados9515]

Thank you for sharing this knowledge.

[@joshuabrande2417]

delicious.

[@lanettetonsul9274]

Love love your video! Thanks for sharing this recipe for corn tortillas! Can’t wait to try this! 💕

[@coolabah-blue]

Tortilla perfection.🙏🏻🌷😋

[@MickF04]

I thought I was making a mistake by letting the prepared masa sit 60-90 minutes to rehydrate, but you're suggesting 1-2 hours, so maybe not a mistake! :) You mentioned making 1" rounds before cooking, but those looked a bit bigger. I have been cooking the tortillas 45 seconds a side before the final flip and puff on a bit less than medium heat. I am making some tortillas today, so I will try 30 seconds on the first side and 45-60 second after the first flip.

[@luzperez9321]

Keep it up very good

[@felipadegollado6229]

❤❤❤❤thank you

[@lifes-a-dance]

Thank you.

[@u216]

Thank you. Where to buy the corn flour?

[@claudiademkoreno1750]

Thank you so much!!!

[@filomenaalviar9311]

Thanks

[@braddixon3338]

great video. after just trying to make some corn tortillas, I had an eye towards things I wanted to do better. I noticed with yours compared to mine, everything was just a little bit more. You had a little bit more water, a little longer rest time, and a little longer cook time after the first flip. I suppose that's why yours turned out puffing and mine remained flat. I'm going to try your way next time and see if I can get them perfect like yours!

[@deecee9479]

These look delicious! I am making them now. Can you also fry these to make tortilla chips? Will they work?

[@amydavis6453]

Good

[@jamesk8131]

Hi, what was the temperature you set for the skillet?

[@peggyluna4670]

You make everything look so easy and delicious!😋I’m making some and I can’t wait 😜 TFS 🌸❤️🌷

[@vittoriabakes]

How long do you cook them for after you flip the final time and they puff up?

[@michelleedwards7005]

Hi! Thank you for your delicious recipes. I have been trying and trying tortillas, but I can never get them to puff up. Any tips or hints as to why?

[@SaltyCocina]

Try wrapping the masa in plastic for 20-30 minutes before making them.

[@dreamagwyn2754]

Do you have to have a press to make them

[@SaltyCocina]

I use a press, but you can also make them without a press with 2 pieces of plastic and a pan or object with a flat bottom to press and shape the tortilla.

[@jaswas77]

I use a glass pie plate then I can see the tortilla

[@georgelopez84]

So do you let it rest inside the refrigerator?

[@SaltyCocina]

If I do use it all right away, I do refrigerate it

[@zenrazor659]

Can you give me the quantity of grams of water fir 100 g of maseca? Water at what temperature? Hot but hom many 40 ? 50°c? Thank

[@cheyennepalomares9009]

Can you press these out the night before and cook them the next day or same day pressure and cook

[@SaltyCocina]

You can prepare the masa the night before, wrap it in plastic and refrigerate. The masa will stay fresh for up to three day and you can use it as needed, Same day press and cook for a fresh tasting tortilla.

[@Aspen7780]

Fantastic! Looks so easy. I’ve been trying to make it from scratch, from blue corn I’ve grown, but no matter what I do they come out gritty, thick, and inflexible. I have made the masa by making the corn into posole, but from there I can’t seem to blend it fine enough I feel. I just bought some masa (same brand you used) and will try to see if it’s just me or the ingredients that’s the issue. Thanks again! They looked delicious Added: I now tried your recipe and my tortillas were still not puffing up. Suggestions? I have been pressing them between plates and pressing as hard as I can. Is a tortilla pressing what’s missing?

[@barry4967]

Try 500° F. or a little higher.

[@barry4967]

Try higher temperature.

[@doloresenriquez9275]

Does it matter if it's a metal or wood tortilla press? What temp do you cook the tortilla at? Mine never fluff up

[@SaltyCocina]

Wood or metal works. I set my temperature at 6.5 on my digital stove

[@riogrey9195]

Thank you for the recipe! If I was going to make tortilla chips out of this recipe, would I still make the tortillas and cook them like your video and then cut and fry or do you just press them then cut and fry? ☺️

[@SaltyCocina]

Yes, definitely

[@tic857]

Is it okay to make the dough the night before and let it sit on the counter or in the fridge over night?

[@cathymarquez3293]

👍❤❤❤😊yum.

[@Mindyourbusinessstalker]

Mine keep cracking and come out hard what am I doing wrong :(

[@junglepitts]

Sounds like to much flour and not enough water, that's happened to me. It's some trial and error to get it right.

[@gloriagibney3085]

❤️

[@TeeJayTV220]

New subbie🥰what else can be used besides that plastic wrap?

[@SaltyCocina]

A clean kitchen towel

[@francescastillo8243]

Tj: I have never tried it myself but you might want to experiment with parchment paper or foil paper. If you try it with a very small amount of masa (dough) and the masa comes off the paper, then I would say you are good to go. Why use a kitchen towel and then have to wash it.

[@janemartinez5607]

💕😱🤯😍😘

[@fionamckay]

Hi there, in another video this guy said the flour was soaked in lime juice and then dehydrated. Is that what you mean by Masa flour please? I'm from South Africa so cornflour here is literally just the maize pounded into flour. :)

[@Junior-ut2er]

The dried corn kernels are soaked and cooked in lime (calcium hydroxide) for the nixtamalization process. Then the corn is ground to make the masa.

[@fionamckay]

@@Junior-ut2er Thank you so much

[@michaelrg3836]

Hmm. I'm stuck in a country where I can not find masa flour anywhere!!

[@eogg25]

I can't figure out why my corn tortilla don't always buff up, first I thought they were to dry, then maybe the skillet was not hot enough. I made about 10. One puffed up really good some got a few bumps some buffed up half way. all from the same batch but they tasted ok.

[@jasminegetman7178]

Maybe you didn’t knead enough? The kneading is what creates the air bubbles

[@Lostwind25]

Salt??????

[@yajairavasquez328]

I followed the recipe but my tortillas look dry and don’t rise

[@tribalequestrian4954]

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