Tiffany Haney
Corn tortillas are a cornerstone of Mexican cuisine, and making them at home is a rewarding experience. While a tortilla press is ideal, you can also use a flat-bottomed skillet, a comal (Mexican skillet), or a non-stick pan to cook your tortillas. In this article, we will explore the process of making corn tortillas and provide tips for achieving the perfect result. We will also discuss the benefits of homemade corn tortillas and their versatility in Mexican and Tex-Mex cuisine. So, can you use a saute pan to make corn tortillas? Let's find out!
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, cast-iron skillet, or griddle |
| Pan heat | Medium |
| Pan preheat time | Minimum 5 minutes |
| Tortilla thickness | Less than 2mm or 1/10 inch |
| Tortilla diameter | 4 to 5 inches or 10 to 12 cm |
| Tortilla cooking time | 10-40-30 rule (10-15 seconds, 35-40 seconds, 30 seconds) or 1.5-2 minutes per side |
| Tortilla preservation | Keep in a plastic bag at room temperature for a few days |
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What You'll Learn
Corn tortilla ingredients
Corn tortillas are a staple in Mexican cuisine and can be used in a variety of dishes, including tacos, enchiladas, quesadillas, and burritos. Making corn tortillas at home is easy and requires just a few simple ingredients.
The primary ingredient in corn tortillas is masa harina, which is a type of corn flour made from nixtamalized corn. Nixtamalization is a process in which corn is soaked and cooked in an alkaline solution, typically limewater, to remove the hull and improve the nutritional profile of the corn. This process gives corn tortillas their distinct flavour and texture.
When purchasing masa harina, look for products labelled as "masa harina" or "instant corn flour". The ingredients list should include corn or maize, and hydrated lime or slaked lime. You can typically find masa harina in Latin American grocery stores or the ethnic food aisle of larger chain supermarkets. It is also available online, but it may be more expensive.
In addition to masa harina, you will need water to form the dough. The amount of water needed will depend on the brand and type of masa harina used. Warm or hot water is recommended, as it helps to activate the masa harina and create a more pliable dough.
Salt is another important ingredient in corn tortillas. It enhances the flavour of the tortillas and can be adjusted according to taste and the fillings used. Fine sea salt or standard table salt can be used, but the amount added may vary depending on the type of salt.
While not strictly an ingredient, plastic wrap or parchment paper is useful for lining the tortilla press or pan and preventing the dough from sticking. Additionally, a small amount of corn starch or dry masa harina can be used to dip the edges of the dough before pressing to further prevent sticking.
With these ingredients and some simple kitchen tools, you can create delicious, soft, and foldable corn tortillas at home.
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Preparing the dough
Corn tortillas are usually made with three ingredients: corn flour (masa harina), water, and salt. To prepare the dough, start by adding 2 cups of masa harina to a large bowl. Then, add 1 1/2 to 2 cups of very warm water to the masa harina. You can also use hot water, but let it cool down for a minute before mixing it with the flour. If you want to bring out the flavour of the corn, you can use fine sea salt or standard table salt. However, if you use table salt, you will need slightly less.
Mix the corn flour and salt in a mixing bowl, then add the water and stir with a wooden spoon until a dough forms. Let the mixture cool down for a few seconds, then knead the dough in the bowl for about a minute or two until you can form a dough ball. If the dough seems too dry or too wet, add a little more water or masa harina to the dough. The dough will be a little gritty at first, but it should become more pliable as you knead it.
Once the dough is ready, transfer it to a clean worktop and cut it into eight pieces. Then, roll out each piece of dough into a ball the size of a plum or a slightly large golf ball.
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Using a tortilla press
Corn tortillas are typically made from corn flour (masa harina), water, and a pinch of salt. While it is possible to make corn tortillas without a tortilla press, using one simplifies the process and yields more even results.
To use a tortilla press, start by lining it with a piece of plastic—grocery bags tend to work better than parchment paper or plastic wrap, as they are thinner and less likely to wrinkle or crumble. Place a ball of tortilla dough in the centre of the press, closer to the hinge, as this will allow the dough to spread as it is pressed. The size of the dough ball will determine the size of the tortilla, so you may need to experiment to get your desired result.
Close the top plate and press down gently—the weight of the press should do most of the work. For more control, jiggle the handle side to side rather than pushing down on it. Flip the tortilla over and press again. Repeat this process until you have a tortilla that is roughly ⅛ of an inch thick.
Once you have pressed your tortilla dough, it is ready to be cooked. Place the uncooked tortilla in a non-stick skillet, comal, or griddle over heat, and flip it until it starts to puff, indicating that it is fully cooked. Keep fresh tortillas warm by wrapping them in a cloth towel or tortilla warmer.
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Cooking the tortillas
Corn tortillas are typically cooked on a comal (a Mexican skillet), a cast-iron skillet, or a non-stick pan. It is important to use a non-stick pan to ensure the tortillas do not stick to the pan while cooking. If you don't have a non-stick pan, you can use parchment paper to prevent sticking.
To cook the tortillas, first, heat your pan on medium heat for at least 5 minutes. The ideal temperature for cooking tortillas is around 350-375 degrees Fahrenheit. While the pan is heating up, you can start shaping your tortillas.
The dough for corn tortillas is typically made with masa harina (traditional) or pre-cooked cornmeal, water, and salt. The dough should be soft and pliable, with a distinct corn flavor. Roll out the dough to a thickness of about 2mm and a diameter of 4 to 5 inches. You can use a tortilla press, a rolling pin, or even a flat-bottomed skillet to roll out the dough between two sheets of plastic or parchment paper.
Once the pan is hot, gently place the tortilla dough onto the pan. You can use your hands or a spatula, being careful not to burn yourself. Cook the tortilla for about 1½ to 2 minutes on each side. The cooking time may vary depending on your pan and stove, so keep a close eye on the tortilla to avoid burning.
You will know the tortilla is ready to flip when it slides around the pan easily after about 10 to 15 seconds. After flipping, cook until the edges look drier, which should take around 35 to 40 seconds. Then, flip it again and cook for another 30 seconds.
Once the tortilla is cooked, transfer it to a dish towel or kitchen cloth to keep it warm and moist. Corn tortillas are best served warm shortly after they are cooked. If you are not eating them right away, let them cool completely before storing them in a plastic bag at room temperature for a couple of days.
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Storing corn tortillas
Freezing is another option if you want to store your tortillas for longer. To freeze, keep the tortillas in their original packaging, or double up with a freezer-safe resealable plastic bag. Before sealing, remove as much air as possible, and label the bag with the date. Frozen tortillas can last up to six months and can be thawed on the countertop or in the refrigerator. It is not advisable to put frozen tortillas directly onto a hot pan, as they may stick.
To heat your tortillas, use a comal, a cast-iron griddle, or a skillet. Warm the pan, then add the tortilla, flipping it two to three times until both sides are lightly browned. If the tortilla is dry, you can mist it with water to soften it.
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Frequently asked questions
Yes, you can use a saute pan to make corn tortillas, as long as it is non-stick.
You will need corn flour (also known as masa harina or masa flour), water and salt.
First, mix your corn flour and salt in a bowl. Add hot water and stir until a dough forms. Knead the dough for a minute or two, then cut it into eight pieces. Roll each piece into a ball, then use a rolling pin to roll them out between two sheets of plastic. Heat your pan to a medium heat, then cook each tortilla for around 1 minute on each side.
If you don't have a rolling pin, you can use a tortilla press, or simply flatten the dough balls with your hands.
