4-Ingredient Homemade Corn Tortillas Recipe

well Bakers this week I'm very excited to share a recipe with you for corn tortillas I absolutely love these tortillas and I really wanted to share them with you because I know you'll love them too it's a very simple dough we're going to start out by mixing it by hand with just a few ingredients just four actually so into our Bowl here I'm going to add some masah harina now this is typically what you'd use to make corn tortillas masah harina means uh dough flour and it is made from ground Masa um you you can buy lots of different brands out there uh this isn't instant Masa this is just regular into the bowl now these are corn tortillas but it's a little bit of a mix it's corn and white flour I'm adding in white flour because it makes them more pliable and it makes them lighter so they're not as uh kind of they're easier to eat and they're not as starchy they're a little bit lighter a little bit bubbler um so they're not 100% corn now going to this add in a little bit of salt going to give that a mix up by hand just like that and then into this I'm going to add in some olive oil when researching this recipe I saw that the best tortillas and the recommendations I got that I read online were that they have to have fat in them so I think the um addition of olive oil and then just rubbing it in there with your hands getting it all the way throughout really gives these tortillas lovely flavor but as we fry them off later you're going to see that it also kind of creates these little ear pockets and these little bubbles which makes them that little bit lighter lovely look at that super fast so here I have some hot water and I'm going to pour that in I could use my wooden spoon like a normal person but I'm just going to put my hand in there and bring my dough together we use hot water cuz we want that to hydrate that flour and the Masa really well you'll almost like see it plump up when when adding in liquid to any dough sometimes even pastry I don't add it all in and I hold a little bit back just in case I don't need it all in this instance for myo I'm going to use all those drops lovely so I'm going to be honest with you I wouldn't have had a corn tortilla until I was 25 and moved to the US it's just um you know not something that you would find in Ireland until today you can find some fantastic um food from Latin America in Ireland um a lot of people traveled there over the years and bought back those lovely flavors and the culture to Ireland I will tell you now I love tacos so I am all about this recipe right now okay lovely look at that ball of dough clean Bowl we're on the right track do do do onto our countertop just going to bring that together with my hands give it a quick knead there we go lovely A really lovely soft dough to work with nice take your knife or your dough divider and we are going to divvy this up into 12 to 15 even tortillas I'm going to make my life easy and let you know that each ball of dough weighs around 45 G so somewhere in and around there just so you get the same size tortilla every time so I've wanting to test this recipe for a while and one day when I was at home and George was watching cartoons I decided like this is a good time to test this recipe while he's you know occupied and the dough was really easy to make and I just knew was like it was just really lovely to work with and I was like George would probably love this so I made the dough and I brought him over the tortilla press to do some tortillas and he stood there for I'd say around 20 minutes and pressed tortilla after tortilla T after tortilla let's see how big it is wow watched his show moved on stacked the ones he had just done and and then just kept on going it was so cute and so adorable and then at the end of the day he had the tortillas for his dinner and he absolutely loved them how was it so good so good you're fantastic cook one trick I've learned as a mom over the last few years is when I involv George in his food and what he's eating he will always eat it later on which is just fantastic I feel like I I've succeeded when I see that happening once you've got your dough just do a quick little round up in your hand you want to do this quick we don't want the dough to hang around and for it to get dry and then just pop them onto a plate doing the little bit of allpurpose flour in here it makes the dough easier to work with also so that's why I like to add it in okay so that's our dough here's what I'm going to do like I said we don't want it to dry out otherwise it'll be very difficult to roll later cover it with some cling wrap set them over to the side room temperature let them relax for around 30 minutes let that gluten relax and it'll be so much easier to roll out and work with later so I'll be see you in a few minutes okay now for the rolling I can feel with the resting that um the dough has softened which is what dough does when it rests you know pastry bread dough and anything like that when you let it rest it releases liquid and it gets a little bit wetter which will make it easier to work with so I'm going to show you two ways you can roll it out by hand on a flowed surface you can take your dough ball and roll it out to around 6 in in diameter and get it as round as you can as best as possible let me see 6 in oh I have to say this is my Pary trick I can always get it right with the diameter 6 in just like that nice and thin not too thick it'll plump up a little bit when it Cooks so this is a nice thickness so that's option number one option number two is a tortilla press now I have to say I'm not one for gadgets and you know that at this stage but I ordered one of these online because I just thought it would make the whole process faster when we were doing our shoes for them I'm going to link this on my site with the recipe it wasn't the cheapest on the market Market but it wasn't crazy expensive and it makes life so much easier so we have our dough in there between two pieces of parchment we are going to press it hence the name tortilla press lovely round flat tortilla in no time at all we're going to stack those over there and then just continue with the rest of them so this is really fun with the press and it makes life so much easier so I feel like you're more inclined to make them more often when it's such an easy process and I have to say after seeing George make them that day I emailed his school and I asked could I go in and make tortillas with uh the class and let me tell you something going into um a little a preschool class full of four-year-olds and making tortillas with them so they could have their own homemade quesadillas is probably one of the hugest things you could ever do super sweet they all had their own little ball and they all pressed it they were awesome there we go another tortilla ready to go so just keep on going with the rest of your dough so here I have a cast iron skillet I have it heated to around a medium a little bit lower you don't want it smoking or too hot but you do want to get it nice and hot before you start uh frying these off so on we go and here's the thing I'm going to set my timer set a timer don't guess this to around 30 to 45 seconds per side it doesn't take long and you don't want to overdo it but in quite a short time you'll start to see little bubbles form on top and that is the water and the oil in there if your pan is smoking make sure to turn it down that was 45 seconds I'm going to flip it over lovely so we have some nice Brown Scorch bits around the edge this is looking good we don't need too much color here our timer is about to go off so it should be done on the other side now here's what I do um I flip it over over one last time back onto the original side and look at this there you go often when you do that third flip it will puff up full of air just like this giving you a lovely light tortilla wow it's just getting bigger and bigger that's gorgeous so let me just show you while it's hot off the griddle you can see those layers you can see that it's a little bit lighter than a traditional 100% corn tortilla and that water and the oil in there gives gives you that kind of almost flakiness continue cooking off as many tortillas as you want and don't go over 45 seconds we just want to get them lightly brown like I said if we get them too Brown they're going to end up being hard at the end being able to experiment with breads from different countries and cultures is just so satisfying to me as a baker these are easy to make they're fun and they're such a versatile food you can have them by themselves you can have it as a quesadilla or you can do my favorite thing which is make tacos out of them I'm pretty simple when it comes to my tacos I like protein I like sour cream and guacamole on top a little bit of cheese in there and then some spicy sauce on top this a fantastic meal and how great is it to be able to tell somebody you made Tortillas from scratch this is the kind of food that gives me all the feels on the inside it's comforting it's warm it's cozy it's Cary the flavor of tortilla is so good if you take anything away from this video just know that it is so simple with just four ingredients to make your own tortillas at home and believe me it is well worth it I hope you're inspired to go out get the ingredients and make these homemade tortillas for yourself and you'll know how satisfying they are thanks so much for watching I'll be back here again same time same place next week I'll see you then with a brand new recipe delicious