A taco is only as good as the tortilla used and with so few ingredients needed to make homemade corn tortillas, there’s very little reason not to. Fresh tortillas are softer and more flavorful than what you’ll find packaged at the store. They would take any
taco Tuesday night to another level, afterall, if you’ve put in the work to make great tacos al pastor, you need great corn tortillas to go with it.
Do I need a tortilla press to make corn tortillas?
You can get by without a tortilla press, but it will make the job so much easier. If you don’t have a tortilla press, place your dough between the two pieces of a plastic zip-top bag and place a work surface or cutting board. Use a heavy skillet to press down on the dough, applying as much weight as you can to flatten into a tortilla. It may not get quite as thin as it would if you used a tortilla press, but should get pretty close and will still give you good results.
Why do my corn tortillas crack?
If your tortillas are cracking and splitting at the edges or are really hard after cooking, your dough is not hydrated enough. When kneading your dough it shouldn’t be sticking to the counter, but should still be well hydrated without any dry spots. You are looking for the feel and look of play-doh. Just slightly tacky without feeling wet or sticky. Proper moisture will make sure your tortillas are soft and will help them puff up when cooking.
Can I make corn tortillas ahead of time?
Yes, absolutely. Cooked tortillas can be stored in an airtight container for up to 1 week or frozen up to 1 month. Rewarm tortillas in a skillet or directly over a flame. Let frozen tortillas thaw out first before reheating.
Now that you’ve conquered corn tortillas, give homemade flour tortillas a try.