Fresh corn tortillas are absolutely delicious; warm and soft with that distinctly corny flavour. They are perfect for tacos, tostadas and taquitos. They are also really easy to make, even without a tortilla press!
Nixtamalization and Fermentation
Traditional corn tortillas use masa flour, which is corn that has been fully nixtamalized. This is a process that involves soaking and cooking dried corn in an alkaline solution to break it down. It improves the nutritional content of the corn and is necessary for soft tortillas. However, it is not technically a form of fermentation.
Despite the alkaline nature of masa flour, it is still readily fermentable by Lacto-bacteria. Fermented corn tortillas have a tang of sourness that nicely compliments a spicy Mexican meal. Fermenting also ensures a nice smooth dough that is easier to work with.
Regardless, masa flour needs to soak to fully hydrate before making tortillas, so you might as well make fermented corn tortillas!
How to form tortillas
Probably the easiest way to make tortillas is with a tortilla press (affiliate link.) While I recently bought one at a garage sale, for years I formed tortillas by hand, using one of these two methods.
- Homemade press: Use a heavy, flat-bottomed pot as a tortilla press. My cast-iron dutch oven is perfect. Just flatten a ball of dough, then use a heavy pot to press it flat.
- Roll by hand: Most of the time I rolled out each tortilla individually on a pastry mat (affiliate link.) The pastry mat made it easy to peel off the soft tortilla.
- Tortilla Press: It took me about a year to figure out the best way to use my tortilla press. (Despite watching several demonstration videos!) There are two secrets: first, use wax paper or parchment paper to prevent sticking. Second, place the ball of dough slightly closer to the hinge (not in the centre) so it presses across the surface.
- Usually, I’m not fussy, and I leave the tortillas with uneven edges. However, when I’m serving tortillas to guests (or photographing my tortillas), I use a 6″ diameter pot lid to cut out a perfect circle after rolling.
Fermented Corn Tortillas
Homemade corn tortillas are easy and way more delicious than store-bought. Here’s how to make them without a tortilla press or special tools. Fermenting isn’t necessary, however, it’s an easy way to make sure you have a nice and soft dough.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 to 16 1x
- Category: Bread
- Method: Fermented
- Cuisine: Mexican
- Diet: Gluten Free
- 2 cups masa flour
- 1/4 tsp salt
- 1 1/3 cup water (non-chlorinated)
- Mix the flour, salt and water in a glass bowl. If fermenting, replace 2 tbsp of the water with 2 tbsp of lactic culture (see notes for details).
- Leave the dough to hydrate at room temperature for a minimum of 30 minutes and up to 8 hours.
- Divide the dough into 12 to 16 equal pieces, and form into tortillas. See the section above for different methods of forming a tortilla.
- Heat a griddle to medium heat. Working quickly, toast the tortilla for a minute on each side. Wrap freshly cooked tortillas in a tea towel to keep warm and serve immediately.
- To ferment the masa flour, add 2 tbsp of: yogurt, sauerkraut juice, kombucha or milk kefir.
- Corn ferments really quickly so don’t leave it out for more than 8 hours. Even 2 hours should be enough, as the masa will quickly become sour.
- I use a hot cast iron griddle to cook my tortillas, but a non-stick pan would work as well. Either way, don’t use oil because these are toasted not fried.
- The corn tortillas can be frozen after toasting. Just stack them in a zip-top bag and save them for future uses. Reheat from frozen by toasting for 2 minutes on each side.
- We love curtido and fermented salsa delicious and probiotic additions to our tacos.
Keywords: South American, taco, fajita, gluten free, vegan, egg free, dairy free, lard free, summer, fall, 3 ingredient or less