close up photo of handmade corn tortillas with text that reads handmade corn tortillas

Join Me In a Cooking Challenge!

My kids and I play this cooking challenge game at home all the time. They’re a great way to jumpstart some kitchen creativity because they force you to think outside of your cooking comfort zone and consider flavors in a new way.

If this is your first Dozen Oats cooking challenge, here’s how it works: My kids make up and select the categories, and I turn it into something edible (usually).

Join me! I always love seeing what you make. Share your creations with me on Instagram. Just tag me @dozenoats and use the hashtag #dozenoatschallenge.

Corn, Sweet, Orange, Taco Challenge – Part 1

text reads corn sweet orange taco

The prompts for this challenge were corn, sweet, orange, taco. Of course, the first thing that came to mind was tacos with handmade corn tortillas. So, for this challenge, I made corn tortillas from scratch with citrusy refried kidney beans and a sweet corn and pepper salad.

Doing my research on handmade tortillas, every recipe I found required a tortilla press and/or plastic wrap. But guess what…neither is required to make tortillas at home! 

They take a little practice, but the results are well worth it. I love making a big batch of these on the weekend to use throughout the week. They’re great for tacos, school snacks, or transforming leftover stew into a delicious stacked enchilada.

Equipment & Ingredients

Hop down to the recipe below for exact measurements.

  • Equipment: mixing bowl, cast iron skillet or griddle (or pan of choice), spatula or dough scraper, 3 large plates or a large clean work surface for dough
  • Ingredients: masa harina (corn flour), warm water, salt, lemon or lime juice (optional), olive oil (enough to oil the dough balls)

Video Overview

Cooking Instructions

Getting started tip: This recipe takes a little practice and may need small adjustments in water and masa harina as you go. Keep a small bowl of each handy before you get your hands messy.

close up of a hand kneading corn tortilla dough

Pour masa harina and salt into a large mixing bowl. 

Add warm water to masa harina a little at a time, mixing as you go.  Optional: add lemon juice to water.

Stir water and masa harina together until your dough is firm enough to knead with your hands. Knead dough, making adjustments in water and masa harina if needed. Dough should be moist but not sticky.

hand holding a ball of corn tortilla dough with olive oil on a plate in the background

Start heating your skillet on medium-high heat. 

Roll dough into 2-inch balls. Set dough balls aside on one of your plates.

On a second plate, pour about a tablespoon of olive oil.

close up photo of a hand holding a ball of corn tortilla dough and rolling it through olive oil on a plate

Working one at a time, roll dough balls lightly through olive oil.

close up of a hand pressing a dough ball into a flat tortilla

On the third plate, flatten dough balls into a tortilla shape with the palm and side of your hand. Tortillas will be around 1/8-inch thick.

Lift tortillas off plate with a spatula or dough scraper. Patch up your tortilla if needed before heating on the skillet.

Cook tortillas about 1 minute on each side. 

Place cooked tortillas on a plate or in a basket lined with a cloth napkin.

Serve warm. Refrigerate in airtight container 1-3 days.

Recipe & Video Recap

photo of a stack of homemade corn tortillas

Handmade Corn Tortillas

Make corn tortillas at home without a tortilla press or plastic wrap.
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 15
Calories 73 kcal

Equipment

  • mixing bowl
  • 3 plates or a large, clean flat surface
  • skillet or griddle
  • spatula or dough scraper

Ingredients
  

  • 2 cups masa harina corn flour
  • 1.5 cups warm water
  • 1/2 tsp salt
  • 1 tsp lemon juice optional
  • olive oil enough to oil the doughballs

Instructions
 

  • This recipe takes a little practice and may need small adjustments in water and masa harina as you go. Keep a small bowl of each handy before you get your hands messy.
  • Pour masa harina and salt into a large mixing bowl.
  • Add warm water to masa harina a little at a time, mixing as you go. Optional: add lemon juice to water.
  • Stir water and masa harina together until your dough is firm enough to knead with your hands. Knead dough, making adjustments in water and masa harina if needed. Dough should be moist but not sticky.
  • Start heating your skillet on medium-high heat.
  • Roll dough into 2-inch balls. Set dough balls aside on one of your plates.
  • On a second plate, pour about a tablespoon of olive oil.
  • Working one at a time, roll dough balls lightly through olive oil.
  • On the third plate, flatten dough balls into a tortilla shape with the palm and side of your hand. Tortillas will be around1/8-inch thick.
  • Lift tortillas off plate with a spatula or dough scraper.
  • Patch up your tortilla if needed before heating on the skillet.
  • Cook tortillas about 1 minute on each side.
  • Place cooked tortillas on a plate or in a basket lined with a cloth napkin.

Video

Keyword Corn Tortillas, Healthy Snack, Homemade Tortillas, Made from Scratch, Tortillas

Nutrition Information

Calories 73
Total Fat 1.7g
Saturated Fat 0.2g
Cholesterol 0mg
Sodium 180mg
Total Carbohydrate13.4g
Dietary Fiber 1.7g
Total Sugars 0.1g
Protein1.6g
Calcium 26mg
Iron 1mg
Potassium 53mg

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