Corn Tortillas

Easy Corn Tortillas Using the Harvest Grain Mill - No Masa needed

Corn Tortillas

Discover the heart of traditional Mexican cooking with Eva’s easy and authentic corn tortilla recipe. Using just two ingredients and freshly milled corn from the Harvest grain mill, Eva shares her time-honored method for creating soft, flavorful tortillas straight from her kitchen to yours.

Ingredients

Mill 1 Cup Dent Corn (Makes 4-6 Tortillas, double or triple as needed)
Hot water as needed

Steps

Mill the Dent Corn
Start by milling the dent corn using a very coarse grind. This initial milling helps break the corn into smaller pieces. After this first pass, mill the corn again using a finer setting to produce a smoother corn flour. This two-step milling process improves the texture and consistency of the final tortillas.
Make the Dough
Gradually pour hot water into the corn flour while mixing with your hands. Continue mixing until the dough comes together and no longer sticks to your hands. The dough should be pliable and easy to handle.
Shape the Dough
Take small portions of the dough and roll them into 2-inch balls. These will be your individual tortillas. Place a dough ball between the plates of a tortilla press and press firmly to flatten it into a thin, even circle.
Cook the Tortillas
Heat a skillet or griddle over high heat. Once hot, place a flattened tortilla onto the skillet. Cook each side for about 30 seconds to 1 minute, or until it begins to bubble up and develops light brown spots. Flip and repeat on the other side.
Serve and Enjoy
Remove the cooked tortilla from the skillet and keep warm in a towel or tortilla warmer. Serve immediately and enjoy your fresh homemade tortillas!