Homemade Corn Tortillas - Cook's Illustrated
Our method produces moist, flexible corn tortillas that actually taste like corn (sorry, store-bought tortillas). Oh, and they’re really fun to make.
Keywords
- Mexican
- Latin America & Caribbean
- Vegetables
- Fruits & Vegetables
- Vegetarian
- Breads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Tortilla press
- Food processor
- Cast iron skillet
- Instant-read thermometer
- Saucepan
- Whisk
- Colander
- Mixing bowl
- Baking sheet
- Oven
- Zip-top bag
- Plastic wrap
- Paper towel
- Kitchen towel
- Flat-bottomed pan
- Skillet
- Measuring cup
- Measuring spoon
- Parchment paper
- Wax paper
Ingredients
- 6½ cups plus ½ cup water, divided
- 2¼ cups (14 ounces) dried field corn
- 3¼ teaspoons pickling lime
- 1 teaspoon salt
- ½ teaspoon vegetable oil, plus more as needed
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