Gluten Free Corn Tortillas | Video recipe
Gluten free corn tortillas are so easy to make at home. Even if you haven’t done it before, I’ll guide you with my step-by-step video tutorial and I promise, you’ll be making the best mexican tortillas in no time.
Corn tortillas (tortillas de maĆz) are sold in every latinoamerican food store but making them from scratch at home are definitely a lot more delicious.
Mexican corn tortillas
I don’t think I need to explain how important are tortillas de maĆz for Mexicans. Is pretty much well know by now that they’re a basic food and that our gastronomy is entirely based in this type of bread.
But, true to be told. There are still many misinformation about how exactly are those corn tortillas made.
Corn Tortillas vs Flour Tortillas
For instance, it’s pretty common to confuse wheat flour tortillas with corn tortillas but actually they’re completely different, made with different ingredients and even with different techniques.
Flour tortillas are delicious for sure, but they’re not an option for people who have gluten intolerance. In the other hand, gluten free corn tortillas are perfect for anyone who don’t want or can have wheat flour in their daily diet.
If you want to know how to make wheat flour tortillas, just click on the link. But if you’d like to know how to make gluten free corn tortillas at home, keep reading because I’ll reveal all my “secrets”.
What do you need
- Nixtamalized corn flour – Not cornmeal, not polenta flour and definitely, not wheat flour. This flour is also called masa-harina and you can find it at any Latino American food store or in Amazon.
- Water – Regular water at room temperature. Not need for hot water.
How to shape corn tortillas
Nowdays, the most easy way to shape tortillas de maĆz is by using a tortilla press. There are some types availables at the latinoamerican stores or Amazon. There are also some tortilla makers (some sort of pasta machines) that are amazing because you can make them more faster.
But, you don’t really need a press or any machine to make tortillas. In some places in Mexico, tortillas are shaped by hand. It can be tricky and requires a lot of practice but there are other ways -a lot easier- to make tortillas.
Don’t forget to check out our video below to see how to easily shape tortillas.
Using a rolling pin: You just need to place the dough between two pieces of plastic, to avoid the dough from sticking to the working surface. Roll the dough into a 17 cm (7″) thin circle.
Using a heavy dish: Again, use two sheets of plastic or and then press with a heavy plate to shape the tortilla (see video).
How to make perfect round shaped tortillas
Take a plate or anything with a rounded shape a little bit smaller than the tortilla you just pressed (I use a container cover). With a knife, cut around the edges. Peel off the tortilla carefully, as shown in the video.
The excess of dough around the cicle with remain stick to the plastic, you don’t have to discard it, just incorporate it again to the rest of the dough and make more gluten free corn tortillas.
Can you freeze tortillas?
Absolutely, gluten free corn tortillas are perfect to freeze. Let them cool completely, then wrap them tightly with cling film, or place them in a zip bag and freeze for up to 3 months.
To thaw them, place them in the fridge over night, next day tortillas will be defrosted and you can heat them up before eating.
How to eat up corn tortillas
- Heat up a cast iron skillet or a comal over medium heat. Place two or three tortillas at once and heat for about half a minute each side or until soft.
- On the microwave. Wrap tortillas in a clean kitchen towel, then put them in a microwave container or a plastic bag and heat them in intervals of 30s.
Troubleshooting
- Rough cracks on the edges of a tortilla means the dough need more water.
- In the other hand, if you see it’s hard to take the uncooked tortilla with your hands because the dough will stick on your fingers or it will break when you place it on the skillet; means the dough have too much water.
- If the tortilla doesn’t puff while cooking means you need to knead the dough a little more longer. Also, you can press a little bit with your hands (carefully) or with a spatula to make it puff.
Gluten free corn tortillas recipe
In a medium bowl add masa-harina and a pinch of salt. Start adding water and mixing with your hands until combined. Then knead until a no-sticking dough forms.
- Divide dough in 8 portions (about 50-55 gr each). Form balls and cover with a damp kitchen towel to avoid from drying.
- Heat a cast iron skillet or a comal over medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm.
Place a dough portion over a sheet of plastic (10″x10″/25×25 cm). Press it a bit with your fingers to make a patty.
Cover with another plastic sheet with the same size and roll until you have a 0,5 cm / 0,20 inch thick tortilla.
Take off the sheet on top, then, carefully place the tortilla in your hand with the dough touching your palm, close to your fingers.
Peel off the remaining sheet and place the tortilla on the hot skillet. Cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.
Turn the tortilla over again and cook for another 15 seconds, until the tortilla begins to puff.
Place the tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.
How To Use Corn Tortillas:
- Tacos:Ā Definitely the most common use is for tacos. You can make Tacos al Pastor, Vegan Lentil Tacos, Steak tacos, or load those tortillas with anything yo prefer! Crispy tacos are also made with corn tortillas, such as tacos dorados or tacos de papas.
- Flautas:Ā Flautas are delicious! Try those traditional Chicken Rolled Flautas or Chicken and Cheese Taquitos.
- Tostadas:Ā Corn tortillas are fried or toasted in the oven then served with your favorite toppings. Check out this Tostadas de Pollo.
- Enchiladas:Ā You won’t go wrong with enchiladas, no matter which type you make, I recommend those scrumptious Red Chicken Enchiladas (very traditional!) or some cheesy Green Enchiladas.
- Chilaquiles:Ā Got gluten free corn tortillas leftovers? Try Chilaquiles Verdes, or migas for breakfast!
- Chips:Ā For sure one of the best uses, you can use your tortillas leftovers and make totopos (tortilla chips).
- Soups: Make a delicious sopa de tortilla with chicken and cheese.
- Classic: Serve warm gluten free corn tortillas with your favourite Mexican dishes, such as Beef in Chile Colorado, AlbĆ³ndigas stew, ChicharrĆ³n, Caldo de Res and many others!
Watch How To Make It
HUNGRY FOR MORE? Subscribe to our Newsletter and follow along on Pinterest, Facebook, YouTube, and Instagram for all updates. Thank you for watching our easy guide for homemade gluten free corn tortillas.
Gluten free corn tortillas | Step by step recipe
Ingredients
- 1 Ā½ cup masa harina (about 170 gr)
- water at room temperature (about 1 ā cup /260 ml)
- pinch of salt salt (optional)
Instructions
- In a medium bowl add masa-harina and a pinch of salt.
- Start adding water and mixing with your hands until combined. Then knead until a no-sticking dough forms.
- Divide dough in 8 portions (about 50-55 gr each). Form balls and cover with a damp kitchen towel to avoid drying.
- Heat a cast iron skillet or a comal over medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm.
- Place a dough portion over a sheet of plastic (25Ć25 cm). Press it a bit with your fingers to make a patty.
- Cover with another 25x25cm sheet and roll until you have a 0,3 cm (0,12 inch) thick tortilla.
- Take off the sheet on top, then, carefully place the tortilla in your hand with the dough touching your palm, close to your fingers.
- Peel off the sheet and place the tortilla on the hot skillet.
- Cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.
- Turn the tortilla over again and cook for another 15 seconds, until the tortilla begins to puff.
- Place the tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.
NOTES
- Little cracks around the edges of a tortilla means the dough need more water.
- In the other hand, if you see itās hard to take the uncooked tortilla with your hands because the dough will stick on your fingers or it will break when you place it on the skillet; means the dough have too much water.
- If the tortilla doesnāt puff while cooking means you need to knead the dough a little more longer. Also, you can press a little bit with your hands (carefully) or with a spatula to make it puff.
I could finally made puffy tortillas thanks to your video. Thank you so much! The texture of the masa is definitely the key for puffy and soft tortillas. I have seen so many recipes where the edges are cracked and that is a clear sign of dry masa.