Homemade fresh corn tortillas are simple, wholesome, and irresistibly fun for kids to make! With just masa harina, water, and salt, you and your little one will mix, press, and cook fresh tortillas that are soft, flavorful, and perfect for any meal. Kids love the hands-on process of working and pressing the dough. They won’t be able to stop eating these fresh homemade tortillas!
Why Use Hot Water for Fresh Corn Tortillas?
If you notice, the recipe calls for hot water. Using warm or hot water when making fresh corn tortillas is essential for making the perfect dough. Hot water helps the masa harina absorb moisture quickly, creating a soft, pliable dough. Avoid using cold water whenever possible. It leads to dry, crumbly tortillas that won’t be nearly as tasty.
What Is Masa Harina? Your Guide to This Essential Fresh Corn Tortilla Flour
Before corn becomes a tortilla, it goes through a fascinating process. Mature corn is dried, and the kernels are removed. The kernels must then go through a process called nixtamalization, where they are boiled for about an hour in a 5% lime solution (not lime like the fruit, but rather limestone). This breaks down the tough outer hull, boosts amino acids, and unlocks niacin for better nutrition. Once softened, the corn is hulled, dried again, and ground into a fine powder called masa harina, which translates literally to “corn flour.”
At the store, look for instant masa harina (skip non-instant types, they need extra prep). Maseca is the most popular brand, but Bob’s Red Mill offers a great organic version. Have a favorite masa harina? I’m always searching for the best, so let me know yours!
How to Hydrate Masa Dough Like a Pro
One of the trickiest things about making masa dough is getting it perfectly hydrated. Correctly hydrated masa dough makes all the difference for soft, flexible tortillas. After adding water, let the dough rest for a few minutes so it fully absorbs. Here are some of the best ways to check to see if your masa dough is adequately hydrated:
The Pinch Test: Roll a tablespoon of dough into a ball. Slowly pinch the ball between your index (pointer) finger and your thumb until it is about ¾ inch thick. If there are large cracks around the edges of the disc, then the dough is too dry and needs more water. If you do not see cracks or the cracks are very small, then great!
The Pancake Test: Flatten a slightly larger ball in your palms until it is about ¾ of an inch thick. If it’s super sticky and clings to your hands, it’s over-hydrated, and you should add more masa. If your dough does not stick to your hand much, then great!
Alternate between these two tests until your dough is just right. As you cook your tortillas, keep checking! Your dough will likely dry out, especially in dry climates. To prevent this, drape a damp towel over your bowl of dough.
Do You Really Need a Tortilla Press?
No tortilla press? No problem! I’m a big advocate of not purchasing additional gadgets if you don’t need to. You can roll tortillas with a rolling pin, flatten them with a glass dish, or get creative with tools you already have. In my opinion, though, with limited experience rolling tortillas to be perfectly thick and round, a tortilla press is your best friend.
Reminiscent of flattening balls of Play-Doh with presses, I’m yet to find a child who does not love working the tortilla press! And in just a fraction of the time, they turn out perfectly flat and round every time. Just remember: always use plastic wrap or parchment on both sides to prevent sticking. Want to level up? Check out tortilla press silicone dough-rolling bags!
Kids Recipe Card
Fresh Corn Tortillas
Ingredients
- 2 cup masa harina
- 1 ½ cup hot water
- 1/2 tsp salt
Instructions
- Kids do: In a large bowl, combine the masa harina and salt.
- Kids do: Add only 1 cup of hot water. Make sure the water is not scalding.
- Kids do: Mix well using their hands. At this point the dough will be shaggy and dry. Add 1 tablespoon of water incrementally until the dough seems hydrated and starts to stick together.
- Both do: Take a small spoonful, roll it into a ball, and flatten it between your fingers until it is about ¾ inches thick. If you see cracks on the edges, repeat step 3 until you don't see cracks.
- Kids do: Roll the dough into balls about the size of golf balls.
- Kids do: Press the ball until it is about an ⅛ of an inch thick.
- Adults do: Demonstrate how to carefully place the raw tortilla on the hot skillet and cook it for about 2 minutes, flip, then cook the other side for about 2 minutes.
- Kids do: Press the rest of the dough balls, and carefully cook them all until golden brown.
