Spiced Corn Tortillas

🕒 Prep: 10 min
🔥 Cook: 9 min
🍽 Serves: 4
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Spiced Corn Tortillas are a delightful twist on the traditional staple. With a hint of cumin and chili, these tortillas bring an exciting kick to your meals. Perfect for any occasion, they’re an easy way to elevate your homemade taco night.

Ingredients for Spiced Corn Tortillas

Masa harina is the heart of any tortilla, giving it that authentic corn flavor and texture. Ground cumin adds a warm, earthy spice that pairs beautifully with Mexican dishes. The chili powder introduces a subtle heat, making your tortillas stand out. Garlic powder provides a mild, savory depth without overpowering the other spices. Finally, a touch of salt enhances all these flavors, bringing everything together.

Tips & Tricks

  • If you don't have a tortilla press, a heavy skillet or even a pie dish can do the trick for flattening.
  • To keep tortillas warm, stack them and wrap in a kitchen towel; this keeps them pliable until serving.
  • If your dough is too sticky, dust your hands with a bit more masa harina.

Serving Suggestions

These spiced tortillas are versatile. Try them with grilled vegetables, a spicy chicken filling, or a hearty bean salad. They also pair well with a zesty guacamole or fresh salsa. For a breakfast twist, fill them with scrambled eggs and chorizo.

Frequently Asked Questions

Can I make these tortillas in advance?
Yes, you can make them a day ahead. Store them in an airtight container and reheat on the skillet before serving.
What if I don't have masa harina?
Masa harina is essential for the authentic texture, but if you're in a pinch, you might use finely ground cornmeal. The result won't be the same, but it can work in a bind.

Spiced Corn Tortillas Recipe Walkthrough

Start by gathering all your ingredients. In a large mixing bowl, combine your masa harina, ground cumin, chili powder, garlic powder, and salt. Use a whisk or your hands to evenly distribute the spices throughout the masa harina.

Next, gradually add your cup of warm water into the dry ingredients. This is best done with your hands, as you can better feel when the dough is coming together. Mix until you have a soft dough that’s neither sticky nor dry.

Once your dough is formed, knead it for about two minutes. This helps develop the structure and texture, resulting in smooth, pliable tortillas. If the dough feels dry, add a teaspoon of water at a time until it’s just right.

Divide the dough into 12 equal pieces. Roll each piece into a ball, keeping them covered to prevent drying out. Preheat your skillet or griddle over medium-high heat while you prepare the tortillas.

For each ball, place it between two pieces of parchment paper, and use a tortilla press or rolling pin to flatten it to about six inches in diameter. Carefully peel the tortilla away from the parchment and transfer it to your heated skillet.

Cook each side for about 30 to 45 seconds. You’ll know it’s time to flip when the edges start to look dry and slightly lift from the skillet. Once done, keep your tortillas warm in a clean towel until you’re ready to serve.

Why You'll Love This Recipe

  • Quick and easy to make, perfect for weeknight dinners.
  • Customizable spice level to suit your taste.
  • Freshly made tortillas are far superior to store-bought ones.
  • Only requires a few ingredients you likely already have.

Ingredients

Masa harina
1 1/2 cups
Warm water
1 cup
Ground cumin
1 tsp
Chili powder
1/2 tsp
Garlic powder
1/4 tsp
Salt
1/4 tsp

Step-by-step Instructions

1. In a large bowl, combine masa harina, ground cumin, chili powder, garlic powder, and salt.
2. Gradually add warm water to the dry ingredients, mixing with your hands until a dough forms.
3. Knead the dough for about 2 minutes until smooth and pliable.
4. Divide the dough into 12 equal pieces and roll each piece into a ball.
5. Preheat a non-stick skillet or griddle over medium-high heat.
6. Place a ball of dough between two pieces of parchment paper and flatten using a tortilla press or rolling pin until about 6 inches in diameter.
7. Carefully peel the tortilla from the parchment and place it onto the hot skillet.
8. Cook for 30-45 seconds on each side or until lightly browned and cooked through.
9. Repeat with remaining dough balls, keeping cooked tortillas warm in a clean towel.

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