TORTILLAS ROJAS | Red Corn Tortillas Recipe | Soft Corn Tortillas

red corn masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: white corn masa harina

Whole grain masa harina offers more nutrients, while white corn masa harina is more widely available.

Remove the stems and seeds from three guajillo chilies.

Rinse the chilies to remove any debris.

Place the cleaned chilies in a pot and fill it with water.

Bring the water and chilies to a boil, then shut off the heat and let them steep for 20-30 minutes until soft and pliable.

Place the softened chilies in a food processor with half a cup of water and puree them.

Strain the puree to remove any seeds and skin, discarding the solids.

In a mixing bowl, combine 2.5 cups of instant corn flour with 1 teaspoon of salt and mix well.

Add the hot water and the guajillo chili puree to the flour mixture and mix until combined.

Cover the mixture and let it rest for 15-20 minutes to absorb moisture.

After resting, roll the masa into balls, about the size of a golf ball, and keep them covered.

Using a tortilla press, place a masa ball between two pieces of plastic and press it out into a tortilla.

Carefully peel the tortilla off the plastic and place it on a preheated griddle or comal.

Cook the tortilla for 10-15 seconds on one side until it starts to darken around the edges.

Flip the tortilla and cook for another 45 seconds, tapping it to encourage puffing.

Continue cooking the remaining tortillas and store them in a container after cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary