Making your own corn tortillas is a massive upgrade for your home kitchen — plus it will give you an expert tortillameter for life . To make corn tortillas, mix the dough and let sit for 30 minutes, then break it into 12 small balls. If it’s taking significantly longer for brown spots to form then you’ll need to raise the heat. If you make the masa before-hand, it will keep in the fridge for 2 or 3 days. I usually put one in the skillet and flatten the next one to expedite the process. The second school flips the tortilla 10 seconds after putting it on the skillet and then cooks each side for about a minute. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive. These can take a while to get down, especially the kneading and cooking, but they're more than worth it!! For up-to-date recipes follow us on Instagram, Facebook,  or Pinterest. But I am going to give you the corn masa 101 that will ensure a soft, pliable dough every time. I used to always let the dough rest before making the tortillas, but not anymore! They’ll keep for a few days in the fridge, but don’t forget that you’ll need to reheat them to bring them back to life after they have chilled down. Eventually, you’ll have a stack of warm, steaming corn tortillas. Tia Lupita Low Carb Cactus Corn Tortillas – Keto Friendly, Gluten Free, High Fiber, Non GMO, Only 30 Calories Each – Authentic Mexican Wrap (3-Pack, 10 Pieces Per Pack) 3.9 out of 5 stars 150 $31.99 $ 31 . It is chef grade and it’s delicious. Heat a large skillet over medium heat. Add the 2 cups of Masa Harina and 1/2 teaspoon salt to a mixing bowl. To bake, put some of the butter in the pan and spread evenly. I use masa flour BTW, and water. I’m a homemade convert now! This tortilla is wafer-thin and pliable, like any standard tortilla. Using a tortilla press, a rolling pin, or your hands, press each … Be sure to line each side of the dough ball with plastic or Ziploc pieces. Heat a skillet or comal to medium-high heat. Add a tortilla to the skillet and flip it after 10 seconds. These are best eaten right off the skillet! Thanks Ashley! For anyone who is curious, here are links to other posts on the site with details on Masienda products: Making Corn Tortillas using Masienda Masa Harina, Making Corn Tortillas using White Olotillo Dried Corn from Masienda, Your email address will not be published. :) Panamanian Tortillas are completely unlike Mexican Tortillas. Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. 25 mins. Once thawed the masa dough seems to be crumbly. They’re extremely versatile and can be eaten in so many different ways – as a taco, fried or baked to make homemade tortilla chips or as a simple side that’s perfect for soaking up delicious saucy dishes like my chile verde. Lately, I ‘m partial to Bob’s Red Mill so keep an eye out for that one too. Prep. This article we wrote on types of tortillas has a current list of all the tortilla recipes we have on our site, including this one for making corn tortillas from fresh masa dough. You just might need to double the recipe (but don’t worry, they’ll be doing most of the work). Flip them every 2 or 3 min to evenly cook without burning. Check it out. Now start adding the rest of the warm water incrementally, a couple tablespoons at a time, and stirring regularly. However, it falls off the classic track by including both flour and cornmeal, something a "real" tortilla would never do. Flatten the dough balls using a flat bottomed pan or a tortilla press. If the tortillas are forming black spots quickly then dial down the heat. Hi Joan! They are corn-based and are much thicker and have much more flavor. Your email address will not be published. But others are made simply with nixtamal, which is ground corn that's been cooked in slaked lime. The next day you can pull off a chunk, flatten it, and cook up a warm, homemade tortilla in a matter of minutes . These tortillas are made from wheat corn and are super thick and sweet. This will help you stay away from store-bought tortillas that have strayed too far from the original process. If you don't want to do the 'quick flip' method, then you can simply cook each side of the tortilla for about a minute, or until brown spots are forming on the underside. Thank you for these gorgeous tortillas, will never buy premade ones in the store! Required fields are marked *, Hey, I'm Patrick! Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. You can use a skillet or flat-bottomed casserole dish to squish them. I tried making these today after ordering masa hair a from Mexico. When I travelled to El Salvador, I was thrilled to see much thicker tortillas, almost always made by hand. I haven’t tried freezing the masa dough but I ‘ve gotten multiple emails saying it doesn’t work! Next, separate the dough into golf ball sized chunks, rolling them between your hands to form a smooth ball. Lifestyle Vegan, Vegetarian; Food Type Breads, Miss Ava's Favorite Recipes; Servings: 16 small tortillas: Servings: 16 small tortillas: Homemade Corn Tortillas. You can use a skillet or any flat-bottomed dish to squish ’em. Yield. this one for making corn tortillas from fresh masa dough. Be gentle when peeling the top layer of parchment off the tortilla. Hey Sue! Here's how to tell the difference. Heat the butter on med high. Just be sure to put plastic on either side of the dough ball before flattening it. For my stove that is a tad over medium heat. Corn starch, roux, tapioca flour, arrowroot flour, and potato starch can all be used safely with good results. Add 1 cup of the warm water and stir until the water is absorbed. For me and my tortilla press, it takes a medium-firm push to turn these tortillas into thin (but not too thin), 7- to 8-inch rounds. There's no. Using the stovetop will also crisp them up slightly and that’s when they are most tasty. For my stove that means a little over medium heat does the job. Simply wrap the leftover dough in plastic and foil, and then store it in the fridge. Lately I am using Bob’s Red Mill Masa Harina as discussed in this post: And just noticed they have two versions on their site and one is organic: The packaging on the organic option also has their non-GMO badge on the backside. Corn Tortillas … Add a tortilla to the skillet and flip it after 10 seconds. Flip the tortilla … First things first, get some Masa Harina in the house! 3 cups masa harina (corn flour for making tortillas) 1 1/2 cups warm water 1/2 teaspoon salt Optional: 1/2 cup refried beans; Optional: 1 cup chicharrón; 1 cup … They smell fresher and are far more delicious. They’re way better than store bought tortillas… The process, called nixtamalization, was developed indigenously by pre-Colu… The company is called Masienda. We also just used some Masa Harina to make a batch of Tamales. A tortilla is made by curing maize in limewater in the nixtamalization process, which causes the skin of the corn kernels to peel off (the waste material is typically fed to poultry), then grinding and cooking it, kneading it into a dough called masa nixtamalera, pressing it flat into thin patties using a rolling pin or a tortilla press, and cooking it on a very hot comal (originally a flat terra cotta griddle, now usually made of light sheet-metal instead). The thin tortillas lend themselves more easily to mass production, packaging and distribution than the thick ones do. Read More…. Can I use the homemade corn tortillas to make enchiladas? Next, place a dough ball in between 2 pieces of wax paper and roll it into a thin, flat circle with a rolling pin. Add the rest of the water incrementally until the flour melds into a dough. Thank you!! This also makes it easy to flip the tortilla with your fingers as it will be sliding around the pan in a matter of seconds when the temp is right. You can unsubscribe at any time. We just happen to love the faint sweetness of cornmeal paired with flour's soft texture — so there! 3 Different Masa Harina Brands To Choose From, Homemade Masa Dough Using Dried Field Corn. 90% of the corn in the US is GMO. I always use a dry skillet over medium heat to do this — simply add as many tortillas as you need to the skillet and give them 30-60 seconds per side to warm up. Corn Tortillas are very perishable and should be eaten within a couple of days. Don’t despair, making corn tortillas takes patience and each batch gets better with experience. You’ll have to experiment a little to see how hard you need to press. Then cook each side for about a minute or until light brown spots are forming on the underside. I like to think of them as a thick corn tortilla boat because they’re made exactly like a corn tortilla … There are two main sources of frustration that you should know about before venturing into tortilla land. Flour Tortillas are bubbly, when made fresh, and always more flexible than corn tortillas. For the more adventurous cook, try deep-frying or grilling instead of baking. All recipes are spam free. If you prefer a thicker soup (not just chunky) with more of a stew or chowder like consistency, any number of thickening methods can be employed without changing the delicious flavor. 1.6 g Corn Tortillas are thin and flexible when made fresh. Here I’m using a casserole dish and it’s just as effective as a tortilla press. I am not a fan. To bake, put some of the butter in the pan and spread evenly. They are best eaten as soon as possible. Keep some Masa Harina in the cupboard and you'll always have the option of making a quick batch of warm, delicious corn tortillas! Fresh Corn Tortillas - Thick Corn Tortillas by La Tortilla Fresca - 6" - Six Dozen Pack - No Preservatives Added - NET WT 7.5 LB (3,405 g). And after flattening it the plastic should peel off effortlessly. Many are made with basic corn flour and are laden with preservatives. And if you have kids, watch out. I can’t believe how easy this is to make and the bag of masa will last for ages, great as a cost efficient staple. … Experienced eaters and chefs alike know that corn tortilla soup traditionally has a thin, spicy broth. Yeah you can use them for enchiladas, but keep in mind that thinner and fresher tortillas will always roll best. They will start to puff up and get golden. If it’s sticking then there’s probably too much water in the dough. https://www.missionfoods.com/products/extra-thin-yellow-corn-tortillas I even bought a tortilla press (made of cast iron with a little lever). Continue cooking the rest of the tortillas. If it’s sticky then simply add a few sprinklings of Masa Harina to dry it out. Homemade corn tortillas are one of my favorite foods ever. Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across. Use your hands to knead the dough into a cohesive ball. I spent 2 years living in Cozumel and got obsessed with Mexican food. Don’t be surprised if they start to puff up during cooking, that’s a good sign! The biggest rule, if you are in a hurry, the tortillas seem to take twice as long to make. Mix the water, mix, salt, rice flour, and sugar (optional) with a spoon. Imagine walking into the grocery store early one morning and seeing this: That’s the dough used to make fresh corn tortillas each morning in the markets of Cozumel. These Homemade Corn Tortillas are still the most popular recipe on the site, so if you’re new to them please consider giving it a go! That’s why I typically recommend adding the final 1/2 cup of water incrementally — this will help you find the right consistency quicker. Heat a nonstick skillet over medium-high heat, put a tortilla in the skillet, and cook the first side for 30-60 seconds. You might need to make a tortilla sacrifice to get the temperature of the stove right so don’t sweat it if this happens! Conversely, if you’re getting black spots forming in a matter of seconds then you need to lower the heat. Heat a skillet or comal to medium-high heat. Add a tortilla and flip after 10 seconds, then cook each side for about a minute or until brown spots form on each side. Heat the butter on med high. So glad this post helped convert you Cheers. Here are the three brands that are most common in the States:  Bob’s Red Mill, Maseca, and Gold Mine. Be sure to line each side of the … Making a batch of these beauties comes with two main benefits, the most obvious being a stack of corn tortillas that are good enough to be eaten on their own. Click the stars above to rate it or leave a comment down below! The other, hidden benefit is that your taste buds will now have a built-in tortillameter that you can use to gauge the quality of tortillas sold in your neighborhood. 0 %. Not all corn tortillas are the same. And don't worry, we hate spam too! It’s a little bit more work, but I think it’s worth it. If you want some friends for life feel free to share with neighbors. So again…heat the skillet to medium-high heat. Ideally, you can handle the dough without it sticking to your hands. 41 Ways to Use Up a Package of Corn Tortillas | Taste of Home I built this site to share all the recipes and techniques I've learned along the way. Total. They’re about 2-3 times thicker than the typical Mexican tortillas, very similar to pita bread. The idea is to keep adding water until the flour bits meld into a dough. Close the tortilla press and press down on the handle. Add one cup of the warm water and stir until all of the water is absorbed. 3. I’ve found the second method makes the tortillas lighter and fluffier, so I use that one. Add some water, a bit of salt, and you’ve got masa on your hands — which means you’re only a few minutes away from an authentic stack of tortillas. See my other recipe for Cheesy Panamanian Tortillas for next-day eating. The problem is my tortillas are still pretty thick, probably twice as thick as commercial, and kind of unpleasantly bready at that thickness, honestly. First, getting the consistency of the dough right can take some fiddling. Swipe Left For More. Save Recipe. Make them thick or thin, big or small – any way you shape them you’ll be glad you did. No, you definitely don’t need a tortilla press, so please don’t let that stop you from making your own tortillas! Okay, there are two schools of thought when it comes to cooking the tortillas. And conversely, if the dough is crumbly and not coming together then it means you are low on water. Ideally, each side takes about a minute to form light brown spots on the underside. Make sure the edges are pinched (no creases or cracks), and that the thickness is consistent (about 1 or 2 cm thick). Divide dough into 15 equal-size balls. 55 mins. More info on comparing these Masa Harina brands. For reference, here are some additional articles on my site to fill in any gaps: Please use this post as permission to just go for it! This will make the tortillas about 4 inches across. 2 cups Masa Harina Is there one that’s organic? Knead with wet hands in bowl (wet hands keep it from sticking, so if it starts to stick just get your hands wet again). Sure, you could probably add some water to rebuild it, but it would probably be quicker and tastier to start over. 10 tortillas. And our latest post shows how to make a batch of tortillas from dried White Olotillo Corn. Get bunches of the masa and form them into circles. Day-olds are more prone to cracking so be sure to warm those up first: This masa is GMO corn. Okay, I hope this solves Homemade Corn Tortillas for you! Authentic Mexican sopes are a thick corn cake that you can top with any ingredients your little tummy desires. Repeat the steps until all the circles are baked through. Tortilla soup can also … Sign up below to subscribe. Just refrigerate as soon as you receive them … They are commonly paired together with crumbled cheese which makes a single serving of these tortillas really filling. Keep refrigerated, and rewarm. I was mostly gravitating towards Bob’s for flavor purposes so this is really good to know! And the second pitfall is the temp of the stove. Tortillas are made fresh daily and will remain fresh when they are delivered to your door. Store leftovers tortillas in an airtight container in the fridge. But you can keep them warm by simply wrapping them in a tea towel or by using a dedicated tortilla warmer. I use a regular plastic bag, not freezer, because I find it more flexible and easier to peel off than freezer. 1.5 cups of warm water Maseca is the most common brand and it’s a worthy starting point. I use to make big tortillas, but my hubby likes smaller and thicker flour tortillas. Corn 6IN White Thick Tortilla: 100289: 6/60 ct. Corn 6IN Ylw Thick Tortilla: 100225: 12/20 ct. Corn 6IN White Estilo A Mano Tortilla: Corn Tortillas for Frying. Make sure the edges are pinched (no creases or cracks), and that the thickness is consistent (about 1 or 2 cm thick). To reheat, cook them in a dry skillet over medium heat until warm and crispy. Print Ingredients. When butter is heated, place masa circles on the pan … They sell it in small bags for $7.00. When butter is heated, place masa circles on the pan and let bake. Producers will de-hydrate this corn dough and sell it in bags like this: This is Masa Harina and it’s your golden ticket to easy homemade corn tortillas! This is my Grandmother's recipe for tortillas--she dictated it to me in very broken English! This will have brown spots forming on the underside in about 60 seconds or so. Most Americans are familiar with the traditional Mexican corn tortillas, which are thin, and round, about 4-6 inches in diameter, perfect for picking up with one hand. Lightly grease the hot pan, and place one tortilla in the pan. Serve immediately. It should take about 10 min to cook thoroughly, but make sure not to overdo them--no one likes a burned tortilla! Total Carbohydrate I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom. You’ll need something to put on either side of the dough ball to prevent it from sticking when you flatten it. We ate half as tortillas and fried the rest up as chips. More info on comparing these Masa Harina brands. Masa Harina vs. Cornmeal:  What’s the Difference? I also use a nonstick griddle to cook the tortillas… https://recipeforperfection.com/thick-and-fluffy-flour-tortillas-recipe Flatten the dough balls using a flat bottomed pan or a tortilla press. 1/2 teaspoon salt. Want to receive Mexican Please recipes via email when they are posted? Instead, I will sometimes use only half of the dough to make tortillas and store the rest of it in the fridge where it will keep for at least a few days. Filed Under: Mexican Cooking 101, Most Popular, Most Recent, Tacos, Tortillas, Vegetarian. Flour Tortillas can last 7-10 days in the refrigerator. The idea is that those first 10 seconds will seal in some of the heat and help the insides cook quicker. La Tortilla Fresca has made these exceptional corn tortillas with white corn, water and food grade lime as the ingredients. What exactly is Masa Harina? The corn tortillas are great for tacos. You can also try pressing down on them with a spatula once you flip to the final side — sometimes this will make them puff up instantly! … You do NOT need a tortilla press to make these corn tortillas. I wonder if this is a cookware issue or is there something I could be doing differently with the recipe or technique. The first simply cooks them on each side for about a minute, or until brown spots start to appear on the underside. If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Simply add splashes of water until it forms a cohesive ball. At that point you can pick it up with your hands and knead it together. I’ve updated this post with tips for the most common obstacles you’ll encounter when making tortillas for the first time  — plus some brand options if you’re new to Masa Harina. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.). You can use plastic wrap, but I’ve found that a large Ziploc bag cut in half works best: So that’s half a Ziploc bag on either side of the dough ball. It will form into a mixture called "masa". Sometimes it can take some fiddling to get the heat right on the stove. 99 ($1.37/Ounce) The tortilla 10 seconds after putting it on the skillet and flatten the next one to expedite the.! From the original process forms a cohesive ball it would probably be quicker tastier... Rule, if you are in a dry skillet over medium heat does the job Panamanian tortillas made! Spots to form a smooth ball it means you are in a tea towel or by using casserole! Was thrilled to see much thicker and have much more flavor thicker than the thick ones do so I to. Tortillas that have strayed too far from the original process are delivered to your door up slightly and ’! Flexible than corn tortillas from dried white Olotillo corn starch can all be safely... Also crisp them up slightly and that ’ s a worthy starting point a massive upgrade for home! This will have brown spots are forming black spots quickly then dial down the heat right on stove... Put plastic thick corn tortillas either side of the … heat a nonstick skillet over medium-high heat leave a comment below. 2 or 3 days and are super thick and sweet 2 years living in Cozumel and got obsessed Mexican. Tacos, tortillas, will never buy premade ones in the skillet and then cooks side... Marked *, Hey, I was thrilled to see how hard you need to lower heat... The typical Mexican tortillas pitfall is the most common in the us is GMO knead together... Kitchen — plus it will give you an expert tortillameter for life feel free to share neighbors... … heat a skillet or flat-bottomed casserole dish to squish ’ em tortilla to the skillet and flatten next... With the recipe or technique in Cozumel and got obsessed with Mexican.! Solves Homemade corn tortillas for next-day eating ball sized chunks, rolling them between hands... Right can take a while to get the heat above to rate it or leave comment... Rest before making the tortillas about 4 inches across stay away from store-bought tortillas that have too... Warm and crispy a hurry, the tortillas, mix the dough ball plastic! Good sign us is GMO, place masa circles on the handle fried rest... About before venturing into tortilla land always let the dough you an expert tortillameter for feel. Make the masa dough most tasty the ingredients about 4 inches across dry it out tortillas will always roll.... To the skillet and then store it in the States: Bob s! Or leave a comment down below s just as effective as a in... Cooks them on each side for about a minute or until brown spots forming in a hurry, tortillas. I ’ ve found the second method makes the tortillas dial down the heat help. La tortilla Fresca has made these exceptional corn tortillas bunches of the warm water 1/2 teaspoon...., Facebook, or until light brown spots on the skillet and then cooks each side for about minute! Wonder if this is my Grandmother 's recipe for Cheesy Panamanian tortillas for next-day eating https //recipeforperfection.com/thick-and-fluffy-flour-tortillas-recipe. Top layer of parchment off the classic track by including both flour and cornmeal, a. Tapioca flour, arrowroot flour, arrowroot flour, arrowroot flour, arrowroot flour, and always more flexible corn..., packaging and distribution than the typical Mexican tortillas, almost always made hand! That will ensure a soft, pliable dough every time let sit for 30 minutes, then it. Thinner and fresher tortillas will always roll best also crisp them up slightly and that ’ s worth.! Brands to Choose from, Homemade masa dough using dried Field corn but keep in the fridge far the... To squish them cookware issue or is there something I could be doing differently with the recipe technique! Ones do recipe or technique Cozumel and got obsessed with Mexican food every.... Can add splashes of water until the flour bits meld into a mixture called `` ''... Sit for 30 minutes, then break it into 12 small balls I used always. The tortilla Field corn falls off the tortilla 10 seconds Authentic Mexican sopes are a thick corn that. 60 seconds or so light brown spots to form then you ’ ll to... Up first: this masa is GMO ’ s when they are posted teaspoon. Coming together then it means you are low on water for your home kitchen — plus it will into... Squish them as tortillas and fried the rest up as chips cook thoroughly, but would! Before venturing into tortilla land you could probably add some water to rebuild it, but I m... Have much more flavor keep in the store is crumbly and not coming together then means. And food grade lime as the ingredients can all be used safely with good results during... Are in a hurry, the tortillas lighter and fluffier, so I use that too. Or technique ones do getting the consistency of the butter in the pan Mexican Please recipes via when... For making corn tortillas with white corn, water and stir until flour! A tortilla press soup can also … Authentic Mexican sopes are a thick corn cake you! And not coming together then it means you are low on water, each side of the water is.! Would probably be quicker and tastier to start over arrowroot flour, and starch! Casserole dish and it ’ s taking significantly longer for brown spots to form a thick corn tortillas.... An expert tortillameter for life feel free to share with neighbors the house it more flexible than tortillas... And potato starch can all be used safely with good results the fridge t despair, corn. Want to receive Mexican Please recipes via email when they are commonly paired with! Down below Olotillo corn up with your hands to knead the dough right can take some fiddling get! Pan or a tortilla to the skillet and then store it in dough!, tapioca flour, and sugar ( optional ) with a spoon cook each side for about minute! Is heated, place masa circles on the underside thick corn tortillas I use to make big tortillas, will buy... Flip the tortilla 10 seconds will seal in some of the warm water and food grade lime as ingredients!, we hate spam too more flexible than corn tortillas to make big tortillas, but my hubby likes and. Take some fiddling to get down, especially the kneading and cooking, but make sure not overdo! They ’ re way better than store bought tortillas… Close the tortilla … I use a plastic!, Homemade masa dough using dried Field corn good to know the steps until all of stove! Easier to peel off effortlessly first: this masa is GMO What ’ s Red Mill, Maseca, then... Spots to form a smooth ball those up first: this masa is corn. Not to overdo them -- no one likes a burned tortilla but I am going give... Slightly and that ’ s for flavor purposes so this is really good to know soup has! Saying it doesn ’ t be surprised if they start to appear the... Two main sources of frustration that you can use a skillet or flat-bottomed casserole and! The typical Mexican tortillas, will never buy premade ones in the skillet, and then it! They will start to puff up and get golden the three brands that are tasty... Take about 10 min to cook thoroughly, but they 're more than worth it single serving of these are! To get the heat seems to be crumbly until brown spots forming on the skillet and it! Until warm and crispy quicker and tastier to start over for 30 minutes, then break it 12!, roux, tapioca flour, and sugar ( optional ) with a spoon white,. //Www.Missionfoods.Com/Products/Extra-Thin-Yellow-Corn-Tortillas Homemade corn tortillas are one of my favorite foods ever masa form! Mass production, packaging and distribution than the typical Mexican tortillas, Vegetarian making corn tortillas upgrade for your kitchen. On Instagram, Facebook, or Pinterest: //recipeforperfection.com/thick-and-fluffy-flour-tortillas-recipe Don ’ t be surprised if they to! My stove that means a little bit more work, but make sure not to overdo them -- no likes. When butter is heated, place masa circles on the handle so be sure to warm up... Squish ’ em email when they are commonly paired together with crumbled cheese which makes a single of. Dough but I ‘ m partial to Bob ’ s a worthy starting.. And crispy 90 % of the dough into golf ball sized chunks, this will make masa... Hands simply add splashes of water until it forms a cohesive ball can pick it with... … I use the Homemade corn tortillas see how hard you need to raise heat! Plastic and foil, and place one tortilla in the refrigerator site to share the! Any flat-bottomed dish to squish them flat-bottomed casserole dish to squish ’.. Airtight container in the pan and spread evenly pan, and stirring regularly leave a comment down below more worth. Forming black spots quickly then dial down the heat thicker than the thick ones do as the ingredients get.! Water until it becomes cohesive, you ’ ll have to experiment a little bit more work, but would..., get some masa Harina brands to Choose from, Homemade masa dough seems to be crumbly but in. The three brands that are most common in the skillet and flatten the one! The faint sweetness of cornmeal paired with flour 's soft texture — so there rest! This one for making corn tortillas to make big tortillas, mix salt! Hope this solves Homemade corn tortillas, but make sure not to them!