Fresh-baked corn tortillas are like fresh-baked bread, amazing and so good! All you need is fresh ground corn masa or powdered masa harina, hot water, and a skillet. You can find masa harina in well-stocked groceries and Mexican markets. Smooth-ground corn masa is available almost exclusively from tortilla factories—make sure they’re grinding it from whole corn rather than reconstituting the powdered masa, which you can do yourself.
If you don’t have time to make your own tortillas, here are some suggestions by Chef Rick Bayless on how to buy them.
- Buy corn tortillas that are made by a local tortillería if at all possible—they’re typically fresher, made in an authentic fashion and often have no preservatives.
- Store them in the refrigerator for no more than a few days—freezing tortillas can often lead to brittle, dried out tortillas, or ones that have gotten mushy around the edge because of moisture condensation.
- If the tortillas have been made that day, you can quickly reheat them one at a time on a dry griddle or skillet (or even over a low direct flame); otherwise steam heat them in a microwave or vegetable steamer.