Corn Tortillas

A few weeks ago, I needed corn tortillas for an enchilada recipe. I could not find a single corn tortilla in the grocery store, so when I saw that masa harina was on sale, I thought, “Yay! New challenge!” It turns out that it’s pretty easy to make tortillas. I just used the instructions on the bag of masa harina.

Corn Tortillas
from the Maseca masa harina bag

Makes 16 tortillas

  • 2 c Maseca
  • 1/4 tbsp salt
  • 1 1/4 c water

Combine the masa harina with salt and water to form a dough. Dough should be smooth and not sticky. If the dough feels dry, add water one teaspoon at a time until it reaches the right consistency. Keep dough covered with a damp cloth.

Divide the dough into 16 equal portions, and roll each portion into a ball, keeping them covered when not in use.

Unless you are lucky enough to have a tortilla press, you will need to use a rolling pin. Place a ball of dough between two sheets of plastic wrap or wax paper. Roll the dough out until it is approximately 5 inches in diameter (it will be very thin).

Carefully place the circle of dough into a heated frying pan and cook over medium-high heat, approximately 50 seconds on each side. It should be slightly browned on each side. Keep cooked tortillas under a cloth until ready for use. I haven’t figured out how to get them perfectly round, but maybe you will have better luck.


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