Corn Tortillas

Corn Tortillas

jenn 1

"This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets."


1 h 5 m servings 146 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
  2. Preheat a cast iron skillet or griddle to medium-high.
  3. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
  4. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 140 Ratings


This is a very "basic" corn tortilla recipe. Traditionally, at least in Northern Baja - we use salt and 'additional' lime juice with the masa harina to prepare corn tortillas. There aren't man...

A few helpful hints to an otherwise good recipe. 1) A tortilla press is definitely the way to go. Less than ten bucks, no muss, no fuss. 2) Don't use plastic wrap or wax paper; both are...

PLEASE note: for those who are having trouble with sticking, add a bit more masa... your masa is to wet. Here's how; Mix the masa and water with your hands until it does not stick to your hands ...

Addendum: If you make the tortillas ''right'' they WILL puff up (or hinflar as we latin people say), no baking powder is needed. If you go to a tortilla making factory you will see the freshly m...

Alrighty!! I make homemade corn tortillas everyday. There was a previous comment about the tortillas not puffing up. Well, they should puff up. The steam that is trapped within the tortillas mak...

My husband is Mexican and I "home make" tortillas every night. He taught me how many years ago. I have a tortilla press, and I use a frozen sotrage bag cut to the size of the press circle. I...

I've come to love making tortillas at home, and I always use this recipe. But I don't have a press, so here's my technique: use a plastic cereal bowl like a cookie cutter to make a perfectly rou...

I use a locally produced masa available in our area to make corn tortillas very similar to your recipe. I have found that by substituting good homemade stock (vegetarian or meat) makes for ...

These were great! I used parchment paper to roll the dough. It works wonderfully. No sticking at all. I added a bit of salt to the flour before mixing it with water.