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Homemade Corn Tortillas

  Masa harina tortilla flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Warm water 1 1⁄4 Cup (20 tbs)

1. In a medium mixing bowl combine the tortilla flour and, if desired, the salt; add water. Stir mixture together with your hands till dough is firm but moist (if necessary, add additional water, 1 tablespoon at a time). Let dough rest for 15 minutes.
2. Divide dough into 12 equal portions; shape into balls. Use a tortilla press or a rolling pin to make tortillas. If using a tortilla press, place dough between 2 sheets of waxed paper on the press; press to a 6-inch circle. If using a rolling pin, flatten dough between 2 sheets of waxed paper. Roll from center to edges into a 6-inch circle. Repeat with remaining dough.
3. Preheat an 8-inch ungreased skillet or griddle over medium-high heat. Remove a sheet of waxed paper from a tortilla and place the tortilla, paper side up, in the hot pan. Carefully peel off remaining waxed paper. Cook, turning every 30 seconds, about 2 minutes or till tortilla is dry and light brown (tortilla should still be soft). Keep tortillas wrapped in foil while making additional tortillas to prevent them from drying out. Use tortillas immediately or cool and store.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 660 Calories from Fat 66

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 499.5 mg20.8%

Total Carbohydrates 140 g46.8%

Dietary Fiber 8.3 g33%

Sugars 0 g

Protein 17 g33%

Vitamin A Vitamin C

Calcium 83.5% Iron 45.9%

*Based on a 2000 Calorie diet

Homemade Corn Tortillas Recipe