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Homemade Corn Tortillas

COOK TIME
15 mins
PREP TIME
45 mins
SERVINGS
12 tortillas
RATE THIS RECIPE
(5)
COOK TIME
15 mins
PREP TIME
45 mins
SERVINGS
12 tortillas
RATE THIS RECIPE
(5)

Ingredients

  • 2 cups masa harina corn flour (see Cooks' notes)

    Chef notes

    • Shopping notes: Masa harina is a type of corn flour that can be purchased in the Mexican food section of some supermarkets, at Mexican food shops and online. Do not substitute regular cornmeal. 
    • Tools needed: Tortilla presses can be purchased, and while they do churn out perfectly uniform tortillas, they're not necessary to make a tasty one.
    • Time-saving tip: if you let the dough sit for too long, it will stiffen, so it's best to make these right before serving.

    Preparation

    Place corn flour in a large bowl, and slowly pour between 1 and 1 1/2 cups of hot tap water on top.  Mix with hands until combined (dough should be firm).  Cover bowl with a towel and let sit for 30 minutes.  Heat the grill (or griddle) to medium-high heat.  Form dough into 2-inch balls (if it feels too stiff, add another tablespoon or so of water).  Using the palm of your hand, press dough balls in between 2 pieces of parchment paper (these are homemade and do not need to be perfectly round!).  Place on grill or griddle, and cook for about 1 minute on one side, and 30 seconds on the other.