Corn Tortillas

By • June 29, 2012 • 15 Comments

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Makes 8 to 12

  • 2 cups masa harina
  • 1 1/4 cups hot water
  • 1 dash salt
  1. Dissolve salt into the measured glass of warm water. Pour over the bowl of masa harina slowly, stirring as you go.
  2. Mix until combined; smooth but not sticky. Knead/press into a ball. Cover, and let rest for as long as you can wait 30 minutes to 2 hours.
  3. Lay out a few (2 to 3) sheets of parchment paper and fetch that nifty casserole dish or pyrex to help you press out the dough.
  4. Pinch off a golf-ball sized chunk of dough and roll into a smooth ball. Set between two pieces of parchment and start to flatten a bit with your hand. Continue with hands, or for even edges, grab a heavy bowl and put your weight into it over the sheets of parchment and the ball. Remove, peel back parchment, viola.
  5. Cook for two minutes on each side in an non-greased frying pan (cast iron is best). Set aside and begin to stack ‘em up.
  6. Fill with something tasty.
Jump to Comments (15)

Tags: corn, tortillas

Comments (15) Questions (1)

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8 months ago Sharon

Actually, if you buy a bag of masa harina, which can be found at any Mexican market, there's a recipe for tortillas right on the bag. I'd follow that one if I were you.

Steph

8 months ago Stephanie Bourgeois

Stephanie is the Head Recipe Tester of Food52.

The recipe has been updated so the amounts of masa harina and water are correct. Let us know if anything else comes up.

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about 1 year ago Julie

Does anyone know if the brand P.A.N. Precooked White Maize Meal flour is an adequate substitute for "masa harina"? I live in South America, and while there are many brands of corn flour, most of them don't work for Mexican corn tortillas.

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8 months ago maria bucco

no, PAN doesn't work for tortillas, is precooked.

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8 months ago Julie

Thank you, Maria, for the answer. Rats...

Stringio

about 1 year ago crazyblues

TYPO TYPO TYPO!!!!!!

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over 1 year ago Viola

This version has the ratios wrong and is different from the other version. It should be 2 cups masa to 1 cup water, not the other way around! Can you please change it?

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over 1 year ago Luvtocook

The editing for this recipe is terrible! From one page to the next the measurements don't agree; and, is hot water or warm water to be used? Did anyone read this before it was printed? Really sloppy editing.

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over 1 year ago Satm

Hello. Can you tell me the difference between Masa Harina and finely ground corn flour. Living abroad, while Masa Harina is not available, finely ground corn flour is. Thanks.

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over 1 year ago Daniella Price González

Out of curiosity, why does it need such a long 30 min-2hout resting time?
Nearly all the other corn tortillas i've made calls for 5-10 min resting time. The longer the rest, the better the result?
Ta! =)

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over 1 year ago Rafatz

Where is the corn in these "CORN" tortillas?

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over 1 year ago Abbie C

Masa harina is finely ground corn flour.

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7 months ago Jocelyn

Masa harina is the finely ground flour made of corn that has been TREATED WITH LIME (aka calcium oxide - not the fruit). Finely ground corn flour does not act the same as masa harina (which I found out the hard way). It has a totally different consistency and will fall apart when you try to make a thin tortilla out of it.

Coopers

almost 2 years ago aussiefoodie

I think there is a typo in this recipe - should read 2 cups mass and 1 cup water

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over 2 years ago nchinjosephs

What type of Masa was used in this recipe?