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Corn Tortillas
5 from 18 votes

Corn Tortillas

Corn Tortillas are made from masa harina flour, water, olive oil, and salt, mixed into a pliable dough then shaped and cooked on a hot griddle. These tortillas develop characteristic brown spots and slight puffing when done. This recipe yields 10 to 12 tortillas, each roughly golf ball-sized before pressing, making them suitable for serving alongside Mexican dishes or using as a base for tacos and other fillings.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 259 kcal
Course: Side Dish
Cuisine: Vegan

Ingredients

  • 250 g masa harina flour 2 cups
  • 250 ml water 1 cup, warm
  • 1 tbsp olive oil
  • salt

Instructions

    Cup of Yum
  1. Mix all the ingredients together and knead until you can form a ball of dough.
  2. If you have time, let it rest for a bit, covered by a tea-towel. If not, it doesn't matter too much.
  3. Make small (about the size of a golf ball) balls of the dough. Each one will be one tortilla. The amount above is enough for 10 or 12 tortillas, depending on how big you like them.
  4. Cut up a Ziploc bag or parchment paper and lay it over the open tortilla press.
  5. Place a ball of the Corn Tortilla into the middle of the tortilla press.
  6. Close the tortilla press using the handle to flatten the Corn Tortilla dough.
  7. Open the tortilla press and check your dough if it is not thin enough you can press it once more
  8. If it the tortilla is much wider on one side than another, turn it round (so the fat side is nearer the hinge) and squeeze again.
  9. Then cook on a frying pan or a flat griddle. You don't need oil. They are done when they start to puff up or have brown spots on them.
  10. And when they are done, wrap in a tea towel to keep them soft.

Notes

  • The dough can be allowed to rest briefly covered to improve handling but this step is optional.
  • Press the dough balls evenly in the tortilla press to achieve uniform thickness and round shape.
  • Cook tortillas on a hot dry pan or griddle until lightly browned and slightly puffed, which indicates they are done.
  • No oil is necessary for cooking the tortillas, preserving their traditional texture and flavor.
  • The recipe yields approximately 10 to 12 tortillas depending on size preference.
  • Store any leftovers wrapped to maintain softness and reheat gently before serving.

Nutrition Information

Calories 259kcal (13%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 5g (8%) Sodium 6mg (0%) Potassium 164mg (3%) Fiber 4g (16%) Vitamin A 135IU (3%) Calcium 85mg (9%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 259

% Daily Value*

Calories 259kcal 13%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 5g 8%
Sodium 6mg 0%
Potassium 164mg 3%
Fiber 4g 16%
Vitamin A 135IU 3%
Calcium 85mg 9%
Iron 4.7mg 26%

* Percent Daily Values are based on a 2,000 calorie diet.