Description
Simple, fresh corn tortillas made from masa harina, water, and salt — perfect for tacos, quesadillas, or wraps.
Ingredients
- 2 cups masa harina (instant corn masa flour)
- ½ teaspoon salt
- 1 ⅓ to 1 ½ cups warm water
Instructions
- In a mixing bowl, combine the masa harina and salt.
- Add warm water little by little and stir or knead until a soft, pliable dough forms (not sticky, not too dry).
- Let the dough rest for about 5 minutes, covered.
- Divide the dough into 10–12 equal balls (depending on desired tortilla size).
- Preheat a heavy skillet, comal, or griddle over medium‑high heat.
- Using a tortilla press (or between two sheets of plastic/wax paper), flatten each ball into a thin round.
- Carefully peel off the plastic and place the tortilla onto the hot griddle.
- Cook about 1–2 minutes on the first side until edges lift and brown spots appear, then flip and cook another 30–60 seconds.
- Remove and keep warm in a towel; repeat with remaining dough.
Notes
- If the dough cracks at the edges, it needs a little more water.
- If dough sticks, dust plastic sheets or hands lightly with masa harina.
- Press tortillas thin but not too fragile — aim for about 1–2 mm thick.
- Keep tortillas wrapped in a cloth to stay pliable.
- These tortillas are naturally gluten‑free.
Nutrition
- Serving Size: 1 tortilla
- Calories: ≈51 kcal
- Sugar: ≈0.2 g
- Sodium: ≈73 mg
- Fat: ≈0.5 g
- Saturated Fat: ≈0.1 g
- Trans Fat: 0 g
- Carbohydrates: ≈10.9 g
- Fiber: ≈0.9 g
- Protein: ≈1.2 g
- Cholesterol: 0 mg
