Corn tortillas

Name: Corn tortillas
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: White Corn flour masa harina 0.8 cup; Water 0.67 cup; Vegetable oil 1 tsp; Fine salt 1 pinch

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229

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 229
Carbohydrates g 40.8
of which sugars g 0.8
Protein g 4.4
Fats g 5.4
of which saturated fat g 0.61
Fiber g 1.3
Sodium mg 395

Difficulty: Easy
Prep time: 15 min
Cook time: 12 min
Serving: 2
Cost: Very low
Note + 15 minutes of resting

PRESENTATION

Corn tortillas are a staple in Mexican cuisine—really, everyone loves them—from bustling city folks to families in little villages. And they're not just food; they are a cultural connection. The magic starts with the dough called 'masa,' made from white corn. It all starts with 'masa harina,' a fine corn flour. This stuff gets its tender texture and light color from being cooked, soaked with calcium oxide, and ground. Seriously, this step is super, super crucial for the perfect flavor and soft bite.

And you know what? In Mexican homes, this dough gets rolled into thin rounds and tossed onto a hot 'comal'—a flat griddle that gives every tortilla a toasty flavor and earthy aroma. So here's the deal: it’s not just a wrap for fillings. It's a piece of tradition that's soft, almost pillowy, and a must in any meal. Throughout Mexico, you'll spot variations in homemade corn tortillas depending on the region. Some places mix it up with blue or yellow corn for unique colors and flavors. Most stick to white corn, though, for that classic look.

Corn tortilla recipes get all the love at family gatherings or street stalls—always fresh and warm. They're perfect for scooping up beans, wrapping grilled meats, or as the base for tacos. Plus, these are naturally gluten-free corn tortillas, so everyone can dig in. Making them at home? Oh, that gives you an authentic taste of Mexico, way, way better than anything store-bought. The texture is this awesome mix of chewy and slightly crisp around the edges if eaten hot. Whether you are itching to learn how to make corn tortillas or just love the taste of something freshly made, this dish pulls people together, tells a story, and keeps culinary traditions alive. It’s the heart of many meals and a real testament to Mexican hospitality and flavor. For real.

How to prepare Corn tortillas

Dissolve the salt in the lukewarm water, then in a bowl, pour the masa harina, the water containing the dissolved salt, and the oil; knead very well and then let the dough rest for 15 minutes.

Cut two squares of parchment paper measuring 12 inches x 12 inches, and once 15 minutes have passed, take the dough and divide it into 6 equal pieces with which you will form 6 balls.

Place a ball in the center of a sheet of parchment paper, flatten it with the palm of your hand, cover it with the other sheet of parchment paper, and then with a rolling pin, roll out the dough to form a circle with a diameter of 6 inches. Of course, the circle will not be perfect, so to shape it perfectly, use a lid and a pastry cutter to cut the dough following a perfect circle.

Heat a non-stick pan (or crepe pan) on the stove, and when it's hot, take the tortilla placed on the parchment paper, lay it in the pan, and then gently remove the paper; cook the tortilla at moderate heat for a maximum of two minutes, turning it on both sides.

Place the cooked tortillas in a container lined with a clean cloth and keep them covered and warm until ready to use.

Tip

As an alternative to the rolling pin, to form perfect tortillas, you can get the traditional tortilla press, a press made of two metal discs joined by a hinge that closes like a book on each other, pressing the dough ball placed between them (and between two sheets of clear plastic), giving it the typical round and flat shape of the tortilla.