Homemade Corn Tortillas

After you make fresh tortillas at home you’ll never go back to store bought! They taste so fresh, the texture is so light and fluffy. At the moment I don’t own a tortilla press, so I had pretty good success using 2 gallon sized ziplock bags and using a rolling pin to roll the round shapes out.

Yield: 16 tortillas


2 cups masa harina corn flour.

1 1/2 cups warm water.

1/2 tsp. salt (optional)


In a medium bowl mix the corn four and water together until a light dough forms. It should be soft and not stick to your hands.

NOTE:  Have a small bowl of flour on the side if your hands get too sticky when pressing out the tortillas so you can dry your hands and it will help the dough from tearing.

Roll the dough into 1 1/2 inch balls until all the dough is portioned out.

Take the ziplock bag and lay on your counter. Take one ball at a time and top it with the other ziplock bag. Lightly press the dough and then use a rolling pin to smooth it out.

In a small non-stick pan heat it up to medium.

Once the tortilla is shaped gently peel from the plastic bag and into the pan.

Heat for 1-2 minutes on each side. You will want to flip it when you start to see the edges drying up.

Then flip again and cook each side until you see little dark spots and set on a plate and repeat until all tortillas are cooked. Let cool completely and store in the fridge for up to a week.

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