Homemade corn tortillas



25 min


1 h 20 min


16 Servings

Homemade corn tortillas

Mexican chicken tacos recipe. Photo, Sian Richards.


  • 2 cups masa harina flour
  • 1/2 tsp salt
  • 1 3/4 cups boiling water


  • STIR masa harina with salt in a large bowl. Gradually stir in water until a dough forms. Divide into 2 portions and shape each into a disc. Wrap each in plastic and let stand at room temperature for 30 min. Cut each into 8 equal wedges. Squeeze each into a ball.
  • PLACE a ball of dough between 2 sheets of parchment. Press down firmly with the bottom of a pie plate until tortilla is 4-in wide and 1-mm thick. If needed, use a rolling pin to gently press dough. Transfer tortillas to a plate. Cover with a lightly damp kitchen towel to keep it from drying out. If any tortillas crack, just reroll dough into a ball and press again.
  • HEAT a large non-stick frying pan or cast iron pan over medium-high. Add 2 or 3 tortillas. Cook until tortilla lifts away from pan and edges are lightly brown, 2 to 3 min per side.

Nutrition (per tortilla)

  • Calories
  • 26,
  • Protein
  • 1 g,
  • Carbohydrates
  • 5 g,
  • Sodium
  • 73 mg.


Prep Tip: If using a tortilla press, lay a piece of parchment on bottom of press. Place a dough ball on parchment. Cover with another piece of parchment. Press down to flatten into tortilla. It will be about 1-mm thick.

Shopping tip: Masa harina is finely ground corn flour. Look for it in the baking aisle of your grocery store.