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–+ servings
Corn tortilla stacked with chili

Corn Tortillas

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 tortillas
Author: Nico Pallotta

  • 1 cup (150 grams) masa harina or pre-cooked corn meal like PAN
  • 1 cup (240 grams) hot water almost boiling
  • ½ teaspoon (½ teaspoon) salt

  • MAKE DOUGH: Mix the 1 cup masa harina and ½ teaspoon salt in a mixing bowl.
    Add 1 cup hot water and stir with a spoon until a dough forms.
    Let cool for a few seconds, then when you can handle it, knead in the bowl for about a minute to form a smooth dough ball.
    Transfer onto a clean worktop and cut it into eight pieces.
    Shape into balls and cover with a kitchen cloth.
    How to make the dough for corn tortillas
  • SHAPE TORTILLAS: Roll out dough balls with a rolling pin, on a piece of parchment paper or on a lightly floured surface.
    Corn tortillas are shy of 2mm thin (less than 1/10-inch) or the height of a quarter-dollar coin.
    The diameter should be between 4 to 5 inches or 10 to 12 cm.
    Alternatively, you can use a tortilla press.
    how to roll out a corn tortilla with a rolling pin
  • COOK TORTILLAS: Heat a comal, cast-iron skillet, or non-stick pan on medium heat.
    Cook the tortilla for 1½ to 2 minutes per side. You might have to lower the heat to medium-low.
    Keep warm and moist, wrapped in a kitchen cloth. Serve immediately.
    homemade corn tortillas on a kitchen cloth
Nutrition information is an estimate for 1 corn tortilla out of 8.
BEST FLOURS FOR CORN TORTILLAS
We tested and can vouch for the following brands:
  • Bob’s Red Mill golden corn flour masa harina.
  • Maseca instant corn masa flour.
  • PAN pre-cooked yellow corn meal.
  • PAN pre-cooked white corn meal.
TIPS
Shaping: Our advice is to shape the next tortilla as the previous one is cooking because corn flour dough dries quickly.
Serving: Corn tortillas should be served warm shortly after they are cooked. They are soft and pliable and have a delicious corn flavor.
As they cool down, the starch loses moisture and becomes stiff, chewy, gritty, and rubbery.
STORAGE
  • Room temperature: Keep leftover corn tortillas in a plastic bag at room temperature for a couple of days.
  • Freezer: Transfer the tortillas to a freezer-friendly bag and freeze it for three months.
  • Reheat: Warm them in the microwave for 1 minute.
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