More Great Recipes: Mexican | Tortilla

Homemade Corn Tortillas

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Member since 2006

Serves | Prep Time | Cook Time


2 1/2 cups lukewarm water
1 tsp salt
2 cups of Harina de Maiz Blanco or Masa Harina
(this can be found in the Mexican section of most grocery stores)

Pour the water into a medium bowl and add the salt.

Very S-L-O-W-L-Y add the Harina, stirring occaisionally to allow it time to absorb the water.

Mix/Knead with your hands to form a large ball.

Begin to heat the skillet over medium heat.

Break off a piece and form into a ball the size of a large walnut.

Cover tortilla press with plastic. Place ball on plastic. Fold plastic over top of ball. Close tortilla press to flatte ball.

Open press. Peel back top layer of plastic. Lift the tortilla using the plastic and turn over onto your hand. Slowly peel back plastic.

Flip the tortilla over onto your skillet. Cook for about 30-45 seconds before flipping. Cook another 30-45 seconds. Use a spatula to transfer tortilla to a plate where you will stack your completed tortillas.

Repeat from step 5 until you have used all of our tortilla dough.

Use your homemade tortillas to make quesodillas or my "Homemade Green Enchiladas"

Pairs Well With


Once you try homemade corn tortillas, you'll never go back to storebought. I use a tortilla press that my very thoughtful husband bought for me on our honeymoon in Mexico. If you don't have a tortilla press, you could probably press your tortillas by laying the plastic on your counter, laying a ball of dough at one end, folding the plastic back over and pressing flat with a large book or smooth cutting board (don't use a textured one or your totillas will look funny).

Equipment needed

1 large freezer bag, cut down the side seams to make a large rectangle of plastic

1 Tortilla press

Damp washcloth

1 small skillet


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