Corn Tortillas

Simple 3-ingredient corn tortillas made with masa harina, sized for a small batch of 4.

Prep: 10 minRest: 18 minCook: 5 minTotal: 33 min4 tortillas

Ingredients

Dough

  • 60 g masa harina
  • 88 g warm water
  • ⅛ tsp salt

Method

  1. Mix the masa harina and salt.
  2. Add the warm water and mix until a soft dough forms.
  3. Knead by hand for 1-2 minutes. The dough should feel like soft Play-Doh: moist but not sticky. Add water 5 g at a time if it cracks.
  4. Cover and rest for 15-20 minutes.
  5. Divide into 4 equal balls, about 37-38 g each.
  6. Place each ball between two sheets of baking paper or plastic. Press/roll into a thin 12-13 cm tortilla.
  7. Heat a dry cast-iron or nonstick pan over medium-high heat.
  8. Cook each tortilla:
    • First side: 45-60 sec, until it releases easily.
    • Second side: 45-60 sec.
    • Flip again: 15-30 sec. It may puff slightly.
  9. Keep cooked tortillas wrapped in a clean tea towel while you finish the batch.

Notes

Halved from an 8-tortilla batch to make 4, serving 2.

Don't use regular cornmeal/corn flour. Masa harina is nixtamalized corn and behaves differently.

If tortillas crack around the edges when pressing, the dough needs a little more water. If they're sticky and difficult to peel from the paper, you've added too much water.

For meal prep, cool completely, stack with baking paper between them, and refrigerate or freeze.

Divide into
4
tortillas

Nutrition Facts

Makes 4 tortillas

Serving size: 1 of 4 tortillas

Calories

Per serving

57

Total recipe

228

Total Fat
0.5g2.1g
Total Carbs
12.5g50g
Dietary Fiber
1.6g6.2g
Protein
1g4.1g

Meal Type

other

Cuisine

Mexican