United States kitchen

Homemade Corn Tortillas

Name: Homemade Corn Tortillas
Cuisine: United States
Ingredients: 2 cups masa (masa harina, masa lista); 2 cups water; 1 teaspoon salt

Tortillas are a type of flatbread popular in Mexico and Central America, commonly made from wheat flour or masa. This recipe is for the masa (corn) variety; see Flour Tortilla for the wheat flour version.

PrepNot statedCookFollow stepsServesFlexibleLevelHome cook

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Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 8 method steps from beginning to end.
Measure and arrange all 3 listed ingredients.
Keep the recipe open and follow each step in order; the source does not state a total time.

Useful preparation guidance

Read the complete method before starting so ingredients and equipment are ready when needed.

Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.

Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.

General kitchen guidance; no recipe-specific claim has been added.

Step by step

Method

01
In a large bowl, stir together the masa and salt.
02
Add the water, and mix together well to form a dough.
03
Turn out onto a lightly floured board and knead for 5 minutes.
04
Divide the dough into ¼ cup (3 oz / 90 g) portions, and form them into balls.
05
Roll each ball into a flat round about 6 inches (10 cm) in diameter and ⅛ inches (0.25 cm) thick.
06
Heat a large heavy skillet over medium high heat.
07
Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
08
Remove from the skillet and keep warm in cloth towel.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Jon Sullivan; view original image record .