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Corn Tortillas


  1. Mix Masa Harina and 1 cup water in a bowl.
  2. Add remaining water, 1 tablespoon at a time, until a smooth stiff dough is formed.
  3. Scoop a lump of dough the size of an egg into the palm of one hand. Pat it round and thin to 5 inches in diameter. Or use a rolling pin, putting dough between two pieces of plastic wrap. The best option is to use a tortilla press.
  4. Have the griddle hot and cook one minute per side until evenly light brown.
  5. Keep warm in a napkin if using at once.
  6. Wrap securely to freeze as they dry easily.

Yield: 12 (6-inch) corn tortillas

Other Southwestern bread recipes you may like...

Casa Vieja Roman Bread
Sweet Potato or Pumpkin Fry Bread
Pan Dulce Conchas
Fry Bread