Homemade Corn Tortillas

Okay, don’t be frightened. This isn’t that scary. And, it really doesn’t take long once you get the hang of it. You’ll need some Maseca Masa, Water, and Salt. That’s it. The Masa is about $4 for a HUGE bag. Below is a photo of what you want to get.

Now that you have your Masa, measure out two cups (rough measure), and put it in a medium bowl.

Then add about 1/3 tsp salt.

Then add about 1 1/4 C warm water.

Make sure your hands are clean, and start mixing! Mix dough with your hands until the dough is soft. If dough remains crumbly, add more water, a TBS at a time, until soft.

Dough should look like this…

Cut into 16 equal parts. I can’t even cut straight with a ruler, so I think I ended up with about 14 various sized parts.

Roll into balls, and place next to each other. Oh, I guess I ended up with 13 pieces and not 14. I need to work on my cutting skills.

To keep from getting dried out, place a damp paper towel over the dough balls while you’re working.

Now for the fun part. Since I don’t have a tortilla press (and most of you probably don’t either), you get to shape the tortillas by hand. Get two sheets of plastic wrap, and place one sheet on top of a cutting board, or other hard non-slippery surface. Place a dough ball on the bottom layer of plastic wrap, and top with another sheet of plastic wrap. Push the ball into a circle, working from the middle out. You want it to be nice and thin. This isn’t pita bread!

Place in a skillet heated to medium high. It should take about a minute on each side. They’ll start to brown up nicely. When you first take them off the skillet, they will be very crispy and almost hard. But, let them sit for a while, and they will become more pliable.


Of course, you’ll need to taste it. Make sure it’s not poisoned or anything. Nope. These are good.

I made this particular batch for Battered Fish Tacos, topped with Cilantro-Lime-Avocado Cream Sauce and Fresh Cabbage. Delightful. The tortillas, should you have any leftover, will store in a ziploc in the fridge for up to a week. Simply put them on a warm skillet to reheat them.


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2 thoughts on “Homemade Corn Tortillas

  1. “Of course, you’ll need to taste it. Make sure it’s not poisoned or anything. Nope. These are good.”

    LOL! Love it!
    I tell my kids that all the time when I pass them their ice cream, shake, McD’s frappe, etc. A mom’s job is to make sure the kid’s food isn’t poisoned! :) Sometimes it takes 2 tastes to know for sure!
    Blessings!
    Lori :)

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