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DIY hard and puffy corn tortillas, flat and folded on a cutting board.

Homemade Corn Tortillas

Teri & Jenny
5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course dinner, lunch
Cuisine Mexican
Servings 16
Calories 52 kcal


  • 2 cups masa harina
  • 1 ¾ cups warm water


  • Place masa in a large mixing bowl. Pour water over masa and gently stir.
  • Allow mixture to sit for about 5 minutes.
  • Continue to mix masa until no lumps remain and a dough forms.
  • Taking 1 ½ -2 tablespoon of dough at a time, form a ball.
  • Take a piece of wax paper or plastic wrap and place it onto a clean surface. Place the ball of dough onto the plastic wrap and top with another piece of plastic wrap.
  • Taking the back of a heavy bottom skillet, press the skillet evenly and firmly over the covered ball of dough until a flat and round, raw tortilla forms, about ⅛ inch thick. (if you have a tortilla press you can use it in place of the skillet). Repeat until all tortillas have been pressed.
  • Heat a large skillet or griddle over medium heat. Place tortillas onto the hot surface, a few at a time, and cook for 3 to 4 minutes on each side.
  • Store cooked tortillas covered in a clean towel to keep warm and pliable. Repeat unto all tortilla have been cooked. Serve.


Calories: 52kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 37mgFiber: 1gVitamin A: 30IUCalcium: 20mgIron: 1mg
Keyword corn tortillas, homemade tortillas
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