Homemade Corn Tortillas

Corn Tortillas
JGI/Jamie Grill/GettyImages
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
207 Calories
2g Fat
44g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 207
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 35mg 2%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 13%
Protein 5g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The idea of preparing homemade tortillas may seem a little overwhelming at first, but you will quickly realize that making your homemade tortillas is not all that difficult. Plus, the results are far superior to the thin, dry tortillas you will find packaged in the grocery stores.

This recipe for homemade corn tortillas uses only three ingredients: water, baking powder, and masa harina, a special cornmeal treated with lime. Find masa in the international food section of many supermarkets, or at a Hispanic food market.

None of these ingredients are especially high in calories, so go ahead and enjoy a few as part of a healthy low-calorie diet.

Ingredients

  • 2 cups masa harina
  • 1 1/3 cups warm water
  • 1/4 tsp. baking powder

Steps to Make It

  1. Gather the ingredients.

  2. To begin, place the masa harina in a large bowl. Sprinkle in the baking powder, and use a fork to toss together the mixture well.

  3. Add the warm water to the masa.

  4. Use a spoon or fork to begin mixing the water into the masa harina mixture until the mixture becomes too thick to continue mixing with a utensil. Then, use your hands to mix and knead the dough several times until it forms into a soft ball.

  5. Divide the dough into 12 portions by tearing off a small portion of the dough, and rolling it between the palms of your hands until you form it into a ball about the size of a golf ball.

  6. Place the rolled ball of dough on a baking sheet or pan while you roll the remaining dough, and cover with a damp towel or plastic wrap to keep the dough from drying out —it will become crumbly and impossible to roll out if dried out. Repeat this process until you have used all of the masa.

  7. Place a cast iron skillet over medium heat.

  8. While the pan is heating, begin rolling out your first tortilla. A tortilla press will make things faster, but you can easily roll out the tortillas by hand: collect two large plastic sandwich bags and lay them flat. Place one of the rolled balls of dough on the middle of one of the sandwich bags, and cover it with the other.

  9. Place a large, round, flat surface on top of the top plastic bag like a cake pan, or round dish. Press the dough into a flat circle of 6-inch diameter.

  10. Peel the pressed tortilla from the plastic bags, and place it in the hot cast-iron skillet. Cook the tortilla for 45 seconds to one minute on each side, until it is no longer doughy.

  11. Place the cooked tortilla on a plate, and cover with a damp towel to keep from drying out. Carefully continue the process to cook the remaining tortillas. If you feel comfortable enough with the process, you can quickly roll out one tortilla at a time while the previous tortilla is cooking in the pan.

  12. Enjoy!