Homemade Corn Tortillas

I didn’t know what masa harina was meant for until recently, alas it’s the gold that makes tortillas. After bread was removed from my table, it’s been a struggle craving something more substantial than a salad. Gluten free bread is not my favorite thing to eat, it’s highly processed and mediocre at best. IMG_1981

Thanks to the abundance of Mexican restaurants in NYC, I ate quite a few tacos this summer. In my effort to be able to make anything I enjoy eating, I started making tortillas from scratch.

Making your own is painfully simple, and far less time-consuming than baking bread. You can buy a good quality bag of masa harina for less than 3 dollars at most grocery stores and each batch makes a lot, they’re quite cost-effective.


  • 2 cups masa harina
  • 1 1/2 cup hot water
  • 1/2 tsp salt


In a bowl, mix the masa harina, salt and water until a dough forms with no dry pockets. Doing this with yours hands works most efficiently.

Pat the dough into a thick disk and divide by 16 (this number can be less or more depending on how large you want tortillas).

Heat a griddle or a large and flat frying pan to med-high heat.

If you have a tortilla press, use this lined with saran wrap. If not, put a piece of saran wrap on your counter. Roll the section of dough into a ball and cover with another pice of saran wrap. Use the bottom of a pie dish to press the dough into a tortilla until super thin.

Cook the tortillas for 2 minutes on each side, wrap in a cloth as they come off the griddle to keep them supple. Store in the fridge or freezer, heating before eating.


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