Skip to main content
Main

Homemade Corn Tortillas

Corn tortillas made from masa, water, and salt, formed into dough, rolled, and cooked on a hot skillet.

From the Wikibooks Cookbook · 3 ingredients
Jump to recipe ↓

Homemade Corn Tortillas

Time5 minutes

Ingredients

Directions

Prepare the dough

  1. Stir masa and salt together in a large bowl.

  2. Add water and mix well to form dough.

  3. Turn dough onto a lightly floured board and knead for 5 minutes.

  4. Divide dough into ¼ cup portions and form into balls.

  5. Roll each ball into a flat round about 6 inches in diameter and ⅛ inch thick.

Cook and keep warm

  1. Heat a large heavy skillet over medium‑high heat.

  2. Place tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.

  3. Remove tortillas from skillet and keep warm in a cloth towel.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Masa
Forms the dough structure and gives the tortillas their characteristic corn flavor.
Water
Hydrates the masa so it binds into a pliable, workable dough.

The step that matters

Cook in a dry, hot skillet. The skillet must be hot enough to brown the tortilla quickly. Browning develops flavor, and a fast cook keeps the tortilla soft rather than dry or brittle.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes