Masa Harina Tortillas


Masa Harina Tortillas

Believe me, once you make these little corn tortillas at home, you will never buy them from a grocery store again! They are super-easy to make and have only three ingredients. They also store really well at room temperature and in the refrigerator, or you can batch cook them and freeze them for later. I make them once a week!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 8


  • 2 cups masa harina
  • 1/2 teaspoon salt
  • 1 1/2-2 cups hot water


  1. In medium bowl, combine masa harina and salt.
  2. Slowly pour in 1 cup hot water while mixing with hands, then pour in another ½ cup hot water and continue mixing.

  3. Knead dough and add more water if needed until smooth, Play-Dough-like consistency is achieved. You should be able to easily roll dough into balls -- try making one ball and if too sticky, add more masa harina; if too crumbly, add more water.

  4. When dough is ready, cover bowl with plastic wrap and let rest for 30 minutes.

  5. After resting, roll dough into golf-ball-sized balls and cover with plastic wrap so they don’t dry out.

  6. Heat skillet on medium heat.

  7. Cover tortilla press with wax paper or ziplock bag on both sides and press each ball flat. If you don't have a tortilla press, you can press tortillas on countertop with baking dish or pot, but make sure to still use wax paper or plastic wrap to prevent dough from sticking.

  8. Gently remove raw tortilla from press or countertop and place on hot skillet.

  9. When slight bubbles start to rise (after about 1 minute), carefully flip tortilla.
  10. Flip again in another 30-60 seconds to check if both sides are lightly browned.

  11. Remove from skillet when done.
  12. Repeat process until all tortillas are cooked.

  13. Stack and wrap all tortillas in clean cloth until ready to eat.

Bon appétit!