sallye bates


A good easy recipe for making corn tortillas

★★★★★ 1 vote
5 Min
5 Min


2 c
maseca corn masa mix
1 tsp
sea salt
1-1/4 c
hot water + 2-3 tablespoons
1 tsp


1Measure the masa mix and salt into a medium sized bowl.

Measure 1 1/4 cups of boiling water and the shortening into a glass measuring cup.

Stir until the shortening is melted.

Pour this mixture into the bowl of masa and mix with a fork.

When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands.

If the dough is too dry, add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
2Knead the dough for one or two minutes.

Add more water if needed. The dough should be moist enough to stay together but not sticky.
3Make a golf ball sized ball, and slightly flatten

Place plastic wrap or waxed paper inside tortilla press or spray with non-stick cooking spray

Place another sheet of plastic wrap or waxed paper on top of slightly flattened ball of dough

Press with tortilla press

If dough sticks to plastic, it is too moist. Add a little masa (corn flour) on top of ball to absorb the liquid

You should keep dough covered with plastic wrap while working to avoid it drying out
4Cook on non-stick griddle for about 45 seconds to 1 minute per side.

Or cook for same amount of time in heavy cast iron skillet

Voila!! You've got a corn tortilla ready to eat.
5If you don't have a tortilla press, do the following:

Place ball of dough on piece of waxed paper, cover with another piece of wax paper and use rolling pin or glass to flatten dough into thin round surface, then proceed to step 4

About this Recipe

Course/Dish: Flatbreads, Other Breads
Main Ingredient: Bread
Regional Style: Southwestern
Other Tag: Quick & Easy