Corn Tortillas

Corn Tortillas

Recipe from

This is a great small batch for when you just have to have corn tortillas and it’s 12 miles to the store.  The only place I have been able to find all natural ingredient corn tortillas is Trader Joe’s.  Corn, lime, and salt.  It’s the Texas way, it’s the only way.  Now it’s the South Carolina way (where so far the Mexican food shouldn’t even be called Mexican food – nasty!


Corn Tortillas


  • 2 cups or more masa (corn tortilla mix; preferably Maseca brand)
  • 1/2 teaspoon kosher salt
  • Vegetable oil (for brushing)


  1. Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
  2. Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
  3. Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough

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