Mexican tortillas are a cornerstone of traditional Mexican cuisine. Making them at home with masa harina gives you soft, fragrant, and authentic tortillas, perfect for tacos, quesadillas, or simply enjoyed warm. With just a few ingredients and a quick cooking time, this recipe brings the true taste of corn tortillas straight to your kitchen. Let’s see how to make Tortillas.
Vegan
Gluten-free
Traditional
Mexican
Vegan
Mexican Corn Tortillas
Mexican corn tortillas are a staple of traditional Mexican cuisine, made with masa harina and water. Soft, flexible, naturally gluten-free and perfect for tacos, quesadillas or enjoyed warm on their own.
Ingredients
- Masa harina (fine corn flour) 250 g
- Warm water 225 ml
- Salt 1/2 teaspoon
Tools
- Bowl
- Fork
- Non-stick skillet
- Spatula
- Parchment paper
- Aluminum foil
Instructions
- Combine masa harina and salt in a large bowl.
- Gradually add warm water, mixing with a fork until combined.
- Briefly knead with one hand until the dough is soft and crack-free.
- Divide into 12 equal portions and shape into balls, keeping them covered.
- Roll each ball between two sheets of parchment paper into a 15 cm disc.
- Heat a dry non-stick skillet until very hot.
- Cook each tortilla for about 30 seconds until edges curl slightly.
- Flip, press gently until bubbles form, and cook briefly.
- Flip again and cook about 1 minute until lightly browned.
- Keep cooked tortillas wrapped in foil while cooking the rest.
Nutritional values (per serving)
Calories
120 kcal
120 kcal
Fat
1 g
1 g
Carbohydrates
25 g
25 g
Protein
3 g
3 g
Sugar
0 g
0 g
Fiber
3 g
3 g
Sodium
120 mg
120 mg
This post is also available in: Italiano (Italian)
