How to Make Tortillas & Tortilla Chips at Home

corn flour

🥗Healthier: whole grain corn flour

💰Cheaper: masa harina

Whole grain corn flour is more nutritious, while masa harina is often more affordable.

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more fiber and nutrients, while all-purpose flour is usually cheaper.

Fill a pot with sunflower oil, using a wok if preferred.

Cut corn tortillas into fourths.

Heat the oil until hot.

Add the tortilla slices to the hot oil, ensuring they have space and are not piled on top of each other.

Once the chips start to turn golden, remove them from the oil onto a kitchen towel or paper towel.

Salt the chips immediately after removing from the oil.

Optionally, personalize the chips with spices like cumin, paprika, or sumac.

Fry blue corn tortillas in the same hot oil if desired.

To make homemade tortillas, start with 2 cups of masa harina and 1/2 teaspoon of kosher salt.

Add 1 1/2 cups of hot water and mix with hands, kneading for a few minutes.

Cover the dough with a towel and let it rest for about 20 minutes.

Grab a pinch of dough the size of an apricot and flatten it using palms and fingertips.

Optionally, use a tortilla press or two sheets of plastic with a heavy object to flatten the dough.

Heat a cast-iron pan and place the tortilla dough in it.

Cook for 1-2 minutes until edges curl and flip to see brown toasted spots.

Cook the other side for another 1-2 minutes until done.

Cut the tortillas into fourths to make chips or use them as tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary