Easy Corn Tortilla Recipe - Small Size Corn Tortillas

corn masa

🥗Healthier: whole grain masa

💰Cheaper: corn flour

Whole grain masa offers more fiber, while corn flour can be more affordable.

Measure 2 cups of Maseca and loosen it up before leveling it off.

Add 1.5 cups of water to the Maseca.

Add 1/2 teaspoon of salt to the mixture.

Add 2 tablespoons of coconut oil to the Maseca and mix with your hand.

Add 1 cup of warm to hot water to the mixture and mix until a moist and soft dough forms.

If the dough is dry, add a tablespoon of water at a time until the right consistency is achieved.

Cover the dough with a damp paper towel and let it rest for about 10 minutes.

For the traditional batch, mix 1.5 cups of Maseca with 1/2 teaspoon of salt.

Add 1 cup of lukewarm to hot water to the traditional mixture and mix until combined.

Cover the traditional dough with a damp towel and let it rest.

Separate the dough into a dozen small balls for smaller tortillas.

Place each dough ball between two sides of a cut gallon-size ziplock bag.

Press the dough ball using a tortilla press or two plates.

Heat a nonstick griddle to 375-400°F and cook each tortilla for about 1 minute on each side until golden brown.

Alternatively, heat a cast iron skillet over medium heat and cook the tortillas in the same manner.

Keep cooked tortillas warm by bundling them in aluminum foil and paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary