Corn Tortillas // Easy Step by Step ❤️

corn masa

🥗Healthier: whole grain masa

💰Cheaper: corn flour

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

Gather all ingredients for corn tortillas.

Measure 1.5 cups of Maseca Nikamasa (gold bag) into a bowl.

Add about 0.25 teaspoons of salt to the masa and mix well.

Measure 1.25 cups of warm water and add it to the masa gradually, mixing as you go.

Knead the dough until it is hydrated and not sticky, adding more water if necessary, one teaspoon at a time.

Wrap the dough in Saran wrap and let it sit for about 30 minutes to hydrate.

Prepare a tortilla press and cut two pieces of plastic from a Ziploc bag, larger than the size of a tortilla.

After 30 minutes, divide the dough into 7 to 9 balls, each about the size of a golf ball, keeping them covered to prevent drying.

Heat a large griddle on the stove above medium heat until hot.

Place one piece of plastic on the tortilla press, add a ball of masa, and cover with the second piece of plastic.

Press down firmly on the tortilla press to flatten the masa, then peel off the top plastic.

Transfer the tortilla to the hot griddle and cook for 25 to 28 seconds before flipping it over with a spatula.

After flipping, cook for about 30 seconds before flipping again, watching for puffing.

If the tortilla doesn't puff, don't worry; it will still taste good. Cook for an additional 5 to 10 seconds before removing from the griddle.

Repeat the process for the remaining balls of masa, cooking each tortilla on the griddle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary