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+ servings

DIY Corn Tortillas


  • 1 1/2 cups masa harina
  • 1/4 tsp. salt 
  • 2 tbsp. vegetable oil lard, or butter
  • 1 cup plus 2-3 tbsp. hot water 


  • In a medium bowl, combine the masa, salt, and fat of your choice. Stir with a fork to mix evenly. Slowly pour in the hot water while continuing to stir, until a dough forms. (You want the dough to be damp and slightly tacky, because the masa will absorb some additional water while it rests. I usually use about 1 cup plus 3 tablespoons.) 
  • Knead the dough briefly with your hands until it forms a smooth ball. Wrap tightly in plastic wrap and let it rest at room temperature for at least 30 minutes or up to a few hours. 
  • When ready to cook the tortillas, set a cast iron skillet to warm over medium-high heat, and divide the dough into 10-12 roughly equal pieces. (If I’m feeling particular, I use a kitchen scale to make sure the pieces are about the same size. If it’s already late and my toddler is “helping,” eyeballing is just fine. :) Roll each piece into a ball. Working one at a time, place balls between two small cut-out pieces of a plastic grocery bag, then flatten each using a tortilla press, two pie plates or pans pressed together, or a rolling pin. 
  • As each tortilla is shaped, peel from the plastic and transfer to the warm skillet. Cook about 1 minute on each side, just until it begins to char and develop small bubbles. Wrap cooked tortillas in a clean kitchen towel, which will help them stay soft until ready to serve. Use immediately, or store tightly wrapped in the fridge for 3-4 days.

Nutrition Estimate

Calories: 88kcal, Carbohydrates: 13g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Sodium: 49mg, Potassium: 45mg, Fiber: 1g, Vitamin A: 37IU, Calcium: 23mg, Iron: 1mg
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