To prepare corn for tortilla making, it goes through a process called nixtamalization, in which the kernels are boiled in pickling lime and water until the seed coatings come off and the kernels are large and soft. Masa dough dries out quickly; keep the unused portion covered with a clean, damp cloth.

Source: Better Homes and Gardens


Recipe Summary

20 mins
15 mins
2 mins
37 mins
12 (6-inch) tortillas


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine masa harina and the water. Stir until dough is firm but moist (if necessary, add more water, 1 tablespoon at a time). Let dough stand for 15 minutes.

  • Divide the dough into 12 equal-size portions; shape each portion into a ball and place between two pieces of waxed paper. Flatten each ball into a 6-inch circle using a tortilla press or rolling pin.

  • Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium-hot ungreased griddle or skillet. As tortilla begins to heat, about 20 seconds, carefully peel off remaining sheet of waxed paper. Cook, turning occasionally, for 2 to 2-1/2 minutes or until tortilla is dry and light brown. Wrap tortillas in foil to keep warm if using immediately.


To freeze tortillas, stack them separated by sheets of waxed paper. Place the stack in a moistureproof and vaporproof resealable plastic freezer bag and freeze for up to 1 month. Thaw completely before using.

Nutrition Facts

73 calories; fat 1g; carbohydrates 15g; insoluble fiber 1g; sugars 0.3g; protein 2g; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 32.3mcg; sodium 2mg; potassium 66mg; calcium 40.4mg; iron 0.5mg.