Corn tortilla

Serves: 12 tortillas
Preparation: 5 minutes
Cooking: 15 minutes
Total time: 20 minutes


230 gr of masa harina (special corn flour)

1 tablespoon of sunflower oil ( not necessary but I like it)

400 ml hot water


Mix all ingredients till forming a dough, elastic but not sticky.

If too sticky add little flour, If too dry add a little water.

Divide the dough in 12 balls.

Leave the dough under a wet towel.

Heat a thick frypan on medium heat.

Use two pieces of baker sheet with the ball in the middle, use a rond plate and press the ball into a thin tortilla.

Remove baking sheets.

Cook on both side and reserve on a plate covered with a wet towel to keep it moist.

Do the same till having 12 tortillas !

Serve with your favorite feeling or as bread replacement.



Serve cold or lukewarm. You can use as wrap, tortillas, let them dry and you have tacos or tortillas chips!

The wheat flour tortilla are softer.


Nutritional Information

1 serving: 1 tortilla

Calories: 152 Kcal

Fat: 1 gr

Protein: 3 gr

Carbohydrates: 15 gr

Corn is a good source of thiamine, fibre and potassium. For vegetarian it could be a source of niacin only if cooked with lemon or lime (use lime water to make your tortillas) and the lack of tryptophan and lysine can be solved by eating beans and legumes at the same time.



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