Corn Tortillas (for tacos, tortilla soup and more)

I had two cups of chicken leftover from the roast chicken I had made earlier in the week and wanted something for dinner that wasn’t starch based. “Soup,” I thought, “Not plain chicken soup, tortilla chicken soup.” I checked the fridge and pantry and the only ingredient really missing was…tortillas. I did have some Masa Flour and knew there weren’t many steps involved, so I decided to go ahead and make them. Since I didn’t have a tortilla press, I used parchment paper and a rolling pin which worked well. My tortillas weren’t pretty, but the flavor was good and after a couple tweaks I was happy.

Corn Tortillas without a Tortilla Press

Corn Tortillas without a Tortilla Press

As I thought, the recipe was pretty straight forward. I found it here and the only tweak I made was sprinkling sea salt over the pressed dough before cooking it, this GREATLY improved the flavor.


2 cups masa flour (lime soaked corn)
1 1/4 cup warm water
sea salt

Mix masa flour with water to make a firm dough. Allow the dough to rest for at least 15 minutes (up to an hour). Separate dough and roll into 12 balls. One at a time, dampen the outside of the ball of dough and place between two sheets of parchment paper. Use a flat spatula to press the ball flat and than a rolling pin to roll the dough the the desired thickness. Peel the top sheet of parchment off and sprinkle generously with sea salt. Flip the tortilla into a hot pan an cook until dried, about 2 minutes on each side. Repeat.

This will yield 12 soft corn tortillas. Serve them warm with your favorite taco fillings, or you can use them to make crispy tortilla strips! That recipe in the next post!