Thursday, October 17, 2013

Fresh Corn Tortillas

This recipe is straight from the bag of Bob's Red Mill Masa Harina Flour with some editorializing. It makes a delicious tortilla and also an interesting cornbread.  

My tortilla cooking setup
As cornbread

2 Cups Masa Harina Corn Flour
½ teaspoon Sea Salt
1 ½ -2 Cups Hot Water

1. Mix the salt into the masa harina corn flour.  Slowly pour the water onto the dough to get a good consistency.  The dough should be firm and springy when touched, not dry or sticky, like playdough. 
2. Let the dough rest for 1 hour, covered.  
3. A few minutes before your hour is up, preheat a grill or flat cooking surface to medium heat.  
4. Divide the dough into 12, 2 inch balls.  Press using a tortilla press or roll between two sheets of wax paper until you have an approximately 6 inch circle.  
5. Place dough on hot grill and cook until you can start to see little air bubbles rising to the top of tortilla, about 1 minute.  Flip and continue to cook for a few seconds.    
6. Serve immediately or keep warm in a 175 degree oven.  


  1. Can I just use cornmeal instead of the harina corn flour?

    1. No, cornmeal wouldn't work here, it is too sandy where as the masa forms more of a dough when rehydrated. If you can't find corn masa, the best thing is to buy some premade tortillas from the store.

    2. I have used the masa to make cornbread though and it comes out very good, so you could use it that way.