Corn Tortillas
Corn tortillas are a tiny bit more tricky to make than flour tortillas, but the taste is definitely worth that little bit extra effort. Enjoy!
  Serves:  6       Print   FavoriteLoading Add to My Favourites
  • 1 cup masa harina (or masa if you can get it!)
  • ½-¾ cup water
  • Greaseproof or baking paper
  1. Mix together the masa harina and the water. Add just enough water to make a firm dough that sticks together.
  2. Cover and leave for 15 minutes.
  3. Cut the dough into 6 pieces. Roll a piece into a ball and press between your hands to make a disc.
  4. Place the disc between 2 pieces of greaseproof or baking paper, press the disc with a dinner plate, then roll into a 15cm (6") thin disc.
  5. Remove the top layer of paper and place the tortilla on a medium hot pan with the paper side up.
  6. After about 10 seconds you should be able to peel off the remaining piece of paper. Continue to cook the tortilla for about a minute until it starts to brown.
  7. Turn the tortilla over, cook for about another 30-60 seconds.
Titli's Tips
Don’t be tempted to try and roll out the dough without the greaseproof paper. The masa dough doesn’t behave like flour-water dough. Better still, buy a tortilla press!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 70 3%
Calories from Fat 7
Total Fat 0.8g 1%
Saturated Fat 0.1g 0%
Unsaturated Fat 0.5g
Amount Per Serving       % Daily Value
Total Carbohydrate 15.0g 5%
Dietary Fibre 1.4g 5%
Sugars 0.1g
Protein 1.4g 2%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.