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How to Make Corn Tortillas From Scratch in 5 Minutes

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To the list of things I've looked for forever in stores and finally just had to make myself, add this: organic corn tortillas. Just plain. No gluten. Fresh, not frozen. Soft, not dried or stale tasting. Turns out it only takes five minutes to make them yourself, and they're a kind of fresh you don't get to taste very often anymore. And you don't need a tortilla press, either!

The one thing you do need is organic masa harina, which is a special kind of corn flour made from dried corn that's been soaked in a lime mixture. Masa means dough in Spanish. Harina means flour. If you can't find it organic in your local store, you can get it on Amazon. Masa harina is also what's used in tamales, which I have yet to try to make!

Homemade Corn Tortillas

  • 2 cups masa harina
  • 1½ cups hot water
  • Salt
  • Oil for frying

1. Mix the masa harina and hot water together in a bowl. Add some salt.

2. Pinch off a bit of the dough and roll it into a ball. Roll it into a round flat shape with a rolling pin. Repeat to create your batch of tortillas.

3. Either heat the flat dough disks in a cast-iron pan without oil or add some oil and fry them up for a minute or two on each side. Or bake them into chips!

4. Finally, fill with whatever taco mixture you want, and enjoy!

How many tortillas this recipe yields depends on what size tortillas you'd like to make!

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