Homemade Corn Tortillas

Never in my life had I ever thought of making my own tortillas.  Then I opened up my fabulous Cooking Light cookbook and saw an easy recipe!  So I ran out and bought masa harina and gave it a try!  They didn’t turn out perfectly round, but they did turn out really tasty.  AND they didn’t break apart when I stuffed them with cheese, crumbled meat, tomatoes, lettuce, grilled zucchini, sour cream and hot sauce.  Awesome.

I highly suggest you try this recipe.  If you find you REALLY enjoy making your own tortillas, go out and buy a tortilla press!  If you don’t want to buy a press, wrap a cutting board in plastic wrap to use rather than trying to flatten them out between two loose pieces of plastic wrap.  Either way, they’re going to be great.

Tortilla goodness!

Fresh off the skillet

Homemade Corn Tortillas
Servings: 8
PointsPlus Per Serving: 2


  • 1 1/2 cups masa harina, 16 PP
  • 1 1/8 cup water
  • 1/2 tsp salt

1. Combine all ingredients in a bowl with a spoon. Knead 30 seconds on a lightly floured surface. Cover, let stand 15 minutes.

2. Divide dough into 8 equal portions; shape each portion into a ball. Place one ball between 2 sheets of heavy duty plastic wrap (cover remaining balls to prevent drying). Take a rolling pin and roll the dough out into a circle about 5-7 inches in diameter. Carefully take off plastic wrap and put tortilla on a plate; put a piece of parchment or wax paper between each tortilla.

3. Heat a large nonstick skillet over medium-high heat. Place 1 tortilla in pan; cook 1 minute 15 seconds. Turn tortilla over; cook another minute and 15 seconds. Turn tortilla once more; cook 15 seconds. Repeat.

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