Homemade Corn Tortillas

IMG_0081It’s been raining the last few days here in Southern California. The universe has granted me with a day off (sort of) so I really wanted to cook up some 13 bean soup since it’s Meatless Monday. I’ve made it before and it is delicious and very hearty since there are a variety of beans. But, of course, I ran out of my 13 bean blend. I needed to come up with something else to satisfy my hunger but also wanted to keep it vegetarian since I practice Meatless Monday. And since beans were on my mind I thought black beans tacos would be satisfying.

I’ve been meaning to blog about my mom’s homemade corn tortillas because they are delicious, especially when eaten right off the skillet. In Indian cuisine, we have a similar version of corn tortillas using sorghum flour. But when my mom moved to America, she didn’t have access to sorghum flour so she substituted it with masa harina (corn flour). These tortillas are super simple to make and only require two ingredients. The texture and flavor of these tortillas are so good you’ll never want to buy store bought again. They’ll complement any dish requiring corn tortillas (like black bean tacos) and can make a perfect snack.   They’re filled with whole grains (corn) and vitamins and minerals, especially thiamin and B6, which are used for energy production.


This is how it should look when it puffs up



Homemade Corn Tortillas
Makes 6 medium sized tortillas


1 cup masa harina
1 cup hot, boiling  water (boiling water is important for dough formation)  


  1. Place masa harina and water in a bowl and combine until a dough forms. If dough is too soft or sticky, add more flour. If dough is too dry, add more water.
  2. Heat a nonstick skillet over medium-high heat.
  3. Gather a small golf ball size piece of dough and roll into a ball. Place between two pieces of plastic wrap and roll out with a rolling pin (or pat with hands) to desired size.
  4. To determine if skillet is ready, drop some water onto the skillet. If drops of water form into a small little balls and dissolves quickly, your skillet is ready.
  5. Place the rolled out tortilla on skillet and cook for about one minute. Flip, reduce heat to medium and cook until tortilla puffs up. Remove from heat.
  6. Do for remaining dough. Cover tortillas with a towel until ready to serve.

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