Recipe courtesy of Mary Sue Milliken and Susan Feniger

Corn Tortillas

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  • Level: Easy
  • Yield: 24 small taco-size tortillas o
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4 cups finely ground deep yellow masa harina

2 3/4 cups cold water

1 teaspoon salt


  1. Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.