Authentic Masa Corn Tortillas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hand-pressed corn tortillas made with 100% nixtamalized masa, using traditional water-to-masa ratios to achieve perfect pliability and flavor. This Mexican-inspired quick recipe (gluten-free), ready in about 27 minutes, pairs masa harina, warm water, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 12 Mexican cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 120g masa harina and 2g sea salt, then gradually add 240ml warm water while stirring with a fork.
  2. Step 2: Knead the mixture for 3 minutes until smooth and no dry spots remain, forming a cohesive dough.
  3. Step 3: Divide the dough into 12 equal portions, rolling each into a 1-inch ball.
  4. Step 4: Place a ball between two sheets of plastic wrap and flatten with a tortilla press to 5-inch diameter.
  5. Step 5: Heat a dry skillet over medium-high for 2 minutes, then cook each tortilla for 60 seconds per side until golden with faint bubbles.

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