Wholesome White Corn Tortillas

pressed tortillaWhite Corn Tortillas

One day, browsing through the kitchen store, Gregg convinced me that our kitchen was incomplete without a tortilla press.  Considering what huge fans we are of any kind of Mexican cuisine, it wasn’t a hard sell.  I had it in my gadgets drawer for several months before I remembered to buy the right kind of flour and follow the directions.  I cannot tell you how much my family enjoys using these tortillas when we have tacos or enchiladas.  They taste wonderful, and you can have the comfort in knowing that they weren’t made in a factory months ago, but that they were made fresh and hot in your kitchen with exactly 3 ingredients.


2 cups corn masa flour
¼ tsp ground Kosher or sea salt
1¼ cup water


measuring cups/spoons
tortilla press or a rolling pin
waxed paper


If you’re looking for masa flour, this is what I use.  I find it in the Mexican food aisle.  I know Quaker makes one, but I’ve never used it.  These instructions are on the back of the package, too.



Mix all of the ingredients together.


I stir with a spoon just to get the flour wet, then use my hand.

Break the dough into 16 equal parts.

2 parts4 parts

8 parts16 parts

Cover with a damp paper towel.

cover with towel

Take your tortilla press and line it with waxed paper.

tortilla pressline with waxed paper

Place one of the balls of dough in the middle, cover with waxed paper, and press down to form the tortilla.

press tortilla 1press tortilla 2pressed tortilla

Heat a skillet kind of hot.  Place the tortilla on it.  Cook until it starts to brown, then flip it and cook the other side.

cook tortilla

I have a tortilla keeper that I line with foil and place them in as I cook them.  This keeps them warm.  You can line a bowl with foil and do the same thing, just recover them with the foil as you add to them.


16 tortillas

Very high in thiamin
High in riboflavin
High in niacin
High in iron
High in dietary fiber
Low in saturated fat
Very low in sugar
No cholesterol

We have these handy taco-holders that we use when we’re making tacos, because the tortillas are not formed in the bent shape.  This allows us to load our tacos and keep them ready to go until we pick them up to eat them.

taco holder

If you want a thinner tortilla (like for enchiladas), once you’ve pressed it you can put it between two pieces of waxed paper and roll it out more.  Also, if you don’t have a tortilla press, you can use the same method to roll them out to begin with.


I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?


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