Edible Omaha

Corn Tortillas

Photo by Mary Oswald

Yield: 16 small (5- to 6-inch round) tortillas

tortilla press
Photo by Mary Oswald

2 cups masa harina (corn flour)

1⅓ cups water

¼ teaspoon kosher salt (optional)


Mix masa harina, water and salt, if using, in large bowl until soft dough forms. The dough should be wet enough that it will not crack or crumble but not sticky. Add water or masa harina as needed to get dough consistency.

Separate dough into walnut-size balls and put in large bowl. Cover balls with damp paper towel to keep pliable.

Place heavy skillet on stove over medium-high heat. While skillet is heating, remove one ball and press flat using a tortilla press or by placing between sheets of parchment and rolling out into a circle until ¼ inch thick. Cook in hot skillet for about 1 minute on each side until the tortilla puffs slightly and becomes flecked with brown, adjusting heat under pan as necessary. Repeat with remaining dough balls.

Serve immediately or store in refrigerator for up to one week. To reheat, place between damp paper towels in microwave for 15 seconds per tortilla or in a skillet for a crisper tortilla.

—Recipe from Azteca Milling