21. July 2020
Corn tortillas

Pure corn tortillas are gluten-free, delicious and very versatile.


  • 2 cups of Masa Harina (this is a special corn flour that cannot be replaced by simple corn flour)
  • 1 cup of water
  • a pinch of salt


Mix the flour with the salt. Gradually add the water and stir again and again. If it is still too crumbly after 1 cup of water, gradually add more water until a dough ball can be formed.


Divide dough pieces of 50-60 g each and press them into flat cakes with a tortilla press. Alternatively roll out thinly between 2 pieces of baking paper. Fry the tortillas one after the other in a preheated, coated pan for 10 seconds, then turn them over and heat them up for 1-2 minutes on both sides. Place the finished tortillas in a flat pan lined with a clean tea towel and cover with a lid until they are ready for further processing.


Enjoy your meal!


Tags: recipe