20 mins · Easy
The Tale of the Sun-Gifted Corn
For thousands of years, the Maya and Aztecs believed corn was a sacred gift from the sun. Families ground corn on a stone called a metate, mixed it with water, and cooked small circles of dough on clay griddles. These early tortillas were strong enough to scoop food, soft enough to wrap around fillings, and tasty enough to become the heart of Mexican cuisine. Today, tortillas are still made the same simple way — just corn, water, heat, and a whole lot of history in every warm bite.
Time
20 mins
Servings
12 tortillas
Difficulty
Easy
Mexican Corn Tortilla Dough
- 2 cups masa harina (corn flour for tortillas)
- 1 ½ cups warm water (more if needed)
- ½ tsp salt
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In a bowl, mix masa harina and salt.
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Slowly add warm water, stirring until a soft dough forms.
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Knead for 1–2 minutes until smooth. If it cracks, add a little more water.
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Roll dough into 12 equal balls.
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Place a ball between two sheets of parchment or inside a zip bag and press flat with a tortilla press or a heavy pan.
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Heat a dry pan over medium-high.
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Cook each tortilla for 30–40 seconds per side until brown spots appear.
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Wrap cooked tortillas in a clean towel to keep warm and soft.
⚜
Corn tortillas have been around for more than 3,000 years — and early tortillas were sometimes dyed blue or red depending on the color of the native corn used!