Corn Tortillas

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Corn Tortillas

Jill Dalton
These Corn Tortillas are so simple to make that you will never buy store bought tortillas again and they have the added benefit of only having four ingredients! They work fantastically for tacos, as a “bread” for dipping in soup or my personal favorite, hot off the griddle covered in peanut butter and jelly for a snack.
5 from 3 votes
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Bread
Cuisine Mexican
Servings 8 people
Calories 108 kcal


cast iron griddle


  • 1 ¾ cups Masa Harina Flour
  • ¼ cup arrowroot powder
  • 1 lime juice
  • 1 ½ – 2 cups hot water


  • Mix the Masa Harina and the arrow root flour in a bowl
  • Add lime juice
  • Add a little water and stir with a fork until it forms little crumbles
  • Add a little water at a time until mixture forms a ball
  • Knead for a couple minutes
  • Press into a ball with a flat top onto the cutting board
  • Cut into 8 pie shaped sections
  • Roll into balls
  • Press each ball flat in a tortilla press lined with parchment paper
  • Fry on a griddle for about 1 minute on one side
  • Flip and fry other side


Calories: 108kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 7mgPotassium: 75mgFiber: 2gSugar: 0.1gVitamin A: 58IUVitamin C: 2mgCalcium: 41mgIron: 2mg

20 thoughts on “Corn Tortillas”

  1. Margarite Olmos

    These looks good. Please save them as you cook them under a cloth to keep them soft so they don’t dry out.

  2. Yummy! I’ve been meaning to try to make homemade tortillas for a while. They look so good. I want to dip them into some salsa. Do you have a good Nutritarian salsa recipe? All the store bought ones have tons of sodium.

  3. Love your recipe Jill. I can’t wait to try it. I am wondering what brand of Tortilla Press you use. Is it cast iron? There are so many on Amazon and was not sure what to buy. Also is that an 8 inch tortilla that you have made? Thank you so much for your time.

    1. I clicked on her link and bought the exact same tortilla press she is using on Amazon. I could not find one at Walmart or Bed Bath Beyond.

  4. Hi Jill, thank you so much for all the great recipes, I love your site! About these tortillas, can I store them to use over the week, or do I have to use them that day? Also have you ever tried freezing them?

  5. Donalie Sawtelle

    I was looking at the ones in the store and I cannot believe all of the fillers and junk in them. I will buy masa next pay day. I just love your website. I am making your Potato, Kale soup Sunday. Thank you.

  6. Belinda Blease

    After you make them, how do you store them in the refrigerator and how long do you think they would last? I plan to keep the small balls in the refrigerator and cook them as I use them too. But what if I have already cooked them? Wondering how to store them. Thanks

    1. I keep them in a tupperware or a sealed plastic baggie. They will keep in the fridge for over a week. They just might dry out a bit. The balls might dry out too much in the fridge which will make them difficult to press flat without crumbling.

  7. I don’t have a nonstick skillet. Can I bake them in the oven? I will be using them to make baked chips – can I do that in one step? Thank you!

  8. The arrowroot powder makes all the difference in the recipe! I cooked my tortillas more than 1 minute on each side, and they puffed up a bit making them thicker (and better). Then I put pumpkin butter on them while warm and served alongside a hearty black bean soup. The tortillas were the star of the meal. Thank you for this recipe!

    1. Oh yum, Debra! Do you make your own pumpkin butter or have a recipe that you could share? I would love to find a recipe that is WFPB and doesn’t use sugar.

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