Corn Tortillas

by 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.

Corn Tortillas

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 29 voted )


1 3/4 cups Masa Harina Flour
1/4 cup arrow root powder
juice of half a lime
1 1/2 - 2 cups hot water


  1. Mix the Masa Harina and the arrow root flour in a bowl
  2. Add lime juice
  3. Add a little water and stir with a fork until it forms little crumbles
  4. Add a little water at a time until mixture forms a ball
  5. Knead for a couple minutes
  6. Press into a ball with a flat top onto the cutting board
  7. Cut into 8 pie shaped sections
  8. Roll into balls
  9. Press each ball flat in a tortilla press lined with parchment paper
  10. Fry on a griddle for about 1 minute on one side
  11. Flip and fry other side 
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Margarite Olmos January 13, 2019 - 1:22 pm

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

veganmama4girls January 14, 2019 - 11:10 pm

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.

Jill Dalton January 15, 2019 - 9:03 am

Sorry, I don’t but that is one I can add to my list to try =)

Belinda Blease March 10, 2020 - 9:03 am

My fav store bought salsa is Aldi’s organic.

Colette March 25, 2019 - 12:52 am

Hello, just a note that the recipe above should say 1/4 CUP of arrowroot powder. Thank you.

Jill Dalton March 25, 2019 - 9:07 am

thank you Colette. I got it corrected =)

journeytoabetterme2017Bianca August 27, 2019 - 12:06 am

hi there, can these be frozen? if so before or after cooking?

Cindy Kay September 23, 2019 - 7:50 pm

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.

Belinda Blease October 1, 2019 - 11:00 am

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.

Belinda Blease October 1, 2019 - 11:01 am

It is an 8 inch one.

Melissa September 28, 2019 - 10:24 am

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?

Donalie Sawtelle October 18, 2019 - 7:54 pm

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.

Belinda Blease March 10, 2020 - 9:04 am

Did anybody find out if these are freezer friendly?

Belinda Blease April 4, 2020 - 12:19 pm

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

Jill Dalton April 6, 2020 - 11:56 am

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.


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