Corn Tortillas

How often do you eat burritos/tortillas. Well, we eat them quite often as we find them perfect when ever we have leftovers. We have always just bought wheat tortillas from our local supermarket, but one day decided that we would try to make them ourselves.

To make original corn tortillas one need to get a flour type called masa harina (flour made from corn), which in Denmark, is easier said than done! It can only be bought in, approximately 2 hours travel from where we live. Of cause we can buy it on their online shop, but postage costs more the the flour itself, so we decided to wait for a while. But to our luck a friend of ours visited the shop and bought a pound of flour, so that we could begin our tortilla experiment 🙂

As you can see in the recipe below, we chose to use chicken stock, but you can also just use hot water or if you want to spice it up a bit, you can use beer.

As with all other baking it takes time (approximately one hour), but we promise that it is all worth it 🙂


Ingredients (16 small tortillas)

2 cups masa harina (corn flour)

1 1/3 cup chicken stock, hot


Combine flour with hot chicken stock to form a dough. Leave covered for 15 minutes. The texture should be soft clay but not sticky. Knead in more water if necessary.

Divide dough into 12 equally sized balls. Roll out dough balls between two sheets of baking paper until thin. If you would like your tortillas to be perfectly round, you can use a cake cutter (the one used here is 5.5 inches).

Heat a dry pan until hot. Place one tortilla in the pan and cook for 20-30 seconds on each side. Remove from the pan when the tortilla puffs up. Keep covered while baking the rest.

Fill with your favorite burrito stuffing and serve with a cold Mexican beer 😀


Bon Appétit!

Ingredients (16 small tortillas)

500 g masa harina (corn flour)

3.5 dl chicken stock, hot




3 thoughts on “Corn Tortillas

  1. Jeg tænker lidt, om man mon ikke kan bruge majsmel, som det man bruger, når man f.eks laver babymad?? Nogen erfaring?

    1. Der er stor forskel på hvordan de to typer majsmel er forarbejdet. Masa Harina er meget lyst og minder meget om hvedemel, mens det vi her i DK kender som majsmel er mere gult og minder om couscous i konsistensen.

      Jeg mindes at jeg for nogle år tilbage prøvede med majsmel uden held – desværre.

      1. Det havde jo ellers gjort det nemmere… Tror jeg har en rest majsmel, jeg vil forsøge mig med inden jeg kaster mig ud i at køre to timer efter mel 😉

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