Homemade Masa Harina Tortillas

To make masa harina tortillas, corn (maize) is dried, soaked in limewater, dried again, then ground into a fine powder. This process is called nixtamalization and is native to Mexico, where the process is used in hundreds of dishes from soups, casseroles, cornbread, polenta and tamales.

The nixtamalization process makes masa harina tortillas nutritionally superior to other tortillas. This is because the nixtamalization process “neutralizes antinutrients such as phytic acid, raises the calcium content by up to 400%, increases the protein quality by improving the amino acid balance and digestibility, and releases niacin from its bound form, which is unavailable to our bodies” as Dr. Bill Schindler eloquently puts it in his book Eat Like a Human. Without this traditional Mesoamerican process, the nutrition in corn is not bioavailable and passes right through our digestive tract.

• A large mixing bowl
• Spatula or large spoon
• Parchment paper
• Rolling pin (optional)
• A large skillet

• Avocado oil: the avocado oil in the tortillas can be substituted with any oil of choice. The avocado oil used for frying the tortillas can be substituted for another high heat cooking fat like tallow, lard or ghee.

• For tacos (including breakfast tacos!)
• To make tortilla chips (make nachos!)
• On top of tortilla soup
• For tostadas
• Burrito Bake

• Store dough: prepared dough can be placed in the fridge – covered or wrapped – for a couple of days. If the dough feels dry, wet your hands and work it into the dough until it feels rehydrated again. Then cook following the instructions below.

• Store uncooked tortillas: It’s a great idea to make a large batch of masa harina tortillas and throw some in the freezer for a later use. Store fresh pressed (uncooked) tortillas by stacking them with a piece of parchment paper in between each one to prevent sticking. Place in an air-tight container. Defrost then cook per instructions below. Tortillas can be frozen for one year.
• Store cooked tortillas: store in the same manner as uncooked tortillas. When ready to use, thaw and reheat in a skillet. You can also wrap them in aluminum foil and stick them in the oven at 350 F for 5 to 10 minutes.