Fresh Corn Tortillas

butterfly Makes: 8-9 mini tortillas, 5-6 large tortillas

Written By Eydie Desser


Love This Recipe?

Share It!

I’m one of those cooks that enjoys making everything from scratch, like homemade mayonnaise, which I learned to make in culinary school. Now I make it plant-based!  So why not make homemade tortillas?  We include hemp hearts in this corn flour tortilla.  They help make the tortillas pliable, and are filled with omega-3 fatty acids, are protein rich and support bone and heart health! The recipe calls for salt and oil. We minimize both, so that the tortilla is still tasty and browns nicely.

Equipment needed: Tortilla press or rolling pin and 1 gallon size zip-top bag


  • 1 cup fine white masa harina by Gold Mine or Maseca
  • ½ teaspoon kosher salt, (optional)
  • ¼ cup raw hemp hearts
  • 1 cup warm water 
  • 1 teaspoon olive oil (optional) (if using a well-seasoned cast iron skillet you won’t need the oil) 


Mix the Tortilla Dough:
  1. Place masa harina, hemp hearts, (which makes the tortilla more pliable), and salt, if using, in a mixing bowl, and mix together with your hands.  
  2. Drizzle in ¼ cup warm water, (which hydrates the dough faster than cold water), mixing well with your hands.  Drizzle in another ¼ cup of warm water and continue to combine. The dough is ready when it feels soft and a little grainy like playdoh. My dough came together using only ½ cup of water.  It may take less or more depending on the flour and humidity.  Keep adding water if needed, checking after the 2nd ¼ cup addition.  When you roll the finished dough between your palms, you should see a slight speckle of masa grains on your skin. 
  3. Gather the dough into a ball and place in a zipper-lock bag.  Let rest for 15-20 minutes to hydrate.  You can also refrigerate the dough for a few days.
Roll out the Dough:

Create a non-stick mat for pressing or rolling out the dough

  1. Using a clean gallon-size zipper-lock bag, cut off the zipper and down the sides to create a long piece of plastic with a crease.
  2. Roll the dough into balls to about 1-½ inches in diameter, for mini tacos, or 2-inch balls for large.  Place a ball on half of the plastic, fold over the other half and flatten slightly with your palm.
  3. Place on a tortilla press, and press gently to ⅛-inch thick.  Otherwise, roll out the dough, turning to make a ⅛-inch thick round piece. Repeat with the remaining balls.
Cook the Tortillas:

Heat a heavy pan over medium heat.

  1. Gently peel off the plastic, place the tortilla on the hot pan, and cook for about 30 seconds. Chef Chad says “be patient and resist the temptation to touch it”.  When the edges look slightly dry and splintered with teeny cracks, after about 30 seconds or 1 minute, use a spatula to flip the tortilla; cook for 20 seconds more. Continue to flip and let cook for 20 seconds or so on each side to get a little bit of color on your tortillas. 
  2. Transfer the tortilla to a clean kitchen towel and cover to allow the tortillas to steam and soften for 10 minutes or so.  This will make them pliable. The steaming time is important.  If you use the tortillas right away, they will crack.
  3. Keep pressing the tortillas, cooking and stacking/steaming, re-using the zipper-lock bag.  
  4. Use immediately, or keep covered at room temperature for a few hours.
butterfly Cook's Notes:
  1. To keep the tortillas for a couple of days in the fridge, add 1-½ teaspoons cornstarch to the dough.  Cornstarch will make the tortillas more pliable so they’re less likely to crack.
  2. Recipe was inspired by one of my favorite plant-based chefs, Chad Sarno, in his epic:  The Wicked Healthy Cookbook!
  3. Serve with BBq Pinto Mini Tacos with Cabbage Slaw

Love This Recipe?

Share It!