Cookbook:Tortilla (Corn)

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Making talo (Basque corn tortilla)

Tortillas are a type of flatbread popular in Mexico and Central America, commonly made from wheat flour or masa. This recipe is for the masa (corn) variety; see Flour Tortilla for the wheat flour version.

There is also an unrelated dish, Spanish Tortilla, which is a type of omelette.


  • 2 cups masa (masa harina, masa lista)
  • 2 cups water
  • 1 teaspoon salt


Making tortilla in San Diego
  1. In a large bowl, stir together the masa and salt.
  2. Add the water, and mix together well.
  3. Turn out onto a lightly floured board and knead for 5 minutes.
  4. Divide the dough into 1/4 cup (3 oz / 90g) portions and form them into balls.
  5. Roll each ball into a flat round about 6 inches (10cm) in diameter and 1/8 inches (0.25cm) thick.
  6. Heat a large heavy skillet over medium high heat.
  7. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
  8. Remove from the skillet and keep warm in cloth towel.

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