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Mexican Thick Tortillas

Homemade Mexican thick tortillas offer a warm, chewy base perfect for tacos, enchiladas, and more.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 tortillas
Course: Main Course, Side Dish
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

For the tortillas
  • 2 cups masa harina
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups warm water The warmth helps activate the masa harina.
  • as needed tablespoon vegetable oil For frying the tortillas.

Method
 

Preparation
  1. In a large bowl, combine the masa harina, baking powder, and salt.
  2. Gradually pour in the warm water into the dry mix and stir until a dough begins to form.
  3. Knead the dough for about 2-3 minutes until smooth and pliable. Add more water if the dough feels too dry.
  4. Divide the dough into small portions the size of a golf ball and roll into smooth balls. Cover with a kitchen towel.
Cooking
  1. Flatten each ball into a round disc about 1/4 inch thick using a tortilla press or rolling pin.
  2. In a skillet over medium heat, add a few drops of vegetable oil. Cook each tortilla for about 1-2 minutes on each side until lightly browned.
  3. Transfer cooked tortillas to a plate and cover with a clean kitchen towel to keep warm while cooking the remaining tortillas.
Serving
  1. Serve warm with your favorite fillings or toppings.

Notes

For added flavor, consider adding garlic powder or finely chopped cilantro to the dough. Store tortillas in an airtight container for up to a week, or freeze for up to 3 months.