Originally posted November 02, 2011

cilantro corn tortillas

cilantro corn tortillas by joanie

I can't get enough cilantro. I really can't.


  • 1 cup Bob's Red Mill masa harina
  • 1 tsp kosher salt
  • 3/4 cup water
  • 1/2 cup cilantro, chopped
8 5" tortillas


Heat a skillet on medium-high heat.

Mix together masa, salt, water, and cilantro in a bowl using a spatula. The texture should be like cookie dough, and when you press it together, it should be smooth. If it's cracked or crumbly, you should add a little water.

Scoop out a golfball-sized amount of dough and use your palms to roll it into a ball. Lay a sheet of wax paper on the tortilla press, and place the ball in the center. (Actually, I like my ball ever so slightly off-center toward the hinge because the handle side gets a little thin.) Top with another sheet of wax paper and press! You've got a tortilla!

Note: If the edge of your flattened tortilla looks jagged, then your dough needs a little more water.

Carefully peel the tortilla off the papers and immediately cook on the skillet. Flip and cook the other side. A little char is nice.

Repeat until you've exhausted the dough.

Serve warm.

15 minutes



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