The ChefsBest™ Best Taste Award is awarded to Aunt Jemima® Syrup and Pancake/Waffle mixes.

Corn Tortillas 

 
  • cups Quaker Masa Harina De Maiz
  • 1 1/3 cups warm water
  1. Heat ungreased skillet over high heat on stovetop, or heat electric griddle from 475° to 500° F.

  2. Cut 24 6-inch squares of wax paper. If you don't have wax paper you can also use 24 sandwich-sized plastic bags.

  3. In medium bowl, combine masa and warm water, knead to blend well and form a ball. If dough is crumbly, add a little more water. If dough sticks to hands, add a little more masa mix.

  4. Wet hands and shape dough into 1 1/2-inch balls. To prevent masa from drying out, keep both dough and balls covered with plastic wrap or kitchen towels.

  5. Place one ball of dough between 2 pieces of wax paper. Using a rolling pin or a tortilla press, roll out or press each ball to form a 6-inch circle. Carefully peel off wax paper.

  6. Cook on ungreased skillet for 30 seconds or until lightly browned and edges begin to dry. Turn tortilla with metal spatula and continue cooking for 1 minute; tortillas may puff up slightly. Turn tortilla again and continue cooking for 30 to 45 seconds or until desired doneness.

  7. To keep tortillas warm, remove them from skillet and place them in a tortilla warmer, or, wrap them lightly with a clean kitchen towel.

  8. Store leftover tortillas in zipper-type plastic bag.

  • TO MAKE 24 TORTILLAS - Use 4 cups mix and 2 2/3 cups water.

    TO MAKE 36 TORTILLAS - use 6 cups mix and 4 cups water.
  • These are the package preparation directions.

Preparation Time: 10 Minutes

Cook Time: 15 Minutes

Time to Table: 25 Minutes

Recipe Yield: 6

Serving Size: 2 (6-inch) baked tortillas

Nutrition Information:
Calories: 110, Calories from Fat: 15, Total Fat: 1.5g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Total Carbohydrates: 24g, Dietary Fiber: 3g, Protein: 3g