Handmade Masa Sourdough Tortillas
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
These handmade tortillas use masa harina and whole wheat flour with a sourdough starter for a tangy flavor. They are pliable and perfect as a base for tacos or as a snack.
Ingredients
- 237 ml masa harina
- 142 g whole wheat flour
- 59.1 ml lard or coconut oil
- 118 ml sourdough starter
- 4.93 ml fine sea salt
- 237 ml lukewarm water
- 9.86 ml unsalted butter
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 22 mg
- Iron: 1.49 mg
- Magnesium: 28 mg
- Phosphorus: 71.2 mg
- Potassium: 75.8 mg
- Zinc: 0.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml masa harina
- 142 g whole wheat flour
- 59.1 ml lard or coconut oil
- 118 ml sourdough starter
- 4.93 ml fine sea salt
- 237 ml lukewarm water
- 9.86 ml unsalted butter
Let's Cook
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Step 1.
In a large mixing bowl, combine 1 cup masa harina, 5 ounces (about 1 cup) whole wheat flour, and 4 tablespoons lard or coconut oil. Use a pastry cutter or fork to cut the fat into the flour until the mixture resembles coarse meal, like wet sand.
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Step 2.
Add ½ cup sourdough starter, 1 teaspoon fine sea salt, and ½ cup of the lukewarm water to the flour mixture. Stir to combine. Gradually add the remaining ½ cup water, a teaspoon at a time, stirring until the dough begins to come together into a ball. The dough should be slightly dry rather than too wet; err on the side of less moisture.
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Step 3.
Pick up the dough ball and work it in your hands for 5 to 6 minutes. Start by squeezing the ball with both hands, turning and squeezing as if softening cold play dough. After about 3 minutes, the dough will become more homogeneous and stop leaving crumbles on your fingers. Continue working it on the counter by pushing and folding, or in your hands, for another 2 to 3 minutes until smooth and pliable. Note that the dough will not become stretchy like bread dough because corn lacks gluten.
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Step 4.
Place the dough in a container with a lid and let it ferment at room temperature (about 70°F) for 8 to 12 hours.
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Step 5.
After fermentation, heat a cast-iron griddle or skillet over medium-high heat. While the pan warms, divide the dough into 10 to 12 equal pieces and roll each into a 1½-inch ball (about the size of a ping-pong ball).
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Step 6.
Line both halves of a tortilla press with waxed paper. Place one dough ball slightly off-center toward the hinge of the press and flatten into a 5- to 7-inch disk. Gently peel the tortilla from the waxed paper and place it on the hot griddle or skillet. Cook for about 30 seconds per side until brown-speckled on both surfaces. Repeat with the remaining dough, cooking as many tortillas as your pan allows at once. You can pre-press tortillas and stack them between pieces of parchment paper until ready to cook.
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Step 7.
Rub each cooked tortilla with a dab of unsalted butter (if using) and cover with a cloth or wrap in foil to keep warm until serving. Tortillas can be made up to 2 hours ahead; rewarm before serving.