Corn Tortillas for Chicken Tinga Tacos

by Mugnaini on April 22, 2013 in Poultry

Makes 10, 6-7 inch tortillas
Pizza Oven Environment


  • 2 cups masa harina (not corn meal)
  • 1 teaspoons Kosher salt
  • 1 1/4 cup boiling water plus 2-3 tablespoons, divided
  • 1 teaspoon vegetable shortening


Mix the masa harina in a medium bowl, set aside.

In a small bowl stir the 1 1/4 cups of water and shortening together until the shortening dissolves, pour over the masa and stir to combine.

When dough is cool enough to handle, combine with your hands and add water one tablespoon at a time until the dough does not crumble and forms a soft but not sticky ball.

Remove dough from the bowl and knead for 1 to 2 minutes. Wrap in plastic wrap and hold at room temperature until ready to proceed.

Portion the dough into 1 1/2 ounce pieces and roll into a ball. Using a tortilla press flatten between 2 pieces of plastic or parchment paper into a round disc about 6-7 inches in diameter. If you don’t have a tortilla press, a rolling pin will work.

Place tortillas on a peel and slide onto oven floor. Cook for about 30 seconds or beginning to puff, then flip them with the palino and cook for another 30 seconds.

Place on a towel lined plate, cover to soften and retain heat while the remaining tortillas are cooking.

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