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+ servings

Jalapeno Corn Tortillas

One of my favorite foods to prepare are tortillas, especially corn tortillas! And I am a curious cook, so I confess I like to experiment by adding different ingredients to my maseca made corn tortillas.
Course Tortillas
Cuisine Mexican
Servings 12 Tortillas


  • 1 cup hot water
  • 1/2 teaspoon salt
  • 3/4 tablespoon of jalapeño flakes
  • 1 cup 3 tablespoons masa harina


  • In a bowl, add the hot water, salt and jalpeño flakes. Stir well to combine and dissolve the salt. Let sit for 5 minutes.
  • Gradually mix in the masa harina until the dough forms. Divide into 12 equal masa balls. Transfer to a plastic storage bag and let sit for 20 minutes.
  • Preheat a griddle or comal to medium heat for 5-6 minutes. Line a tortilla press with two pieces of plastic, wax paper or parchment paper.
  • Press the masa balls until thin. Transfer tortilla to griddle and cook tortillas for about 30 seconds per side. Tortillas should inflate slightly or alot! Place cooked tortillas in a covered pot lined with a kitchen towel. Keep covered with a lid. The steam created will yield a soft flexible tortilla.


If you cannot dried dried jalapeño flakes, you could use 1 large fresh jalapeño. After you mince it really well, place it in between paper towels to blot out the excess moisture before adding it the masa mix.