Border Grill’s Gluten-Free Corn Tortillas

It’s surprisingly easy to make your own gluten free tortillas. It requires just three ingredients, and one of them is water!


MAKES 22 SMALL (TACO-SIZE) TORTILLAS OR 12 LARGE TORTILLAS Don’t be surprised if you need to add more water than the recipe calls for to get the right consistency for the dough; the amount needed depends on the brand and grind of the masa you buy.

4 cups finely ground deep yellow masa harina
2-3/4 cups cold water
1 teaspoon salt

Combine the masa harina, water, and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.

Divide the dough into 24 golf ball-sized pieces for tacos or 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy-duty plastic bag.

Heat a cast-iron skillet, nonstick pan, or comal until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and let cook 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff.

Place the tortillas on a clean dish towel. When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or plastic bag, and store in the refrigerator up to a week.


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