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Homemade Sourdough Corn Tortillas – The Best Of Both Worlds

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Thick, soft chewy tortillas made with sourdough discard and corn masa.

 

Homemade Sourdough Corn Tortillas don’t get better than this.

If you have ever had a homemade tortilla made with both wheat flour and corn flour then you know that the thick, soft, chewy tortillas that results in this combination are to die for. Don’t be afraid to really load these sourdough corn tortillas up with your favorite toppings because they’re strong enough to hold it all!

 

Thick, soft corn tortillas loaded with toppings.

 

Fermented wheat and traditionally soaked corn flour.

This recipe uses sourdough discard, the portion of fermented sourdough mother that you remove before feeding your sourdough starter. Typically this sourdough discard is thoroughly fermented resulting in better digestion of the grain.

The recipe also calls for traditional corn flour also known as masa harina. Masa harina flour is corn that has been soaked in lime water, dried and ground into flour in the traditional way. Lime water is actually made from dolomite powder, the powdered form of limestone!

Dolomite powder is mainly made up of calcium carbonate, magnesium carbonate and other minerals. Soaking the corn in lime water releases vitamin B₃ and improves the amino acid content of the grain. You can make your own corn masa, and other forms of soaked corn at home by using dolomite powder. Please see “Sources” for more information on dolomite powder, it’s uses in traditional cooking and where to buy it.

Find Masa Harina on Amazon:


 

A big, hot stack of freshly made sourdough corn tortillas.

 

Special Equipment:

While you could roll these tortillas by hand, a tortilla press is inexpensive and if made from cast iron will last a lifetime.


I also recommend using a cast iron griddle to cook your tortillas. Cast iron will give the evenly distributed heat that is ideal for cooking tortillas, pancakes, English muffins, eggs and more.


 

Thick, soft, chewy tortillas made at home.

Homemade Sourdough Corn Tortillas

Yield: 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Get the best of both worlds by using fermented wheat sourdough discard and traditional masa harina to make these thick, soft, chewy tortillas.

Ingredients

Instructions

  1. Add all ingredients to a big mixing bowl. Start with 4 Tablespoons of warm water and only add more if needed.
  2. Mix the dough with your hands until it comes together in a soft pliable dough. Add warm water as needed. It should be moist but not sticky. If you add too much water you can always add a little extra masa to get the right consistency. 
  3. Pat the dough into a round ball and let it rest for at least 5 minutes.
  4. Heat a griddle over medium-high heat.
  5. Prepare your tortilla press by cutting two pieces of waxed parchment or thick plastic (think ziplock bag thick) to fit under and over each tortilla. While I don't like to use plastic that much it does work the best in this case.
  6. Divide the dough into ten, two ounce (56g) balls. Working one at a time press the ball in your tortilla press. 
  7. Peel away the plastic and cook the tortilla in the center of your griddle. Cook for approximately one minute per side. Just until the tortilla starts to brown.
  8. Lay a large cotton napkin or towel over a small plate and stack the cooked tortillas on the towel. Fold the towel over the tortillas while cooking so they stay hot and soft.
  9. Serve the tortillas with your favorite filling. They make great quesadillas and mini pizzas too!

Notes

I've been known to spread butter on the warm tortillas for a delicious snack!

 


Sources:
Dolomite Powder Uses – Livestrong.com 
Nourishing Traditions – The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Buy Dolomite Powder Online
 
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Amanda Armstrong

Tuesday 18th of August 2020

Can you use instant masa flour for this recipe?

Butter For All

Wednesday 19th of August 2020

Hi Amanda,

Yes you can. You might need to adjust the hydration a bit, but I would recommend watching for that with any masa since there are so many kinds!

Hope you enjoy them!

Courtney

Sharon

Wednesday 6th of May 2020

Thanks for this recipe...it sounds delicious and I am anxious to make it. I have sourdough starter, but how do I know its hydration? Is it 100% if I feed it with equal weights of flour and water?

Butter For All

Thursday 7th of May 2020

Hi Sharon,

If you are feeding equal weights then you have a 100% hydration starter! You are good to go. All my recipes call for 100%H!

Enjoy,

Courtney

Donna Duvall

Tuesday 21st of April 2020

I'd cobbled together a recipe for masa/sourdough discard tortillas with equal parts masa and discard, butter, and a little salt and water, mixed them by hand, let them rest, pressed them and cooked in cast iron skillets. After making them a couple of times, I'd decided to check out what others were doing. After reading your recipe I thought I'd share my experience. The 50/50 ratio of masa and starter makes a silky dough and a delicious tortilla. I was told once that the texture of a tortilla should be similar to your earlobe. That has always worked for me. In response to Sheila, it's been my experience, especially when using a tortilla press, that the tortillas will be thicker than those from the store, but these are soft and don't crack when folded or rolled.

Butter For All

Tuesday 21st of April 2020

Sounds Great, Donna!

Thanks for the feedback! Never stop experimenting!

Courtney

Summer Yule

Wednesday 1st of April 2020

Loved this recipe! I have a huge bag of masa and endless sourdough discard, so I can have tortillas whenever I want :D My family liked this far more than store-bought corn tortillas. Thank you for sharing this great idea!

Butter For All

Wednesday 1st of April 2020

Perfect! I'm so glad they are working out for you!

Sheila Shupe

Sunday 10th of February 2019

Hi! I just made these, and the flavor was great, but they kept breaking on us. I had trouble getting them super thin, because I don't have a press. Do you think this could be the problem? Or maybe they need more moisture? I ended up using more water than you said to get them moist. . . Thanks for the great recipes and for your help! Sheila

Theda

Monday 3rd of February 2020

Can you freeze these to keep them on hand? Also do you use freshly fed starter or can you use starter that was fed the previous day?

Butter For All

Sunday 10th of February 2019

Hi Sheila,

I’m so sorry that happened! It definitely sounds like you need more moisture. Add as much water as it takes to keep them from breaking. All brands of masa will be a little different. It might help to let the dough rest and absorb water for 30 minutes also. I’ll definitely use your feedback to update the recipe. I appreciate you letting me know!!!

Thanks so much,

Courtney

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