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+ servings

Masa Harina Tapas

Course Appetizer
Cuisine New Mexican
Keyword good use of leftovers, new mexican food, quick appetizers, tapas
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people


Mini Corn Tortillas

  • 2 cup masa harina
  • 1/2 tsp salt
  • 1 1/2 cups water
  • 4 tbsp olive oil
  • toppings see below


  1. Combine masa harina and salt in a bowl, mixing well. Add in water, then stir to combine.

  2. While in the bowl, knead the mixture for about 2 minutes, until it’s smooth and no longer sticky. Add more water or masa, if necessary, to get the right consistency.

  3. Cover the bowl with a towel and let it rest for 20 minutes.

  4. Once rested, divide mixture into 20 balls, about 1.5 tbsp each, and roll them into round balls. Set them onto a plate and cover with a towel so the dough doesn’t dry out.

  5. Roll each ball with a rolling pin to flatten out to about 1/4″ thickness. Repeat for each ball, covering them as you go, so the dough doesn’t dry out. These should look like mini corn tortillas at this point.

  6. Heat oil in a pan over medium heat.  Once warm, lightly fry corn tortillas, until golden brown on both sides. Repeat for remaining corn tortillas.

  7. Once cooked, top them however you like! I have some suggestions below.