Nixtamalization is the traditional process of steeping dried corn in hot water with calcium hydroxide (lime). The resulting product is called nixtamal and is further processed into tortillas. It is estimated that 60% of corn tortillas in Mexico are produced from fresh nixtamal, with the remainder prepared from nixtamalized corn flour. While some corn flour in Mexico is fortified with micronutrients, nixtamal tortillas are not. This study evaluated nutrient stability and other quality parameters in fortified corn tortillas made from fresh nixtamal. Nixtamal was fortified with a micronutrient premix, (Mp), containing iron, zinc, folic acid, niacin, riboflavin, and thiamin; or the same premix with NaCl, (MpS), added as a marker for rapid testing of premix concentration. Premix composition was based on a proposed Mexican regulation for flour fortification, adjusted for moisture. The effect of premix addition on masa adhesiveness, hardness, and pH; as well as tortilla sensory properties, rollability, stretchability, and color were measured. Micronutrient levels were tested in the dry corn, nixtamal, masa, and tortillas. No significant differences in sensory attributes were found between control (Ct), Mp, and MpS tortillas. Added thiamin was almost entirely degraded during the initial mixing stage. Folic acid and riboflavin significantly decreased 26% and 46%, respectively, through the masa/tortilla manufacturing process. Niacin showed no significant loss. Addition of salt had no significant effect on micronutrient stability. With the exception of thiamin, fortification resulted in significant nutrient increases compared to Ct tortillas. Folic acid increased 974%; niacin increased 171%; and riboflavin increased 317% in Mp tortillas. Iron and zinc increased 168% and 92%, respectively. Results indicate that fortification can significantly improve the nutritional content of nixtamal tortillas without significantly affecting sensory acceptance and other properties. Effective fortification with thiamin may require excess addition and/or encapsulation to withstand the moist, alkaline environment.