Homemade Corn Tortillas

Ingredients

• 240 g (2 cups)masa harina
• 355–473 ml (1½–2 cups)hot water
• 3 g (½ teaspoon)salt, optional but recommended

Instructions

1. 1

   Combine dry ingredients

   Put the masa harina and salt in a large bowl. Add hot water, following the packet guidance because the amount can vary between brands.

2. 2

   Mix the dough

   Stir with a wooden spoon until the water has been absorbed.

3. 3

   Knead until pliable

   Knead the dough for a few minutes, as you would bread dough, then gather it into a large ball. It may feel a little gritty at first; it is ready when it becomes more pliable and slightly springy, with a Play-Doh-like feel.

4. 4

   Rest the dough

   Return the dough to the bowl, cover it with a clean tea towel and leave it for about 5 minutes. If it seems too dry or too wet at any stage, work in a little more water or masa harina.

5. 5

   Shape the balls

   Pinch off pieces about the size of a large golf ball and roll them between your hands. The dough should make about 18 balls.

6. 6

   Prepare the press

   Cut the seams from a gallon-size freezer bag and lay one piece on the tortilla press. Set a masa ball slightly off-centre, towards the closing hinge, and cover it with the other piece of plastic.

7. 7

   Press the tortillas

   Close the press and flatten the dough until it is 4–5 inches (10–13 cm) across.

8. 8

   Peel away plastic

   Open the press and carefully peel the plastic away from the tortilla, letting the tortilla rest on your palm. If it sticks to the plastic, the dough may be too wet.

9. 9

   Choose a workflow

   You can put each pressed tortilla straight onto a hot griddle or non-stick frying pan, or press all the balls first and stack the tortillas on a plate with sheets of parchment paper between them.

10. 10

    Cook until puffed

    Place a tortilla gently on the hot griddle and flip it after 15 seconds. Flip again after 40 seconds, then once more for about 40 seconds, until it puffs and has golden-brown spots on both sides. Alternatively, cook it for 30–60 seconds per side.

11. 11

    Serve the tortillas

    Serve and enjoy while warm.

What are corn tortillas?

Corn tortillas are a staple of Mexican cooking, made from masa, a dough prepared with nixtamalised corn. This version uses masa harina, the dried flour form of that dough, mixed with water and shaped at home.

The short ingredient list lets the corn flavour come through. A brief rest and a few turns on a hot griddle help the tortillas become pliable, with browned spots and a chance to puff.

Nutrition and macros by portion

The nutrition label shows one serving as written: 47 calories, 1g protein, 10g carbs, 1g fat.

Masa harina provides most of the carbohydrates, while the small amount of fat and protein also comes mainly from the corn flour. Pair a tortilla with a protein-rich filling and vegetables for a more balanced plate.

Getting the masa dough right

Water: Different masa harina brands can take different amounts, so follow the packet guidance and add the water gradually enough to judge the feel.

Texture: The dough may start out slightly gritty. Knead it until it feels more springy and pliable; if it seems too dry or wet, adjust with a little masa harina or water.

Why the dough rests

Rest: Cover the dough with a clean tea towel for about 5 minutes. This gives the flour a little time to absorb the water evenly and makes the dough easier to handle.

Covering: Keep the dough covered while you work so its surface does not dry out before you have shaped all the tortillas.

Pressing evenly

Plastic: Use the cut freezer bag pieces to keep the dough from sticking to the press. Position the ball slightly towards the closing hinge, as described in the method.

Thickness: Press until each round is about 10–13 cm across. Peel the plastic away gently; if the dough clings to it, adjust the dough rather than pulling hard on the tortilla.

Cooking and doneness

Heat: Put the tortilla onto a hot griddle or non-stick frying pan. The method uses a quick first turn at 15 seconds, then two further turns of about 40 seconds each.

Cue: Look for golden-brown spots on both sides and a puffed centre. If using the alternative timing, cook for 30–60 seconds per side and use the same visual cues.

Serving and timing

Workflow: Press and cook one tortilla at a time, or press the whole batch first and separate the rounds with parchment paper. The second option keeps the cooking stage moving smoothly.

Serving: These tortillas are best served warm alongside Mexican-style meals, or used as a base for fillings and toppings of your choice.

Recipe notes & tips

• Check the masa harina packet for its recommended water amount before mixing.
• Knead until the dough feels pliable rather than relying only on the time.
• Keep the dough covered while shaping the tortillas.
• Use plastic on both sides of the dough to make it easier to remove from the press.
• Separate pressed tortillas with parchment if you are stacking them before cooking.
• Watch for browning and puffing as well as the cooking times.

Variations

• Salt-free: Leave out the optional salt for a plain corn flavour.
• Smaller tortillas: Shape smaller dough balls and press them into narrower rounds.
• Larger tortillas: Divide the dough into fewer, larger balls and press wider rounds.
• Seasoned dough: Mix a little dried seasoning into the masa harina before adding water.
• Serve as tostadas: Cook the tortillas until firmer and crisp them further in the pan.

Common mistakes to avoid

• Adding all the water without checking: Follow the masa harina packet guidance because brands can need different amounts.
• Dough too dry: Knead in a little more water until it becomes pliable.
• Dough too wet: Work in a little more masa harina, especially if the tortilla sticks to the plastic.
• Peeling too quickly: Remove the plastic gently so the soft tortilla does not tear.
• Skipping the flips: Turn the tortilla according to the method so it cooks on both sides and has a chance to puff.
• Leaving dough uncovered: Keep it under a clean tea towel while you shape the batch.

How to store

Once cool, store the tortillas in an airtight container in the fridge and use within 3 days. Reheat briefly in a dry frying pan or on a griddle until warm and pliable.

Frequently asked questions