Homemade Corn Tortillas

Ingredients

• 360 g (3 cups)masa harina
• 532 ml (2 1/4 cups)water

Instructions

1. 1

   Heat the comal

   Set a comal or cast-iron skillet over medium-high heat.

2. 2

   Mix the dough

   Put the masa harina in a bowl and gradually work in the water with your hands until a dough forms. Knead for 3–5 minutes, until smooth and soft; it should feel like play dough and not stick to your hands.

3. 3

   Shape the balls

   Take a small portion of dough, about 2–3 tablespoons, and roll it into a ball. Set it between two sheets of plastic and flatten it slightly with your hand.

4. 4

   Press the tortillas

   Use a heavy dish or tortilla press to flatten the dough into a thin tortilla about 14 cm (5.5 inches) wide.

5. 5

   Remove the plastic

   Carefully peel away the plastic sheets. If the tortilla is difficult to handle, lightly moisten your hands with water to help prevent sticking or tearing.

6. 6

   Cook the first side

   With a quick sliding motion, place the tortilla on the hot comal. Cook for about 40–45 seconds, until it lifts easily from the surface.

7. 7

   Flip and puff

   Turn the tortilla and cook for another 40–45 seconds. Flip it once more and cook for 10–15 seconds, until it begins to puff; gently press it with a spatula if needed to help it inflate.

8. 8

   Keep them warm

   Put the cooked tortilla inside a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough.

What are corn tortillas?

Corn tortillas are a staple of Mexican cooking, made from masa, a dough based on corn that has been treated and ground. This home version uses masa harina, the dried flour form of masa, mixed with water.

The dough needs only two ingredients, and a hot cooking surface gives the tortillas their cooked corn flavour. Pressing them thin and cooking them in stages helps make them flexible rather than brittle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 78 calories, 2g protein, 16g carbs, 1g fat.

Masa harina provides most of each serving's carbohydrates, with a small amount of protein; the recipe contains very little fat because it uses no added oil. Pair a few tortillas with a protein-rich filling and vegetables for a more balanced plate.

Getting the dough right

Masa harina: Add the water gradually and knead until the dough is smooth and soft. It should hold together without clinging to your hands.

Water: The dough's feel is the useful cue as you mix. If it is sticky, avoid adding more water; if it will not come together, work in a little more water until it forms a soft dough.

Pressing without tearing

Plastic sheets: Keep the dough between two sheets as you press it, then peel them away carefully. This makes it easier to lift the thin tortilla without pulling or splitting it.

Even thickness: Flatten each ball to about 14 cm wide. A tortilla that is pressed evenly is more likely to cook consistently across its surface.

Cooking in stages

First side: Cook for 40–45 seconds, until the tortilla releases easily from the comal. If it resists, give it a little more time rather than pulling it off.

Second side: Cook for another 40–45 seconds, then flip once more for 10–15 seconds. The final brief cook is when the tortilla may puff; a gentle press with a spatula can help it inflate.

Keeping them soft

Clean towel: Place each cooked tortilla inside a clean kitchen towel as you work through the dough. The towel keeps them warm and helps them stay soft.

Steady heat: Keep the comal at medium-high heat while cooking. A hot surface is needed for the tortillas to cook promptly and release easily.

How to serve them

Fresh tortillas work well for tacos, folded around fillings, or alongside beans and other Mexican-inspired dishes. Their soft texture also makes them easy to use as a base for simple toppings.

Serve them warm, straight from the towel. If making a meal with several components, have the fillings ready before the last tortillas come off the comal.

Recipe notes & tips

• Keep the dough covered between portions so its surface does not dry out.
• Flatten each ball slightly by hand before putting it in the press.
• Peel the plastic away gently rather than lifting the tortilla by its edge.
• Wait for the tortilla to release from the comal before turning it.
• Use the towel to hold cooked tortillas together as you finish the batch.

Variations

• Smaller tortillas: Divide the dough into smaller portions and press each one thinner.
• Larger tortillas: Use bigger dough balls and press them to a wider round, keeping the thickness even.
• Taco filling: Serve warm with your preferred cooked filling and toppings.
• Quesadillas: Fill tortillas with cheese and other fillings, then cook until warmed through.
• Simple side: Serve the tortillas warm alongside beans or a main dish.

Common mistakes to avoid

• Sticky dough: Add the water gradually and stop when the dough is soft but no longer clings to your hands.
• Cracked edges: Knead until the dough is smooth and soft before shaping the portions.
• Torn tortilla: Peel off the plastic carefully and moisten your hands lightly if the dough is hard to handle.
• Tortilla sticks: Let it cook until it releases easily before attempting to turn it.
• Tortilla stays flat: On the final turn, gently press the surface with a spatula if needed to help it puff.

How to store

Keep cooked tortillas in a sealed container or wrapped well in the fridge for up to 3 days. Reheat briefly on a hot comal or skillet until warm and pliable, then return them to a clean towel.

Frequently asked questions