Homemade Corn Tortillas

Ingredients

• 231 g (2½ cups)masa harina
• ¼ teaspoonkosher salt
• 1⅔ cups warm water, plus more as neededwarm water

Instructions

1. 1

   Mix the dough

   In a large, shallow bowl, combine the masa harina and salt. Gradually stir in the warm water with your hands until a cohesive dough forms.

2. 2

   Knead until smooth

   Mix and knead the dough in the bowl by hand for about a minute, until smooth and somewhat firm. If it sticks to your hands and feels wet, add masa harina 1 teaspoon at a time; if a piece crumbles when rolled into a ball, add water 1 teaspoon at a time.

3. 3

   Heat the pan

   Preheat a comal, cast-iron or non-stick pan, or griddle over medium heat for 5 minutes, or until evenly hot.

4. 4

   Prepare the plastic

   Cut two round or square pieces of food-safe plastic from a produce bag or zip-top bag. Make them about 1.3 cm (½ inch) larger than the diameter of your tortilla press.

5. 5

   Divide the dough

   Divide the dough into 16 pieces, about 35–40 g each, and roll them into balls. Set them on a clean work surface and cover with plastic wrap or a damp kitchen towel to keep them moist.

6. 6

   Press the tortillas

   Work with one ball at a time. Put one piece of plastic on the bottom of the tortilla press, place the dough ball on it, then cover with the second piece of plastic. Gently squeeze the handle until the dough is about 1.5–3 mm (¹⁄₁₆–⅛ inch) thick and 12.7 cm (5 inches) in diameter. Jiggle the handle as it nears the bottom for a rounder tortilla, and press again if needed to reach the desired thinness.

7. 7

   Lay on the comal

   Open the press and peel away the top plastic. Bring the tortilla, still on the bottom piece of plastic, next to the comal; transfer it to one hand as you remove the plastic with the other, then quickly and gently lay the tortilla on the hot pan. It need not be perfectly flat, and do not try to move it or it may tear. Put the plastic back on the bottom of the press.

8. 8

   Cook the first side

   Cook for 40–45 seconds, until the tortilla releases easily and its colour has lightened and turned opaque. It should not brown or develop freckles at this stage.

9. 9

   Flip and brown

   Flip the tortilla with a spatula or your fingers and cook for a further 70–90 seconds, until the underside starts to brown and freckle.

10. 10

    Cook until puffed

    Flip once more and cook for 10–15 seconds, until the tortilla puffs. If it does not puff by itself, gently poke it a few times near the centre. Once puffed, cook for another 15 seconds, until fully set and soft.

11. 11

    Keep them warm

    Remove the tortilla from the heat and wrap it in a clean kitchen towel, or place it in a cloth-lined tortillero.

12. 12

    Repeat the process

    Repeat the pressing and cooking steps with the remaining dough.

What are corn tortillas?

Corn tortillas are a staple of Mexican cooking, made from masa harina, a flour prepared from nixtamalised corn. This version uses a short list of ingredients and a tortilla press to make 16 tortillas.

The method works by keeping the dough moist, pressing it thin and cooking each tortilla in stages. A final flip encourages the characteristic puff and helps the tortilla finish cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 34 calories, 1g protein, 7g carbs, 0g fat.

Most of the carbohydrates come from the masa harina, which also supplies a little protein and fat; the added salt contributes sodium. Pair a couple of tortillas with beans, eggs or another protein and vegetables for a more complete plate.

Getting the dough right

Masa harina: This is not the same as ordinary cornmeal, so use masa harina for the intended dough texture. Gradually adding the warm water makes it easier to judge how much the flour needs.

Consistency: The dough should feel smooth and somewhat firm, not wet or crumbly. Adjust it in small increments, adding masa harina if sticky or water if it breaks apart.

Pressing thin, even rounds

Plastic: Use food-safe plastic on both sides of the dough so it releases from the press without sticking. Cut the pieces slightly wider than the press so you can handle the edges.

Pressure: Press gently and evenly, then check the thickness before cooking. A small jiggle of the handle near the bottom can help round the tortilla, and a second press can make it thinner.

Reading the cooking cues

First side: After 40–45 seconds, the tortilla should release easily and look lighter and opaque. Keep it free of brown spots at this point.

Later flips: The second side cooks for 70–90 seconds, until it begins to freckle. The final flip should prompt a puff; if needed, gently poke near the centre, then give it 15 more seconds once puffed.

Keeping the tortillas soft

Cover the dough balls while you work so they do not dry out and crack at the edges. Cooked tortillas go straight into a clean towel or cloth-lined tortillero, where they stay warm and pliable as you finish the batch.

Serving ideas

Serve the tortillas warm with fillings for tacos, or alongside beans, eggs or a stew. Their mild corn flavour also suits melted cheese, grilled vegetables and leftover cooked meat.

For a more balanced plate, pair them with a protein-rich filling and vegetables rather than serving the tortillas on their own.

Recipe notes & tips

• Keep unpressed dough balls covered with plastic wrap or a damp towel while you cook.
• Adjust the dough a teaspoon at a time so it does not become too wet or too dry.
• Make sure the cooking surface is evenly hot before you start pressing tortillas.
• Avoid moving a tortilla as soon as it hits the pan, since it can tear.
• Stack cooked tortillas inside a towel to keep them warm and soft.

Variations

• Add a little more salt: Adjust the seasoning to suit your preference.
• Serve with beans: Pair the warm tortillas with seasoned beans for a simple meal.
• Make quesadillas: Fill the cooked tortillas with cheese and warm until melted.
• Use taco fillings: Add cooked vegetables, meat or eggs just before serving.

Common mistakes to avoid

• Dough feels sticky: Knead in masa harina 1 teaspoon at a time until it feels firm.
• Dough crumbles: Add water 1 teaspoon at a time and knead until it holds together.
• Dough dries out: Keep the balls covered while you press and cook each tortilla.
• Tortilla tears on the pan: Lay it down gently and leave it in place until it releases.
• Tortilla browns too soon: Keep the heat at medium and watch for the first-side cue of a light, opaque surface.

How to store

Keep cooked tortillas wrapped in a clean towel while serving. For leftovers, cool them and store in an airtight container in the fridge for up to 3 days; reheat briefly in a hot, dry pan until warm and pliable.

Frequently asked questions