Ingredients (~15 tortillas)
- 1 1/2 cups masa harina
- 1 1/2 cups warm water (start with 1 cup, add more as needed)
- 3/4 tsp kosher salt
Mix the Dough and Let It Rest
Combine the masa harina and salt in a mixing bowl. Add 1 cup of the warm water and mix for ~2 minutes to hydrate evenly.
Check the texture by pressing a small piece between your fingers. It should feel soft and smooth like Play-Doh. If it cracks when pressed, add water 1 tablespoon at a time. If it’s too sticky, add a bit more masa.
The amount of water varies by brand – Maseca typically needs less water while Masienda uses more.
Cover the dough with plastic wrap or a damp towel and let rest for at least 30 minutes. An hour is better and makes the tortillas easier to press.
Form the Tortilla Balls
Re-knead the dough briefly and adjust with water or masa if needed.
Roll the dough into balls about the size of a golf ball – you should get ~15 balls total.
Keep the balls covered with a damp towel so they don’t dry out while you work.
Press the Tortillas
Line your tortilla press with parchment paper on the bottom and plastic wrap on top.
Place one ball in the center and press gently to flatten.
Turn the tortilla over so the parchment paper is now facing up, then press gently one more time to make it even all around.
Peel away the parchment paper first, then gently cradle the exposed side in your hand and carefully peel the plastic away from the other side.
Cook on a Hot Skillet
Heat a non-stick skillet or comal over medium-high heat until hot.
Cook the tortilla for ~15 seconds on the first side, then flip and cook for ~40 seconds on the second side.
Flip again – the tortilla should puff within 10-15 seconds. This puffing is what you’re looking for.
Flip one last time and cook for ~10 more seconds to finish.
Keep the finished tortillas wrapped in a clean kitchen towel or tortilla warmer. This step keeps them soft and pliable – don’t skip it.
Homemade Corn Tortillas
Ingredients
Ingredients (~15 tortillas)
- 1 1/2 cups masa harina
- 1 1/2 cups warm water, start with 1 cup, add more as needed
- 3/4 tsp kosher salt
Instructions
- Mix masa harina and salt in a bowl.
- Add warm water and mix until dough feels like Play-Doh.
- Cover and rest for 30-60 minutes.
- Knead dough briefly and adjust moisture if needed.
- Roll into 15 golf ball-sized portions.
- Keep balls covered with damp towel.
- Line tortilla press with parchment and plastic wrap.
- Press each ball gently, turning once.
- Carefully peel off plastic and parchment.
- Heat skillet to medium-high.
- Cook tortilla 15 seconds first side.
- Flip and cook 40 seconds second side.
- Flip again and cook until it puffs (10-15 seconds).
- Final flip for 10 seconds.
- Wrap immediately in kitchen towel to keep soft.