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Homemade Corn Tortillas

These puff up perfectly every time if you get the dough texture right - it should feel like Play-Doh, not crumbly or sticky. Let the dough rest for at least 30 minutes; an hour is even better for easier pressing.
prep time45 minutes
cook time15 minutes
total time1 hour
Print Recipe

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.

Notes

Water amount varies by masa harina brand. Adjust as needed.