How to Make Tortillas

Homemade tortillas

Corn tortillas or tortillas de maíz are a type of Mexican flatbread eaten by themselves or used to make tacos, enchiladas and quesadillas. They are great for dipping, scooping and wrapping just about any kind of food and it’s easy to make tortillas at home.

People always look at me like I have “m a s o c h i s t” tattooed on my forehead when I tell them I make my own tortillas. Then, when I tell them it’s less work to make them myself than to go and buy them, they conclude that the tattoo actually says “m o r o n”.

But it’s true, the nearest grocery store that carries corn tortillas is 3 stops on the subway followed by a 20 minute walk. Plus they only seem to come in bags of 1000, so it’s inevitable that I will end up with fuzzy green frisbees at the back of my fridge.

If you consider these facts and weight them against the shelf-life of masa harina and how simple it is to make tortillas at home, it just makes sense… Or at least it does for me, so if you’re still not convinced, let me show you of how easy it is with the following step-by-step tortilla tutorial.

Equipment you'll need:

corn tortilla recipe

2 C masa harina
1/2 tsp salt kosher salt (less if using table salt)
1 1/4 C warm water


water and masa harina for tortilla dough

Mix the salt and masa harina then add the water.

Crumbly tortilla dough

Mix the masa harina and water together with one hand. The tortilla dough will start out crumbly, but continue mixing it and it will start to come together. Knead it for 2 minutes.

Tortilla dough should have a texture like playdough

After kneading, the tortilla dough should have a smooth texture like playdough.

Form the tortilla dough into a ball and cover

Form the tortilla dough into a ball, cover with plastic wrap, and let it sit for at least an hour.

Tortilla dough textures

After the dough has had a chance to rest, it’s time to check the texture. Break off a small piece, roll it into a ball, then press it between your palms.

If it forms cracks along the edges it’s too dry. Knead some more water into the dough a little bit at a time until it looks more like the center picture.

If the dough sticks to your palms it is too wet. Add more masa harina a little at a time until it doesn’t stick anymore.

Dough balls ready to press into tortillas

Split the dough in half 4 times to get 16 even pieces and roll them into balls (if you’re looking for an excuse to use your kitchen scale, the balls should be about 1.5 oz). Be sure to keep the tortilla dough covered with a damp paper towel while you work to keep them from drying out.

flat bottomed plate to make tortillas

Ideally you’ll have a tortilla press, but if you don’t, a flat bottomed plate will work. The plate in the photo works out perfectly because it has a very shallow lip that’s 5 1/2″ in diameter, which just so happens to be the exact size these tortillas are supposed to end up. Wrap your tortilla press or the bottom of your plate and counter top with plastic wrap. This makes it easier to remove the delicate tortillas.

Pressing tortilla

Start preheating a cast iron skillet over medium heat. If you are using the plate+countertop method, put one ball on your counter and line it up with the middle of your plate. Press down evenly on the plate using your body weight to get it about 1/16″ in thickness. It will take some elbow grease and practice, but you can always reuse the dough from your mistakes.

Tortilla dough after it has been pressed

Your pressed tortilla should look something like this. Carefully peel the tortilla onto the palm and fingers of one hand.

Lowering the tortilla into a hot cast iron skillet

Move over to your preheated skillet and use a sweeping motion to move your hand out from under the tortilla being careful not to burn your hand.

Tortilla frying in pan

Flatten out any ruffles in the tortilla and cook while you press your next tortilla (about 1 minute). The tortilla is initially cooked on only one side and should not brown. Transfer it to a pot with a lid lined with paper towels. Repeat until the rest of the dough balls have been pressed and cooked on one side. You can do these steps ahead of time and store the half cooked tortillas in the fridge until you are ready to serve them.

Pressing on tortilla with paper towel

When you’re ready to serve the tortillas, turn up the heat on the pan to medium high. Place a tortilla in the pan, uncooked side down. Gently press the tortilla with a wadded up paper towel. Once the tortilla has a few brown spots flip one last time and press on it some more. This will cause the steam escaping to blow the tortilla up like a balloon.

Puffed up tortilla

The tortilla is done when it has ballooned up and is lightly toasted on both sides. Transfer to a paper towel lined pot with a lid to keep warm until they are all ready to serve.

  • http://souvlakiforthesoul.com/ Peter G

    Marc..I’m very impressed! Thank you for these instructions!

  • http://souvlakiforthesoul.com Peter G

    Marc..I’m very impressed! Thank you for these instructions!

  • http://thesophisticatedgourmet.blogspot.com/ Kamran Siddiqi

    Lovely tutorial! I love making my own tortillas and I agree that it’s easier to make them than to go buy them… And, it’s cheaper to make your own. Why waste a whole bunch of money on a stale bag of tortillas when you can make your own for pennies?

    And don’t worry I get the same looks from people when I tell them that I make pizza from scratch (even the dough), that I grind my own spices, and that I occasionally make my own bread. Those things are super easy things to do, but not to people who are used to just getting their things in a bottle, box, can, or bag.

  • http://thesophisticatedgourmet.blogspot.com Kamran Siddiqi

    Lovely tutorial! I love making my own tortillas and I agree that it’s easier to make them than to go buy them… And, it’s cheaper to make your own. Why waste a whole bunch of money on a stale bag of tortillas when you can make your own for pennies?

    And don’t worry I get the same looks from people when I tell them that I make pizza from scratch (even the dough), that I grind my own spices, and that I occasionally make my own bread. Those things are super easy things to do, but not to people who are used to just getting their things in a bottle, box, can, or bag.

  • http://blog.lemonpi.net/ Y

    Nothing masochistic about it. I’ve always wanted to make my own too – especially since the ones available here have all sorts of chemicals in them to prolong their shelf life. Thanks so much for the pictorial :)

  • http://www.rosas-yummy-yums.blogspot.com/ Rosa

    Thanks for the great tips! corn tortillas are a lot more difficult to make than flour tortillas!

    Cheers,

    Rosa

  • http://blog.lemonpi.net Y

    Nothing masochistic about it. I’ve always wanted to make my own too – especially since the ones available here have all sorts of chemicals in them to prolong their shelf life. Thanks so much for the pictorial :)

  • http://www.rosas-yummy-yums.blogspot.com Rosa

    Thanks for the great tips! corn tortillas are a lot more difficult to make than flour tortillas!

    Cheers,

    Rosa

  • http://maclarty.blogspot.com/ Koek!

    Parece delicioso!

  • http://maclarty.blogspot.com/ Koek!

    Parece delicioso!

  • jaW

    It’s amazing, i don’t know that tortillas can be home-made!
    it’s a pity, cause there are not many Mexican food in Taiwan!
    I like ur blog, which makes me hungry during the night!

  • jaW

    It’s amazing, i don’t know that tortillas can be home-made!
    it’s a pity, cause there are not many Mexican food in Taiwan!
    I like ur blog, which makes me hungry during the night!

  • http://cookappeal.blogspot.com/ Chef E

    Nice! I of course love tortillas being from Texas and growing up eating them on a weekly basis…have you ever see Robert Rodriguez on youtube make them in his studio at 4 AM…I tried his way, and they come out pretty good too…

    • marc

      I just checked it out and it made me hungry. The difference is that he’s making flour tortillas (in the video he uses a pack of store bought corn tortillas to make his migas). I don’t think you can roll corn tortillas out with a rolling pin since the dough is much less elastic than wheat based dough.

  • http://cookappeal.blogspot.com/ Chef E

    Nice! I of course love tortillas being from Texas and growing up eating them on a weekly basis…have you ever see Robert Rodriguez on youtube make them in his studio at 4 AM…I tried his way, and they come out pretty good too…

    • marc

      I just checked it out and it made me hungry. The difference is that he’s making flour tortillas (in the video he uses a pack of store bought corn tortillas to make his migas). I don’t think you can roll corn tortillas out with a rolling pin since the dough is much less elastic than wheat based dough.

  • http://kristinmacbride.com/ Kristin

    Nice job marc! Fresh corn tortillas are sooooo good. It’s funny how a fresh one bears absolutely no resemblance to those horrific things they sell at the grocery store. I have made many a flour tortilla, but never corn. It may be time to bust out the tortilla press.

  • http://kristinmacbride.com/ Kristin

    Nice job marc! Fresh corn tortillas are sooooo good. It’s funny how a fresh one bears absolutely no resemblance to those horrific things they sell at the grocery store. I have made many a flour tortilla, but never corn. It may be time to bust out the tortilla press.

  • http://colloquialcookin.com/ Colloquial Cook

    L is such a great hand model. Look at her, pressing the heck out of those tortillas!

  • http://colloquialcookin.com Colloquial Cook

    L is such a great hand model. Look at her, pressing the heck out of those tortillas!

  • http://rasamalaysia.com/ Rasa Malaysia

    You are unbelievable. I love watching traditional Mexican ladies making tortilla, so much fun!

  • http://rasamalaysia.com Rasa Malaysia

    You are unbelievable. I love watching traditional Mexican ladies making tortilla, so much fun!

  • dustin

    Even in Austin, TX, the land of great store bought tortillas, I still prefer to make my own corn tortillas. Get yourself a cast iron tortilla press and the process becomes even quicker.

    Flour tortillas on the other hand, I prefer to buy.

  • dustin

    Even in Austin, TX, the land of great store bought tortillas, I still prefer to make my own corn tortillas. Get yourself a cast iron tortilla press and the process becomes even quicker.

    Flour tortillas on the other hand, I prefer to buy.

  • http://userealbutter.com/ Jen Yu

    OMG, how awesome are YOU!?! These look perfect and you’ve posted a terrific tutorial. What a perfect nudge for me to try making my own. Thanks!

  • http://userealbutter.com/ Jen Yu

    OMG, how awesome are YOU!?! These look perfect and you’ve posted a terrific tutorial. What a perfect nudge for me to try making my own. Thanks!

  • http://manggy.blogspot.com/ Manggy

    Good for you! I suppose this would be a lot easier if masa harina were just around, though– I’ve only ever seen it at the health food store from Bob’s Red Mill! (Yeah, I know, I should get out more…)

  • http://manggy.blogspot.com Manggy

    Good for you! I suppose this would be a lot easier if masa harina were just around, though– I’ve only ever seen it at the health food store from Bob’s Red Mill! (Yeah, I know, I should get out more…)

  • http://duodishes.com/ The Duo Dishes

    Oh a fresh tortilla. You’re going to love eating those. Making them from scratch is a nice trick to have in your pocket.

  • http://duodishes.com The Duo Dishes

    Oh a fresh tortilla. You’re going to love eating those. Making them from scratch is a nice trick to have in your pocket.

  • http://kitchenmusings.com/ veron

    You make it look so easy! And very encouraged now to make my own tortillas.

  • http://kitchenmusings.com veron

    You make it look so easy! And very encouraged now to make my own tortillas.

  • http://cheffresco.com/ Chef Fresco

    Looks ambitious and delicious… hey I made a rhyme.

  • http://cheffresco.com Chef Fresco

    Looks ambitious and delicious… hey I made a rhyme.

  • http://helene-lacuisine.blogspot.com/ Hélène

    Delicious! Sounds easy to make when we look at your pictures.

  • http://helene-lacuisine.blogspot.com/ Hélène

    Delicious! Sounds easy to make when we look at your pictures.

  • http://zencancook.com/ zenchef

    Great post marc! Never made my own tortillas but you inspired me to give it a shot. I may buy a tortilla press though. hehe. The photo-tutorial is fabulous.

  • http://zencancook.com zenchef

    Great post marc! Never made my own tortillas but you inspired me to give it a shot. I may buy a tortilla press though. hehe. The photo-tutorial is fabulous.

  • http://www.cafepress.com/floger Flo

    I used to have a tortilla press and have no idea what happened to it. You have inspired me to start making them again! Nothing beats a freshly made tortilla! Thanks!

  • http://www.cafepress.com/floger Flo

    I used to have a tortilla press and have no idea what happened to it. You have inspired me to start making them again! Nothing beats a freshly made tortilla! Thanks!

  • http://www.danatreat.com/ Dana

    Great job on this. Very clear photos and precise directions. Thank you!

  • Matthew

    How long will the dough last in the refrigerator? Could I make it several days in advance and flatten/grill tortillas as I need them?

    • marc

      The dough shouldn’t be refrigerated. It gets all crumbly. If you want to make these ahead, go all the way to the step where you flatten and cook it on one side. Then wrap all the half cooked tortillas in paper towels and put in a sealed container until you are ready to use them. Then just pick up where you left off.

  • http://www.danatreat.com Dana

    Great job on this. Very clear photos and precise directions. Thank you!

  • Matthew

    How long will the dough last in the refrigerator? Could I make it several days in advance and flatten/grill tortillas as I need them?

    • marc

      The dough shouldn’t be refrigerated. It gets all crumbly. If you want to make these ahead, go all the way to the step where you flatten and cook it on one side. Then wrap all the half cooked tortillas in paper towels and put in a sealed container until you are ready to use them. Then just pick up where you left off.

  • http://www.thedailyspud.com/ Daily Spud

    That’s fab, Marc. I know of at least one place in Dublin that stocks masa harina, so I now have no excuse not to have a go at making my own tortillas…

    • Elizabeth

      Am very interested in masa harina in Dublin – where is it available?

      • Asbruley

        Hi Elizabeth did you find a place where to buy masa harina in Dublin? I’m interested if it’s not genetically modified corn. many thanks. 

  • http://www.thedailyspud.com Daily Spud

    That’s fab, Marc. I know of at least one place in Dublin that stocks masa harina, so I now have no excuse not to have a go at making my own tortillas…

    • Elizabeth

      Am very interested in masa harina in Dublin – where is it available?

  • http://www.foodgal.com/ Carolyn Jung

    You make me laugh. My husband will often bring home that bag of 1,000 tortillas, too — for two of us!! But it IS hard to find them in smaller quantities. They do freeze pretty well, though.

    What a great idea about the flat-bottomed plate. I will have to remember that when I try my hand at making my own.

  • http://www.foodgal.com Carolyn Jung

    You make me laugh. My husband will often bring home that bag of 1,000 tortillas, too — for two of us!! But it IS hard to find them in smaller quantities. They do freeze pretty well, though.

    What a great idea about the flat-bottomed plate. I will have to remember that when I try my hand at making my own.

  • http://pithyandcleaver.com/ maggie (p&c)

    Ooh, I bet these are delicious. Have always been intimidated by making them, even though I know fresh ones are better. Bravo.

  • http://pithyandcleaver.com maggie (p&c)

    Ooh, I bet these are delicious. Have always been intimidated by making them, even though I know fresh ones are better. Bravo.

  • http://food.lizsteinberg.com Liz

    You do make it look pretty simple. And beyond whether it’s quicker to make them yourself, I’m sure the homemade version tastes way better.

    Now I just need to find masa harina …

  • http://food.lizsteinberg.com/ Liz

    You do make it look pretty simple. And beyond whether it’s quicker to make them yourself, I’m sure the homemade version tastes way better.

    Now I just need to find masa harina …

  • Enjeong Noh

    Very impressive and instructive. I can see your initial practical reason to homemake this, but I would say machismotic not masochistic that you tackled this, which most of us didn’t dare to try! Thanks.

  • Enjeong Noh

    Very impressive and instructive. I can see your initial practical reason to homemake this, but I would say machismotic not masochistic that you tackled this, which most of us didn’t dare to try! Thanks.

  • http://voodoolily.blogspot.com/ Heather

    Your friends that look at you like you’re crazy should meet my buddy Ken. He nixtamalizes his own corn (soaks corn in calcium to make masa from scratch) to make tortillas.

    • marc

      Hahaha, that’s next on my list. Can’t get fresh masa here, so I got the maize, and just need to get some calcium hydroxide.

  • http://voodoolily.blogspot.com Heather

    Your friends that look at you like you’re crazy should meet my buddy Ken. He nixtamalizes his own corn (soaks corn in calcium to make masa from scratch) to make tortillas.

    • marc

      Hahaha, that’s next on my list. Can’t get fresh masa here, so I got the maize, and just need to get some calcium hydroxide.

  • http://whiskblog.com/ Shari

    I love how you’ve laid out the instructions here. And yes, much more fun to make them than taking that long trek to a store to buy some that would not, could not, be as fresh as these! They sound absolutely delicious!

  • http://whiskblog.com Shari

    I love how you’ve laid out the instructions here. And yes, much more fun to make them than taking that long trek to a store to buy some that would not, could not, be as fresh as these! They sound absolutely delicious!

  • http://www.tasteslikehome.org/ Cynthia

    This is awesome! Thank you!

  • http://www.tasteslikehome.org Cynthia

    This is awesome! Thank you!

  • http://balancefood.blogspot.com/ Chou

    I love making my own, it’s one of those Marxian moments when the divide between producer and consumer is easily bridged.

  • http://balancefood.blogspot.com Chou

    I love making my own, it’s one of those Marxian moments when the divide between producer and consumer is easily bridged.

  • http://www.pigpigscorner.com/ pigpigscorner

    Great tips! Using the plate to press it is neat.

  • http://www.pigpigscorner.com pigpigscorner

    Great tips! Using the plate to press it is neat.

  • http://onlinepastrychef.wordpress.com/ Jenni

    Great tutorial, as always, Marc!

  • http://onlinepastrychef.wordpress.com/ Jenni

    Great tutorial, as always, Marc!

  • Kara

    Thanks for the help! I’m about to try making my own corn tortillas for the first time and I’m a little nervous about it. I live in a small town in southern utah, and it’s impossible to find good, fresh tortillas in the grocery stores. I can get fresh homemade ones in the mexican market, but, i thought, why not just learn to make my own? So here goes – I even bought a tortilla press to make it easier.

  • Kara

    Thanks for the help! I’m about to try making my own corn tortillas for the first time and I’m a little nervous about it. I live in a small town in southern utah, and it’s impossible to find good, fresh tortillas in the grocery stores. I can get fresh homemade ones in the mexican market, but, i thought, why not just learn to make my own? So here goes – I even bought a tortilla press to make it easier.

  • http://www.fastrecipes.com/ Recipes Writer

    Thanks for the tutorial, I’ll try to make it at the weekend.

  • http://www.fastrecipes.com/ Recipes Writer

    Thanks for the tutorial, I’ll try to make it at the weekend.

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  • Fiona

    Outstanding!
    Thank you so very much for showing me how to conquer them:)

    Have a nice night

  • Fiona

    Outstanding!
    Thank you so very much for showing me how to conquer them:)

    Have a nice night

  • Kirk

    Nice tortillas Marc!

    As I live in northern Thailand, the closest place where I can buy any tortillas is 100km away. Two years ago I started making flour tortillas and my fridges is rarely without them now.

    Corn tortillas, on the other hand, are a much bigger challenge…

    Am currently trying to get some dent corn seeds shipped over so that I can grow the correct corn and make fresh masa when the corn tortilla cravings overcome me…

    Keep up the good work and I look forward to more (no)recipes…

  • Kirk

    Nice tortillas Marc!

    As I live in northern Thailand, the closest place where I can buy any tortillas is 100km away. Two years ago I started making flour tortillas and my fridges is rarely without them now.

    Corn tortillas, on the other hand, are a much bigger challenge…

    Am currently trying to get some dent corn seeds shipped over so that I can grow the correct corn and make fresh masa when the corn tortilla cravings overcome me…

    Keep up the good work and I look forward to more (no)recipes…

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  • Juliet Duncan

    I just tried to make them and failed miserably. They didn’t puff up and they were rather chewy. I am not sure what I did wrong.. Any hints?

    • http://norecipes.com/ Marc @ NoRecipes

      Hi Juliet, sorry to hear it didn’t go well. I can’t say I’ve ever had then come out chewy, so I’m not entirely sure what happened. What brand of masa harina did you use? Did they press out okay? Were they about 1/16″ thick?

      It’s possible that your pan wasn’t quite hot enough during your second cooking (the part where it’s supposed to puff up) and they overcooked as a result (should only take 20-30 seconds on one side and 10-15 seconds on the other).

      • Zor7

        That happened to me also and I followed the recipe to a T. They didn’t puff up. I wonder what happened. The only difference was that I used a tortillas press and my skillet was those two burner cast iron one vs. your round one.

        • http://norecipes.com Marc Matsumoto

          Sorry to hear it didn’t work out for you. The pan has to be very hot when
          you go to puff them. If there’s a little oil from previous use in the pan,
          the oil will smoke if it’s hot enough. The idea is to heat one side faster
          than the other. The heat differential and steam will make a little pocket in
          the middle and puff the tortilla up. Also what brand of Masa Harina did you
          use?

  • Juliet Duncan

    I just tried to make them and failed miserably. They didn’t puff up and they were rather chewy. I am not sure what I did wrong.. Any hints?

    • http://norecipes.com Marc @ NoRecipes

      Hi Juliet, sorry to hear it didn’t go well. I can’t say I’ve ever had then come out chewy, so I’m not entirely sure what happened. What brand of masa harina did you use? Did they press out okay? Were they about 1/16″ thick?

      It’s possible that your pan wasn’t quite hot enough during your second cooking (the part where it’s supposed to puff up) and they overcooked as a result (should only take 20-30 seconds on one side and 10-15 seconds on the other).

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  • harry

    wow that was just awesome!! You should post more recipes for us. great tutorial :)

  • harry

    wow that was just awesome!! You should post more recipes for us. great tutorial :)

  • Tom Coburn

    Last year I learned that I was gluten intolerant. I cut out wheat and my world changed within a week. I have been eating gluten free every since then. In the New Mexico I can purchase a gluten free bread made by FOOD FOR LIFE that contains brown rice flour, raisin, pecans and is sweetened with fruit juice. It is like eating cake. But now I am taking Spanish immersion course for three months is a small village in Costa Rica. I doubt there are any gluten free breads or other foods in my area. I really miss my gluten free foods. So what I want to do is ask one of the small local family bakeries to make up gluten free recipes for me. The people here are very nice and will go out of their way to be helpful. Can you help me find gluten free recipes in Spanish?

    Thank you,

    Tom Coburn
    I am in the village of Tuis which is about a twenty miles from Turrialba which is about two and a half hours southeast of San Jose.

  • Tom Coburn

    Last year I learned that I was gluten intolerant. I cut out wheat and my world changed within a week. I have been eating gluten free every since then. In the New Mexico I can purchase a gluten free bread made by FOOD FOR LIFE that contains brown rice flour, raisin, pecans and is sweetened with fruit juice. It is like eating cake. But now I am taking Spanish immersion course for three months is a small village in Costa Rica. I doubt there are any gluten free breads or other foods in my area. I really miss my gluten free foods. So what I want to do is ask one of the small local family bakeries to make up gluten free recipes for me. The people here are very nice and will go out of their way to be helpful. Can you help me find gluten free recipes in Spanish?

    Thank you,

    Tom Coburn
    I am in the village of Tuis which is about a twenty miles from Turrialba which is about two and a half hours southeast of San Jose.

  • http://peaslovecarrots.blogspot.com/ Mathea

    A perfect tutorial for a gringa like me! Thanks!

  • http://peaslovecarrots.blogspot.com Mathea

    A perfect tutorial for a gringa like me! Thanks!

  • Max

    I make my own tortillas very similarly to you, however, mine always are very thick, even though I have a tortilla press. I don’t get it. HOW do you get yours so thin?

    • Anonymous

      Max, a marble rolling pin helps.

  • Max

    I make my own tortillas very similarly to you, however, mine always are very thick, even though I have a tortilla press. I don’t get it. HOW do you get yours so thin?

  • Nicole

    Great instructions for a first timer – just ate my first one and it was delicious! I must say, i nearly gave up half way through when I couldn't get the mixture right but the end result was will worth it. So fresh and tasty, much better than store bought! Thanks :)

  • norecipes

    Glad you persevered. You'll be a tortilla making pro soon:-)

    • Erik

      hellooooooooo loving it :)

  • szazia

    thanks can you tell me substitute for masa harina

  • norecipes

    Hi Sazia, there isn't really a substitute, because the corn in masa
    harina is nixtamilized, it won't work with a regular cornmeal. It will
    be something different and involves a different process, but you can
    always make flour tortillas with wheat flour.

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  • Jenrules

    loks great can't wait to try it

  • Jessegxoxo

    Okay, so I’m a California Mexican relocated to The Hague, Holland and have just started a “gluten free” diet. I prepared enchiladas for friends for dinner tonight with home made corn tortillas made without Masa Harina because it isn’t sold anywhere near Europe. I used regular corn flour mixed with a little bit of polenta meal. I only wish I’d have seen your recipe tips before I made the attempt (which was successful other than the fact that my tortillas looked like the shape of just about every European country in the EU). Next time I will use the PLATE TRICK! Oh and using the corn flour and corn meal won’t allow the tortillas to puff up, but next time I’ll use a little bit of baking powder (if it’s gluten free)

    • Guest

      I’ve found masa harina at an American shop in Malmo, Sweden, so if you ever make it up this way, you can grab some there :)

    • Wetstone

      Hello Jesse, today I got Masa Harina in Glasgow, so I reckon, if you ask around in Den Haag, you will get pointed in the right direction, the shop I bought at does all things South American, and all things Spanish. However I have lived in the Netherlands, and food diversity is not a strong feature.

      • Gayle stewart

        Hi,where in Glasgow did you buy Masa Harina ? Have not managed to find it in Glasgow yet.

        Thanks 
        Gayle

      • Gayle stewart

        Hi,where in Glasgow did you buy Masa Harina ? Have not managed to find it in Glasgow yet.

        Thanks 
        Gayle

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  • Larry Anttila

    This is great!

    I live in Sweden. The majority of tortillas in the shops are made of wheat flour with emulsifier, conservatives and other chemicals that do not seem to have any purpose. I have found one with corn sprouts, herbs and 30% corn. The rest is (you guessed it) wheat and chemicals. I have been using it only because it tastes better than the others.

    I asked a woman working there if they could get corn tortillas. She did not believe anyone made them because they would not stay together. Now I can make some myself and perhaps I will give her one.

    Thanks!

    • http://norecipes.com Marc Matsumoto

      Glad you found it helpful:-) But please be sure you use masa harina. Regular
      corn flour or corn meal will not work as it will not hold together. Masa
      harina is made by treating dried corn with lye (like Lutfisk) which changes
      the texture of the corn making it hold together better.

  • Etowle

    Thanks so much for  your detailed recipe for Masa Harina Tortillas.  I look forward to making them tomrrow.

    Elizabeth

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  • Cindent

    such a good sense of humour. I like the way you simplify the recipe by using a plate. Ingenious! I’ve been looking for over two months for a tortilla press to no avail. I will now try withou fear.
    Thank you very much.

  • Muy bonitas tortillitas!

    :) ya ni ami me salen asi de infladitas!!!! Buen trabajo chef!!! Te felicito!!!!

    • Erik

      be english!

      • Kia

         She said that not even herself gets the tortillas to baloon like that, that you’re a good chef and congrats…

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  • Annewiseman7

    Could we deep fry these after making them and make them into tortilla chips? We would be deep frying in beef tallow.

    • http://norecipes.com Marc Matsumoto

      I’ve never tried it myself, but that’s how tortilla chips are made, so it should work.

  • Shweta Bansal

    is there any other way to make tortilla

    • http://norecipes.com Marc Matsumoto

      If you’re asking if there are other types of tortillas, there are also flour tortillas which are made a little differently.

  • Guest

    Thank you for the recipe and great instructions. I just made some wheat flour tortillas that turned out pleasantly good! I love that they can be partly cooked for later use.

  • Anonymous

    I love LOVE your site and just made tortillas from scratch myself for the first time the other day and was very surprised how easy it was. I totally agree it’s less work to just make them from scratch than buy them – particularly as I live in Vancouver (Canada) and it’s nearly impossible to find a decent tortilla here. I got very spoiled by the wonderful fresh tortillas available everywhere when I lived in Texas and California, and just really wish I had tried making my own sooner! 

  • Gilberttonka

    seams simple enough my brother could make these cause he is very simple..realy he is

  • Sarahk

    thx this was rly helpful.

  • Maulina Lien

    hi Marc…. I am lien from Indonesia. I’ll your recipes….  thank you

  • Maulina Lien

    hi Marc I am lien from Indonesia, and I will try your recipes…. my first… wish me luck.. thank you

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  • http://www.facebook.com/cat.owner.5 Cat Owner

    Hi I have been trying to make tortilla but find home made ones often lack flavor, possibly just not enough salt. Have you tried tossing herbs like pares.y or basil or oragano in the dough? Celantro? Pamasiana. Have I spelled Anything right? ;)
    Jean

  • rodsmanT

    this tips in making a tortilla is very helpful for us who needs this tips in achieveing our project on making some recipes

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  • Beachmum

    Great recipe and instructions! Worked first time round!

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  • Sherry Benninghoff de Lindgren

    Just made a corn-flour tortilla mix. Fill follow your instructions for par-cooking to save time in the kitchen when preparing dinner. Thanks for the tips and photo-instructions. Great page! :)

  • chicovegano

    Thanks for the pictures with good – short description. Gluten free recently I was craving something bready. Found CASECA masa harina cheap in a local grocery and thought, Why not? Scouted around for a press after finding the hand pressing to be strenuous and slow. First batch turnout ok, but thickness varied. More research, and a few days later I had made a wood press with built in stops for 1/16 inch. This batch was perfectly round, peeled well from the wrap, but did not puff. Now my next batch I will follow your lead and add the recommended amount of water but let it rest. The puffing appears to let it get thinner on the griddle and therefore cook/crisp/brown much more quickly. I will also try the cook each on one side, holding center down to griddle, and hold in reserve until all have one side cooked. I think this last batch ended up with too much water, which if I just let it rest then the dough would have had the correct feel and not crumbled.

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!