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Home ► Recipes ► Mexican

How to Make Tortillas

Updated: 11.12.23 | Marc Matsumoto | 145 Comments

5 from 3 votes
Learn how to make corn tortillas. Homemade tortillas or tortillas de maíz are simple to make and taste better than tortillas from the store.
Recipe

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.

Besides the joy of acquiring a new skill, you will marvel at the difference in flavor and texture truly fresh tortillas possess. And if you end up with a few duds you haven't immediately consumed, you can make Migas with them, a popular savory Tex Mex breakfast.

📖 Recipe

How to Make Tortillas

5 from 3 votes
Print Pin
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 1 hour hr 25 minutes mins

Units

Ingredients 

  • 2 cups masa harina
  • ¼ teaspoon salt
  • 1 ¼ warm water

Instructions

  • Mix the salt and masa harina then add the water.
  • 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.
  • After kneading, the tortilla dough should have a smooth texture like playdough.
  • Form the tortilla dough into a ball, cover with plastic wrap, and let it sit for at least an hour.
  • 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.
  • 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.
  • 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 ½" 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.
  • 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.
  • Your pressed tortilla should look something like this. Carefully peel the tortilla onto the palm and fingers of one hand.
  • 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.
  • 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.
  • 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.
  • 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.
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Comments

    5 from 3 votes (2 ratings without comment)

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    Recipe Rating




  1. Ninette says

    December 27, 2022 at 11:39 pm

    5 stars
    Thank you for posting tips and tricks to making tortillas. I particularly like the “pre-cook” suggestion. I also appreciate your picture of what is too dry, as I still am learning what the texture of the masa should be.

    Reply
    • Marc Matsumoto says

      December 28, 2022 at 12:27 pm

      I'm so happy to hear this was helpful for you! Thanks for taking the time to let me know!

      Reply
  2. Augi says

    January 07, 2022 at 5:32 am

    Have you ever added yeast and / or a little oil to the masa for corn tortillas? If yes, how did the tortillas turn out?

    Reply
    • Marc Matsumoto says

      January 07, 2022 at 10:49 am

      Hi Augi, I've never tried adding yeast to masa. Where you thinking about it as a way to leaven it or for flavor? As for adding oil, the only time I add oil (lard) is for making Tamales and it makes the masa very soft, you might be able to get away with a little bit, but if you add too much, I think the tortilla will have a hard time holding together.

      Reply
  3. Eileen says

    May 01, 2020 at 11:31 pm

    You inspired me to try them !

    Reply
    • Marc Matsumoto says

      May 01, 2020 at 11:52 pm

      Thanks I hope you enjoy!

      Reply
  4. Kat says

    January 31, 2020 at 12:37 pm

    I follow the directions to a t making sure it looked like the picture and my tortillas dont balloon, does anyone have a suggestion on what to try?

    Reply
    • Marc Matsumoto says

      January 31, 2020 at 3:06 pm

      Hi Kat, there are a couple possibilities for why your tortillas aren't ballooning. The first is that the water to masa harina ratio is a little off. Did you have any trouble flattening the tortillas? If it was crumbly this could indicate you need to add a bit more water. Another possibility is that temperature of your pan. It needs to be very hot to get them to balloon. The last thing I can think of is that maybe you're not pressing on them hard enough? You need to apply a good amount of pressure onto the tops of the tortillas after you've flipped them. I hope that helps.

      Reply
  5. Marc Matsumoto says

    April 16, 2015 at 3:16 pm

    Hi Tabitha, at what point are they cracking? When you press them or when you're cooking them? If it's when you're pressing them, your dough is too dry (see the 6th photo down). If it's when you're cooking them, can you describe how they're cracking (in the center, along the edges, etc and in which direction).

    Reply
  6. Tabitha says

    April 16, 2015 at 2:56 pm

    I'm making these and they seem to crack. I'm not sure what I'm doing wrong?

    Reply
  7. chicovegano says

    April 04, 2014 at 6:24 am

    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.

    Reply
  8. Sherry Benninghoff de Lindgren says

    July 13, 2013 at 2:24 pm

    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! 🙂

    Reply
  9. Beachmum says

    May 05, 2013 at 6:30 pm

    Great recipe and instructions! Worked first time round!

    Reply
  10. Latika says

    March 06, 2013 at 3:55 pm

    Very nice way of making tortillas I think. I will try making it.

    Latika

    Latikapatel1956@yahoo.com

    Reply
  11. rodsmanT says

    July 28, 2012 at 4:36 am

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

    Reply
  12. Marilia says

    July 01, 2012 at 5:53 pm

    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

    Reply
  13. Maulina Lien says

    March 05, 2012 at 11:33 pm

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

    Reply
  14. Maulina Lien says

    March 05, 2012 at 11:26 pm

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

    Reply
  15. Sarahk says

    February 29, 2012 at 1:46 pm

    thx this was rly helpful.

    Reply
  16. Kia says

    February 26, 2012 at 4:28 pm

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

    Reply
  17. Gilberttonka says

    February 14, 2012 at 1:10 pm

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

    Reply
  18. Anonymous says

    February 07, 2012 at 1:37 am

    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! 

    Reply
  19. Anonymous says

    February 06, 2012 at 9:37 pm

    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!

    Reply
  20. Guest says

    February 01, 2012 at 8:26 am

    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.

    Reply
  21. Guest says

    February 01, 2012 at 4:26 am

    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.

    Reply
  22. Marc Matsumoto says

    December 05, 2011 at 8:54 am

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

    Reply
  23. Shweta Bansal says

    December 05, 2011 at 2:29 am

    is there any other way to make tortilla

    Reply
  24. Marc Matsumoto says

    November 27, 2011 at 1:23 am

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

    Reply
  25. Annewiseman7 says

    November 26, 2011 at 5:18 pm

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

    Reply
  26. Erik says

    November 22, 2011 at 8:56 am

    be english!

    Reply
  27. Erik says

    November 22, 2011 at 8:55 am

    hellooooooooo loving it 🙂

    Reply
  28. Muy bonitas tortillitas! says

    October 17, 2011 at 12:03 am

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

    Reply
  29. Asbruley says

    September 26, 2011 at 5:06 pm

    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. 

    Reply
  30. Cindent says

    September 20, 2011 at 1:52 pm

    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.

    Reply
  31. Gayle stewart says

    August 22, 2011 at 12:06 pm

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

    Thanks 
    Gayle

    Reply
  32. Etowle says

    August 08, 2011 at 1:32 am

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

    Elizabeth

    Reply
  33. Anonymous says

    July 23, 2011 at 8:16 am

    Max, a marble rolling pin helps.

    Reply
  34. Marc Matsumoto says

    July 23, 2011 at 3:03 am

    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.

    Reply
  35. Larry Anttila says

    July 22, 2011 at 4:35 pm

    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!

    Reply
  36. Marc Matsumoto says

    July 13, 2011 at 8:14 am

    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?

    Reply
  37. Zor7 says

    July 13, 2011 at 12:37 am

    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.

    Reply
  38. Wetstone says

    June 03, 2011 at 7:28 pm

    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.

    Reply
  39. Guest says

    May 13, 2011 at 1:06 pm

    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 🙂

    Reply
  40. Jessegxoxo says

    May 08, 2011 at 9:12 pm

    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)

    Reply
  41. Jenrules says

    June 05, 2010 at 7:02 pm

    loks great can't wait to try it

    Reply
  42. Jenrules says

    June 05, 2010 at 2:02 pm

    loks great can't wait to try it

    Reply
  43. Marc Matsumoto says

    April 20, 2010 at 10:56 pm

    Hi Sazia, there isn't really a substitute, because the corn in masaharina is nixtamilized, it won't work with a regular cornmeal. It willbe something different and involves a different process, but you canalways make flour tortillas with wheat flour.

    Reply
  44. Marc Matsumoto says

    April 20, 2010 at 5:56 pm

    Hi Sazia, there isn't really a substitute, because the corn in masaharina is nixtamilized, it won't work with a regular cornmeal. It willbe something different and involves a different process, but you canalways make flour tortillas with wheat flour.

    Reply
  45. szazia says

    April 20, 2010 at 3:33 pm

    thanks can you tell me substitute for masa harina

    Reply
  46. Marc Matsumoto says

    March 09, 2010 at 10:11 am

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

    Reply
  47. Nicole says

    March 09, 2010 at 9:10 am

    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 🙂

    Reply
  48. Marc Matsumoto says

    March 09, 2010 at 5:11 am

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

    Reply
  49. Nicole says

    March 09, 2010 at 4:10 am

    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 🙂

    Reply
  50. Max says

    January 15, 2010 at 3:57 pm

    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?

    Reply
  51. Max says

    January 15, 2010 at 11:57 am

    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?

    Reply
  52. Elizabeth says

    December 29, 2009 at 10:11 pm

    Am very interested in masa harina in Dublin - where is it available?', '0

    Reply
  53. Elizabeth says

    December 29, 2009 at 10:11 pm

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

    Reply
  54. Mathea says

    November 13, 2009 at 6:32 pm

    A perfect tutorial for a gringa like me! Thanks!

    Reply
  55. Mathea says

    November 13, 2009 at 2:32 pm

    A perfect tutorial for a gringa like me! Thanks!

    Reply
  56. Tom Coburn says

    November 07, 2009 at 4:23 am

    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.

    Reply
  57. Tom Coburn says

    November 07, 2009 at 12:23 am

    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.

    Reply
  58. harry says

    November 04, 2009 at 12:52 pm

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

    Reply
  59. harry says

    November 04, 2009 at 8:52 am

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

    Reply
  60. Marc Matsumoto says

    September 23, 2009 at 7:44 pm

    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).', '0

    Reply
  61. Marc Matsumoto says

    September 23, 2009 at 7:44 pm

    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).

    Reply
  62. Juliet Duncan says

    September 23, 2009 at 7:04 pm

    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?

    Reply
  63. Juliet Duncan says

    September 23, 2009 at 3:04 pm

    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?

    Reply
  64. Kirk says

    August 30, 2009 at 8:28 am

    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...

    Reply
  65. Kirk says

    August 30, 2009 at 4:28 am

    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...

    Reply
  66. Fiona says

    August 14, 2009 at 12:58 am

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

    Have a nice night

    Reply
  67. Fiona says

    August 13, 2009 at 8:58 pm

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

    Have a nice night

    Reply
  68. Recipes Writer says

    July 28, 2009 at 2:12 pm

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

    Reply
  69. Recipes Writer says

    July 28, 2009 at 10:12 am

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

    Reply
  70. Kara says

    July 25, 2009 at 11:49 pm

    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.

    Reply
  71. Jenni Field says

    July 25, 2009 at 9:59 pm

    Great tutorial, as always, Marc!

    Reply
  72. pigpigscorner says

    July 25, 2009 at 8:58 pm

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

    Reply
  73. Kara says

    July 25, 2009 at 7:49 pm

    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.

    Reply
  74. Jenni Field says

    July 25, 2009 at 5:59 pm

    Great tutorial, as always, Marc!

    Reply
  75. pigpigscorner says

    July 25, 2009 at 4:58 pm

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

    Reply
  76. Chou says

    July 25, 2009 at 12:24 pm

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

    Reply
  77. Chou says

    July 25, 2009 at 8:24 am

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

    Reply
  78. Cynthia says

    July 25, 2009 at 7:47 am

    This is awesome! Thank you!

    Reply
  79. Shari says

    July 25, 2009 at 4:38 am

    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!

    Reply
  80. Cynthia says

    July 25, 2009 at 3:47 am

    This is awesome! Thank you!

    Reply
  81. Marc Matsumoto says

    July 25, 2009 at 2:50 am

    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.', '0

    Reply
  82. Marc Matsumoto says

    July 25, 2009 at 2:50 am

    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.

    Reply
  83. Shari says

    July 25, 2009 at 12:38 am

    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!

    Reply
  84. Heather says

    July 24, 2009 at 11:26 pm

    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.

    Reply
  85. Heather says

    July 24, 2009 at 7:26 pm

    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.

    Reply
  86. Enjeong Noh says

    July 24, 2009 at 5:38 pm

    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.

    Reply
  87. Enjeong Noh says

    July 24, 2009 at 1:38 pm

    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.

    Reply
  88. Liz says

    July 24, 2009 at 9:32 am

    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 ...

    Reply
  89. Liz says

    July 24, 2009 at 5:32 am

    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 ...

    Reply
  90. maggie (p&c) says

    July 24, 2009 at 2:25 am

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

    Reply
  91. Carolyn Jung says

    July 24, 2009 at 1:03 am

    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.

    Reply
  92. maggie (p&c) says

    July 23, 2009 at 10:25 pm

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

    Reply
  93. Daily Spud says

    July 23, 2009 at 9:39 pm

    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...

    Reply
  94. Carolyn Jung says

    July 23, 2009 at 9:03 pm

    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.

    Reply
  95. Marc Matsumoto says

    July 23, 2009 at 8:59 pm

    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.', '0

    Reply
  96. Marc Matsumoto says

    July 23, 2009 at 8:59 pm

    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.

    Reply
  97. Dana says

    July 23, 2009 at 8:32 pm

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

    Reply
  98. Matthew says

    July 23, 2009 at 8:32 pm

    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?

    Reply
  99. Flo says

    July 23, 2009 at 7:44 pm

    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!

    Reply
  100. Zenchef says

    July 23, 2009 at 7:09 pm

    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.

    Reply
  101. Hélène says

    July 23, 2009 at 6:58 pm

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

    Reply
  102. Cheffresco says

    July 23, 2009 at 6:50 pm

    Looks ambitious and delicious... hey I made a rhyme.

    Reply
  103. veron says

    July 23, 2009 at 6:38 pm

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

    Reply
  104. Daily Spud says

    July 23, 2009 at 5:39 pm

    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...

    Reply
  105. The Duo Dishes says

    July 23, 2009 at 5:10 pm

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

    Reply
  106. manggy says

    July 23, 2009 at 4:41 pm

    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...)

    Reply
  107. Matthew says

    July 23, 2009 at 4:32 pm

    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?

    Reply
  108. Dana says

    July 23, 2009 at 4:32 pm

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

    Reply
  109. Jen Yu says

    July 23, 2009 at 4:25 pm

    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!

    Reply
  110. Flo says

    July 23, 2009 at 3:44 pm

    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!

    Reply
  111. dustin says

    July 23, 2009 at 3:43 pm

    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.

    Reply
  112. Rasa Malaysia says

    July 23, 2009 at 3:42 pm

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

    Reply
  113. colloquial cook says

    July 23, 2009 at 3:12 pm

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

    Reply
  114. Zenchef says

    July 23, 2009 at 3:09 pm

    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.

    Reply
  115. Hélène says

    July 23, 2009 at 2:58 pm

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

    Reply
  116. Cheffresco says

    July 23, 2009 at 2:50 pm

    Looks ambitious and delicious... hey I made a rhyme.

    Reply
  117. veron says

    July 23, 2009 at 2:38 pm

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

    Reply
  118. Marc Matsumoto says

    July 23, 2009 at 2:08 pm

    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.', '0

    Reply
  119. Marc Matsumoto says

    July 23, 2009 at 2:08 pm

    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.

    Reply
  120. Kristin says

    July 23, 2009 at 1:50 pm

    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.

    Reply
  121. The Duo Dishes says

    July 23, 2009 at 1:10 pm

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

    Reply
  122. manggy says

    July 23, 2009 at 12:41 pm

    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...)

    Reply
  123. Jen Yu says

    July 23, 2009 at 12:25 pm

    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!

    Reply
  124. chef E says

    July 23, 2009 at 11:55 am

    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...

    Reply
  125. dustin says

    July 23, 2009 at 11:43 am

    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.

    Reply
  126. Rasa Malaysia says

    July 23, 2009 at 11:42 am

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

    Reply
  127. colloquial cook says

    July 23, 2009 at 11:12 am

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

    Reply
  128. Kristin says

    July 23, 2009 at 9:50 am

    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.

    Reply
  129. jaW says

    July 23, 2009 at 9:10 am

    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!

    Reply
  130. Koek! says

    July 23, 2009 at 8:21 am

    Parece delicioso!

    Reply
  131. chef E says

    July 23, 2009 at 7:55 am

    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...

    Reply
  132. Rosa says

    July 23, 2009 at 5:48 am

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

    Cheers,

    Rosa

    Reply
  133. Y says

    July 23, 2009 at 5:48 am

    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 🙂

    Reply
  134. Kamran Siddiqi says

    July 23, 2009 at 5:35 am

    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.

    Reply
  135. Peter G says

    July 23, 2009 at 5:28 am

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

    Reply
  136. jaW says

    July 23, 2009 at 5:10 am

    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!

    Reply
  137. Koek! says

    July 23, 2009 at 4:21 am

    Parece delicioso!

    Reply
  138. Rosa says

    July 23, 2009 at 1:48 am

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

    Cheers,

    Rosa

    Reply
  139. Y says

    July 23, 2009 at 1:48 am

    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 🙂

    Reply
  140. Kamran Siddiqi says

    July 23, 2009 at 1:35 am

    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.

    Reply
  141. Peter G says

    July 23, 2009 at 1:28 am

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

    Reply
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