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
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.
Ninette says
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.
Marc Matsumoto says
I'm so happy to hear this was helpful for you! Thanks for taking the time to let me know!
Augi says
Have you ever added yeast and / or a little oil to the masa for corn tortillas? If yes, how did the tortillas turn out?
Marc Matsumoto says
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.
Eileen says
You inspired me to try them !
Marc Matsumoto says
Thanks I hope you enjoy!
Kat says
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?
Marc Matsumoto says
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.
Marc Matsumoto says
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).
Tabitha says
I'm making these and they seem to crack. I'm not sure what I'm doing wrong?
chicovegano says
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.
Sherry Benninghoff de Lindgren says
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! 🙂
Beachmum says
Great recipe and instructions! Worked first time round!
Latika says
Very nice way of making tortillas I think. I will try making it.
Latika
Latikapatel1956@yahoo.com
rodsmanT says
this tips in making a tortilla is very helpful for us who needs this tips in achieveing our project on making some recipes
Marilia says
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
Maulina Lien says
hi Marc I am lien from Indonesia, and I will try your recipes.... my first... wish me luck.. thank you
Maulina Lien says
hi Marc.... I am lien from Indonesia. I'll your recipes.... thank you
Sarahk says
thx this was rly helpful.
Kia says
She said that not even herself gets the tortillas to baloon like that, that you're a good chef and congrats...
Gilberttonka says
seams simple enough my brother could make these cause he is very simple..realy he is
Anonymous says
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!
Anonymous says
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!
Guest says
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.
Guest says
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.
Marc Matsumoto says
If you're asking if there are other types of tortillas, there are also flour tortillas which are made a little differently.
Shweta Bansal says
is there any other way to make tortilla
Marc Matsumoto says
I've never tried it myself, but that's how tortilla chips are made, so it should work.
Annewiseman7 says
Could we deep fry these after making them and make them into tortilla chips? We would be deep frying in beef tallow.
Erik says
be english!
Erik says
hellooooooooo loving it 🙂
Muy bonitas tortillitas! says
🙂 ya ni ami me salen asi de infladitas!!!! Buen trabajo chef!!! Te felicito!!!!
Asbruley says
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.
Cindent says
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.
Gayle stewart says
Hi,where in Glasgow did you buy Masa Harina ? Have not managed to find it in Glasgow yet.
Thanks
Gayle
Etowle says
Thanks so much for your detailed recipe for Masa Harina Tortillas. I look forward to making them tomrrow.
Elizabeth
Anonymous says
Max, a marble rolling pin helps.
Marc Matsumoto says
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.
Larry Anttila says
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!
Marc Matsumoto says
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?
Zor7 says
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.
Wetstone says
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.
Guest says
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 🙂
Jessegxoxo says
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)
Jenrules says
loks great can't wait to try it
Jenrules says
loks great can't wait to try it
Marc Matsumoto says
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.
Marc Matsumoto says
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.
szazia says
thanks can you tell me substitute for masa harina
Marc Matsumoto says
Glad you persevered. You'll be a tortilla making pro soon:-)
Nicole says
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 🙂
Marc Matsumoto says
Glad you persevered. You'll be a tortilla making pro soon:-)
Nicole says
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 🙂
Max says
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?
Max says
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?
Elizabeth says
Am very interested in masa harina in Dublin - where is it available?', '0
Elizabeth says
Am very interested in masa harina in Dublin - where is it available?
Mathea says
A perfect tutorial for a gringa like me! Thanks!
Mathea says
A perfect tutorial for a gringa like me! Thanks!
Tom Coburn says
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 says
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.
harry says
wow that was just awesome!! You should post more recipes for us. great tutorial 🙂
harry says
wow that was just awesome!! You should post more recipes for us. great tutorial 🙂
Marc Matsumoto says
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
Marc Matsumoto says
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).
Juliet Duncan says
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?
Juliet Duncan says
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?
Kirk says
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 says
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...
Fiona says
Outstanding!
Thank you so very much for showing me how to conquer them:)
Have a nice night
Fiona says
Outstanding!
Thank you so very much for showing me how to conquer them:)
Have a nice night
Recipes Writer says
Thanks for the tutorial, I'll try to make it at the weekend.
Recipes Writer says
Thanks for the tutorial, I'll try to make it at the weekend.
Kara says
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.
Jenni Field says
Great tutorial, as always, Marc!
pigpigscorner says
Great tips! Using the plate to press it is neat.
Kara says
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.
Jenni Field says
Great tutorial, as always, Marc!
pigpigscorner says
Great tips! Using the plate to press it is neat.
Chou says
I love making my own, it's one of those Marxian moments when the divide between producer and consumer is easily bridged.
Chou says
I love making my own, it's one of those Marxian moments when the divide between producer and consumer is easily bridged.
Cynthia says
This is awesome! Thank you!
Shari says
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!
Cynthia says
This is awesome! Thank you!
Marc Matsumoto says
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
Marc Matsumoto says
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.
Shari says
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!
Heather says
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.
Heather says
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.
Enjeong Noh says
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 says
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.
Liz says
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 ...
Liz says
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 ...
maggie (p&c) says
Ooh, I bet these are delicious. Have always been intimidated by making them, even though I know fresh ones are better. Bravo.
Carolyn Jung says
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.
maggie (p&c) says
Ooh, I bet these are delicious. Have always been intimidated by making them, even though I know fresh ones are better. Bravo.
Daily Spud says
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...
Carolyn Jung says
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.
Marc Matsumoto says
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
Marc Matsumoto says
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.
Dana says
Great job on this. Very clear photos and precise directions. Thank you!
Matthew says
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?
Flo says
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!
Zenchef says
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.
Hélène says
Delicious! Sounds easy to make when we look at your pictures.
Cheffresco says
Looks ambitious and delicious... hey I made a rhyme.
veron says
You make it look so easy! And very encouraged now to make my own tortillas.
Daily Spud says
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...
The Duo Dishes says
Oh a fresh tortilla. You're going to love eating those. Making them from scratch is a nice trick to have in your pocket.
manggy says
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...)
Matthew says
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?
Dana says
Great job on this. Very clear photos and precise directions. Thank you!
Jen Yu says
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!
Flo says
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!
dustin says
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.
Rasa Malaysia says
You are unbelievable. I love watching traditional Mexican ladies making tortilla, so much fun!
colloquial cook says
L is such a great hand model. Look at her, pressing the heck out of those tortillas!
Zenchef says
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.
Hélène says
Delicious! Sounds easy to make when we look at your pictures.
Cheffresco says
Looks ambitious and delicious... hey I made a rhyme.
veron says
You make it look so easy! And very encouraged now to make my own tortillas.
Marc Matsumoto says
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
Marc Matsumoto says
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.
Kristin says
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.
The Duo Dishes says
Oh a fresh tortilla. You're going to love eating those. Making them from scratch is a nice trick to have in your pocket.
manggy says
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...)
Jen Yu says
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!
chef E says
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...
dustin says
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.
Rasa Malaysia says
You are unbelievable. I love watching traditional Mexican ladies making tortilla, so much fun!
colloquial cook says
L is such a great hand model. Look at her, pressing the heck out of those tortillas!
Kristin says
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.
jaW says
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!
Koek! says
Parece delicioso!
chef E says
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...
Rosa says
Thanks for the great tips! corn tortillas are a lot more difficult to make than flour tortillas!
Cheers,
Rosa
Y says
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 🙂
Kamran Siddiqi says
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.
Peter G says
Marc..I'm very impressed! Thank you for these instructions!
jaW says
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!
Koek! says
Parece delicioso!
Rosa says
Thanks for the great tips! corn tortillas are a lot more difficult to make than flour tortillas!
Cheers,
Rosa
Y says
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 🙂
Kamran Siddiqi says
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.
Peter G says
Marc..I'm very impressed! Thank you for these instructions!