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    Home » Recipes » Mexican

    Updated: Sep 6, 2023 by Marc Matsumoto · 145 Comments

    How to Make Tortillas

    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 Pin

    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 Discuss
    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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    Reader Interactions

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      Recipe Rating




    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. Sarahk says

      February 29, 2012 at 1:46 pm

      thx this was rly helpful.

      Reply
    8. Maulina Lien says

      March 05, 2012 at 11:26 pm

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

      Reply
    9. 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
    10. 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
    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. 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
    13. Beachmum says

      May 05, 2013 at 6:30 pm

      Great recipe and instructions! Worked first time round!

      Reply
    14. 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
    15. 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
    16. 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
    17. 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
    18. 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
    19. 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
    20. 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
    21. Ninette says

      December 27, 2022 at 11:39 pm

      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
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    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

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