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.
Ingredients
- 2 cups masa harina
- 1/4 teaspoon salt
- 1 1/4 warm water
Steps
- 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 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.
- 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.
Marc..I’m very impressed! Thank you for these instructions!
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… Read more »
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 🙂
Thanks for the great tips! corn tortillas are a lot more difficult to make than flour tortillas!
Cheers,
Rosa
Parece delicioso!
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!
Marc..I’m very impressed! Thank you for these instructions!
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… Read more »
Thanks for the great tips! corn tortillas are a lot more difficult to make than flour tortillas!
Cheers,
Rosa
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 🙂
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…
Parece delicioso!
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!
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.
L is such a great hand model. Look at her, pressing the heck out of those tortillas!
You are unbelievable. I love watching traditional Mexican ladies making tortilla, so much fun!
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.
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…
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!
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…)
Oh a fresh tortilla. You’re going to love eating those. Making them from scratch is a nice trick to have in your pocket.
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.
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.
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
You make it look so easy! And very encouraged now to make my own tortillas.
Looks ambitious and delicious… hey I made a rhyme.
Delicious! Sounds easy to make when we look at your pictures.
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.
L is such a great hand model. Look at her, pressing the heck out of those tortillas!
You are unbelievable. I love watching traditional Mexican ladies making tortilla, so much fun!
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.
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!
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!
Great job on this. Very clear photos and precise directions. Thank you!
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?
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…)
Oh a fresh tortilla. You’re going to love eating those. Making them from scratch is a nice trick to have in your pocket.
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…
You make it look so easy! And very encouraged now to make my own tortillas.
Looks ambitious and delicious… hey I made a rhyme.
Delicious! Sounds easy to make when we look at your pictures.
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.
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!
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?
Great job on this. Very clear photos and precise directions. Thank you!
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.
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
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.
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…
Ooh, I bet these are delicious. Have always been intimidated by making them, even though I know fresh ones are better. Bravo.