Corn Tortillas

Note: For best printing results, please use Google Chrome.

These are very easy to make at home.

Yield: 10 tortillas (42 g/1.5 oz each)


  • 1½ cups masa harina flour 
  • Pinch of salt
  • 1 cup warm water


  1. To begin, prepare two sheets of plastic for your tortilla press. One sheet is for the bottom of the press and one will lay on top of the tortilla before pressing. This makes for easy removal of the pressed tortilla dough.
  2. Add to mixing bowl the masa harina flour and water. Mix with a spoon until ingredients are well incorporated, then use your hands. Squeeze and knead the dough until it becomes a mass that sticks together without being sticky or crumbly. If the dough is sticky adjust by adding a little more masa harina flour. If the dough is crumbly adjust by adding a little more water and work the dough again. Once you think the dough is the right texture, test in a tortilla press to see if it will hold together properly.
  3. Take a golf ball size piece of dough and roll it in between your hands, then place the dough in the middle of the press on the top of the plastic. Take the other piece of plastic and lay it on top of the dough ball. Then press.

Open the press and peel off the top layer of plastic, then remove the flattened tortilla from the bottom plastic. Note, if it falls apart, the dough is too dry. Start by adding one tablespoon of water and work it into the dough. If the dough sticks and won’t peel off, then it’s too wet. Start by adding one tablespoon of masa harina flour and work it into the dough. Be sure to add the test tortilla back to the dough mass. You want the uncooked tortilla to hold shape like the photo below. Once you can press the dough and it doesn’t fall apart or stick, then you are ready to cook them on a medium hot non-stick pan.

Cook the first side for about a minute, flip, and cook second side for another minute. Flip a third time, then press the tortilla down for a few seconds and cook for another 40 to 50 seconds. When you press down on the tortilla it will puff up and the steam will cook the center. Be careful to not overcook. You want a tortilla that is flexible enough to fold without breaking.

Remove tortilla from the pan and put in a tortilla warmer. If you don’t have a tortilla warmer, lay a clean towel in a flat bottom bowl with a lid. The towel absorbs the steam and prevents the tortillas from getting wet from condensation. Keep adding tortillas to the bowl until done cooking and ready to serve.


Here are two videos that I found very helpful.

How to Make Corn Tortillas From Scratch

Corn Tortillas Technique