Authentic Corn Tortillas

Corn tortillas are the foundation of Mexican cuisine, dating back thousands of years. Made with just masa harina (nixtamalized corn flour) and water, these are quick and easy to make, and a trillion times better than store bought.

Ingredients

  • 2 cups (240g) masa harina (corn flour)
  • 1½ to 2 cups (350-475ml) warm water
  • ½ teaspoon salt
  • Extra masa harina for handling

Method

  1. Make the Dough:

    • Mix masa harina and salt in a large bowl
    • Gradually add 1½ cups warm water while mixing
    • Knead until dough forms
    • Add more water if needed
    • Dough should feel like soft play-dough
    • Cover and rest 30 minutes

  2. Form Balls:

    • Divide dough into 15-18 portions
    • Roll each into a golf ball size
    • Keep covered with damp towel
    • Work with one ball at a time

  3. Press Tortillas:

    • Heat skillet over medium-high heat
    • Line tortilla press with plastic, I usually use a gallon ziplock bag cut into 2.
    • Place ball in center
    • Smash

  4. Cook:

    • Place tortilla on hot surface
    • Cook 45 seconds until edges start to lift
    • Flip and cook 30 seconds
    • Flip once more and cook 15 seconds
    • Tortilla should puff slightly

  5. Keep Warm:

    • Stack in kitchen towel
    • Keep wrapped to stay warm
    • Let steam together for best texture

You can probably store these in some way, but they’re quick to make and best fresh so just make them and eat them they’re great.