Corn Tortillas

Authentic corn tortillas are made with just two ingredients: Masa flour and water. Learn how to make corn tortillas from scratch, a process so easy you barely need a recipe.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (3 tortillas each)

Calories 139kcal

Author Meggan Hill

Equipment

1 Tortilla press (see note 1)

Ingredients

2 cups corn masa flour (see note 2)
14 ounces water (see note 3)

US Customary - Metric

Instructions

Line a tortilla press on both sides with plastic wrap (I use zipper-top plastic bag cut in half along the sides leaving the bottom attached). Preheat a dry skillet or griddle pan over medium-high heat.
In a large, deep bowl, add corn masa flour and water. Using your hands, knead them together until a soft, smooth dough forms.
Divide the dough into small balls about 1.4 ounces each. You should have about 18 balls of dough.
Working with one ball of dough at a time, place one dough ball on the open tortilla press. Close and press firmly until flattened (the tortilla should be about 5 1/2 inches in diameter).
To remove the tortilla from the plastic, lift the bottom plastic sheet up to transfer to the tortilla to the top side of the press (on the plastic). Pull the bottom plastic sheet back down, leaving the tortilla on the top half, then press the tortilla from the back side of the plastic into your open palm.
Lay the tortilla carefully on the preheated skillet and cook for 30 seconds on each side, turning each tortilla 3 times, 90 seconds total. Transfer to a plate and repeat with remaining tortilla dough. Cool completely and wrap in plastic bags, then refrigerate for up to 4 days or freeze for up to 2 months.

Notes

Tortilla press: In Mexico, they use mesquite tortilla presses, so that's what I use at home. However, any press of other materials (other wood, iron, and metal) will all work. Just be sure to line them with plastic (a cut-up zipper-top plastic bag works best; cut it along the sides leaving the bottom attached).
Corn masa flour: Also known as masa harina, the corn for this flour is "nixtamalized" or cooked and processed with lime. TORTI MASA® is the brand my Mexican-born husband likes best.
Water: The amount of water can vary slightly depending on how wet your dough feels. If it's too dry, add more water. If it's too sticky, add more flour. Over time you'll get a feel for the dough and can make it by touch alone.
Yield: This recipe makes about 18 tortillas or 6 servings of 3 tortillas each.

Nutrition