How To Make Tortillas: Corn Tortilla 101

Have you ever wondered how to make homemade tortillas? Whether its for wrapping around your favorite taco filling, homemade quesadillas, or just snacking right off the griddle, making a corn tortilla is a lot easier than youd think and sooooooo much better than store bought.

You can find more information on our web, so please take a look.

homemade tortillas from scratch

There are two different ways to make a corn tortilla recipe.

The first is to use fresh corn masa, which is simply nixtamalized corn that has been finely ground with warm water into a dough.

If youre like nixta-what?! Read up on this ancient process of softening and getting nutrients from the hard cornsuper interesting.

This post is about making homemade tortillas made from masa harina which is the masa dough mentioned above that has been dried and ground into a corn flour (corn meal that you use to make corn bread is not the same thing and wont work).

Scroll down for my three favorite masa harina flours.

masa harina 101: the most important part of a corn tortilla recipe

Seeing that it only takes three ingredients to make homemade corn tortillas masa harina, hot water, and saltthe masa harina that you use is pretty important.

Here are my top three picks:

1. Masiendas Chef-Grade Masa Flour Masienda sources traditional maize from Mexico to produce a superior masa harina. Plus by supporting them, you are supporting their efforts to protect valuable native varieties of corn that exist nowhere else in the world.
2. Gold Mine Masa Flour This has the convince of being available on Amazon, is organic and comes in white, yellow, or blue corn varieties.
3. Bobs Red Mill Masa Harina Flour Bobs Red Mill is a great option for picking up at your local grocery store. This organic masa harina is widely available in stores (and also on Amazon as well).

The nice thing about making your own tortillas is you dont need very many ingredients or tools but there are two pieces of equipment you do need to be successful.

• A Tortilla Press. These are very inexpensive and can be found at any Latin market or online. If you really dont want to buy one you can use a glass pie plate.
• A Comal or Cast Iron Skillet for cooking the tortillas. A nonstick skillet also works.

the method

This is the process I use to make corn tortillas. Dont worry if your first ones dont turn out great, it takes practice. Just keep trying an pretty soon youll get the hang of it.

mixing the dough

1. Place 2 cups masa harina flour in a mixing bowl and toss with a teaspoon of salt.
2. Slowly mix in 2 cups water with a wooden spoon. As a general rule I like to use equal parts masa harina and water but this will depend on the type of masa harina you use and how dry it is in your kitchen.
3. The masa is ready when it is soft but neither sticky or crumbly. You can always add more masa harina or water as needed. Roll some dough into a golf ball-sized piece. It should be smooth and not crack when you roll it. If it sticks to your hands, add more masa harina. If it cracks add more water. Cover bowl with plastic wrap and let the dough rest while you heat up the comal.

heat the pan and prepare the tortilla press

1. Heat a cast iron skillet, comal, or non-stick frying pan over high heat. Dont add any vegetable oil or fat.
2. Line the tortilla press with the two thin pieces of plastic. The thin produce bags from the grocery store work great. Resealable plastic bags like a Ziplock also work but I find them to be a little too thick. If you really love making tortillas you can use the same pieces of plastic many times, just wipe clean and reuse.

form the corn tortilla

1. Roll masa into a ball. Start with a small walnut-sized ball and work your way up to a bigger one. The smaller the tortilla, the easier it is to work with. You can divide the dough all at once or do it one at a time.
2. Place dough in the middle of the tortilla press on top of the plastic. Place the other piece of plastic over the dough ball, then close the tortilla press gently. Press down. Lift the press, flip the tortilla and repeat as many times as necessary to make a 1/4-inch to 1/8-inch thick tortilla. 
3. Gently lift the lid of the tortilla press. Remove top piece of plastic. Pick up tortilla using the bottom piece of plastic, invert onto your free hand and peel off the plastic. Half of the tortilla should be hanging off your hand, this is the side youll put on the comal first.

cook the tortillas

1. If your pan is smoking or too hot set the skillet over medium heat instead of high heat.
2. To cook the tortillas, carefully but swiftly flip tortilla onto the hot comal. Dont touch! Let cook for 15-30 seconds or until one edge starts to lift off the comal. Flip with a metal spatula (or your fingers) and cook on other side for 15-30 seconds or until it starts to get toasty with golden brown spots. Repeat, flipping two more times.
3. Remove to tortilla warmer and repeat with remaining dough. 

what about flour tortillas?

Homemade flour tortillas are also super delicious but are pretty different from making the corn version.

As the name suggests, they are made with wheat flour, salt, and baking powder and rolled out with a rolling pin on a lightly floured surface.

Check out my flour tortilla post for step-by-step instructions.

how to make the most of your tortilla recipe

So youve made this tall stack of beautiful corn tortillas, now what?

• Of course you have to eat a few right away, because theres nothing better than a warm, fresh tortilla right out of the pan.
• Then keep a few in a tortilla warmer or clean kitchen towel to wrap around your favorite Mexican tacos.
• To Store Them: spread them in a single layer on the counter to cool.
  • Once cool, stack and store in a plastic bag for 3 days in the refrigerator or 1 month in the freezer.
• To Reheat Them: Rewarm one at a time on dry, hot comal or skillet until soft and pliable.

the best easy tortilla recipes

Now that youve mastered the basic corn tortilla recipe here are a few variations I love:

mexican food fans unite!

If you make Mexican recipes at home on a regular basis, check out my Ultimate Mexican Pantry Guide to see what you need to have on hand.

youve got homemade corn tortillas and I want to see them!

Once youve got that perfect tortilla technique down, I want to see it! Tag all your tortilla creations @holajalapeno or #holajalapeno on Instagram whether its tacos or quesadillas, I want to know how it goes.

Continue to Content

How To Make Tortillas: Corn Tortillas 101

Yield:

15 tortillas

Prep Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes

All the best tips and tricks for how to make tortillas at home. Homemade corn tortillas are a lot easier than you think and taste absolutely incredible!

Ingredients

• 2 cups masa harina
• 1 teaspoon kosher salt
• 2 cups water

Instructions

Mix dough. Combine masa harina, water, and salt in a large bowl. Mix with your hands to make sure it the dough is thoroughly moist. Knead for a few minutes to incorporate the water into the flour.

If it is too wet, add more flour, if it is too dry, add more water. You want the dough to be soft, but not sticky. If it cracks when you try to roll a ball of dough, add more water and mix again. 

Cover with plastic wrap while you prepare the press and pan. 

Prepare the tortilla press. Line the tortilla press with plastic. A plastic produce bag from the grocery store works great. Cut the produce bag into two pieces that are the same size as your press. A resealable plastic bag also works but I find it to be a little too thick. 

Heat pan. Place a dry comal, cast iron skillet, or non-stick frying pan over medium-high heat. 

Roll dough into balls. Form a walnut-sized piece of dough into a ball. Start with this size and work your way up to a larger piece of dough which will make a larger tortilla. 

Press dough into tortillas. Place dough in the middle of the tortilla press on top of the plastic. Cover with second piece of plastic then close the tortilla press gently. Press down, lift the top of the press, flip the tortilla and press again. Repeat as many times as needed to make a 1/4-inch to 1/8-inch thick tortilla. 

Gently lift the lid of the tortilla press. Lift the top piece of plastic off the tortilla. Flip tortilla onto your left hand and then remove plastic from the bottom. Half of the tortilla should be on your hand with the other half hanging off. This is the part you'll put on the comal first. 

Cook tortillas. Carefully but swiftly flip tortilla onto the hot comal. Dont touch! Let cook for 15-30 seconds or until the tortilla begins to peel off the comal.  Flip with a metal spatula and cook on other side for 15-30 seconds. Flip again, cooking another 15-30 seconds. Ideally the tortilla will begin to puff up, if not, don't worry, it will still taste delicious. Flip one more time cooking a final 15-30 seconds.  

Remove to tortilla warmer and repeat with remaining dough. 

Notes

• If you aren't using them right away, spread them in a single layer on the counter to cool.
• Once cool, stack and store in a plastic bag for 3 days in the refrigerator or 1 month in the freezer.
• Rewarm one at a time on dry, hot comal or skillet until soft and pliable.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving:

For more information, please visit QinLi.

Calories:

55

Total Fat:

1g

Saturated Fat:

0g

Trans Fat:

0g

Unsaturated Fat:

0g

Cholesterol:

0mg

Sodium:

2mg

Carbohydrates:

12g

Fiber:

1g

Sugar:

0g

Protein:

1g

Did you make this recipe?

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Related

Jump to recipe

Did you know you can make flour tortillas with a tortilla press? Save time & energy by using a tortilla press to make your homemade tortillas. Learn how to make this quick & simple flour tortilla recipe using a tortilla press with video tutorial. Tortilla presses arent just for corn tortillas!

Thats right. I said it. Homemade tortillas dont have to be hand rolled. Although you can find about 3 tortilla recipes here on my site where I hand rolled the tortillas, now Im showcasing a quick & easy way to get delicious soft warm tortillas right off the tortilla press.

Disclosure: As an Amazon Associate, I earn from qualifying purchases.

Well ya gotta cook em on a hot griddle or comal (which I highly recommend) after they come off the press. I personally prefer my lodge cast iron griddle, (which is also a reversible grill) because I can throw two or three tortillas on at a time and cook them. But any pan will do really, as long as its hot enough.

There really is no comparison to a homemade tortilla versus a store-bought tortilla. Be it flour or corn. You must try making them at least once in your life.

I had read before that you shouldnt make flour tortillas on a tortilla press, so I just always hand rolled them like Abuelita did. Full disclosure:Im not of Latin or Mexican heritage, and I dont really have an Abuelita, but it just sounded right!

I had purchased a tortilla press a few years back because I wanted to try my hand at making corn tortillas. Although, Ive not posted a corn tortilla recipe to date, I really need to do that soon, because they are just as delicious as homemade flour tortillas.

I fell in love with that press and made the mistake of googling if I could make flour tortillas with a tortillas press. The inter webs said No! You shouldnt make flour tortillas on a tortilla press.

Who made that stupid rule? I wanna know right know. Because its totally false.

Anyway, we all know we keep googling something until we get the answer we want! Wait. You mean, you dont do that?

How to Make Flour Tortillas with a Tortilla Press:

So how do you make a tortilla on a tortilla press anyway? Simple. The same way you make a corn tortilla on a press. Ive made a corresponding video of the recipe and press demonstration which you can find in the zip recipe card just below.

How to Make Flour Tortillas with a Tortilla Press

by 

Sherri

Cuisine

Mexican

Category

Breads Mexican

Persons

12

Serving Size

1 Tortilla

Ingredients

• 2 Cups all purpose flour
• 3 Tablespoons cold grated salted butter
• 1 Tablespoon rendered strained bacon cold bacon fat
• 1/4 teaspoon sea salt
• 3/4 to 1 cup warm water

Instructions

1. In a large mixing bowl, add the flour, salt and fat. If you don't have rendered strained bacon fat, you can just use 4 tablespoons of butter.
2. Cut all the ingredients together with a fork or pastry cutter until it looks crumbly.
3. Add about half the water and stir together.
4. Keep adding water a little at a time until the flour is hydrated & begins to look shaggy.
5. Begin to knead the dough in the bowl making sure to gather all the bits.
6. Remove the dough and keep kneading until the dough looks smooth and stretchy.
7. It should feel pliable, soft, and easily tear away.
8. Divide the dough (preferably with a digital kitchen scale ) into 40 gram pieces and roll into balls. Or just try to divide the dough as equally as possible into golf ball sized portions
9. Cover and let rest 10 minutes
10. Preheat a well oiled griddle or comal to medium low heat (you want your griddle or pan really hot in order to cook the tortillas) while the dough is resting and you press the tortillas.
11. After the dough has rested take a dough ball and open your tortilla press.
12. Place the dough ball slightly off center between a large cut zipper storage bag. (with the zipper top section cut off and the sides cut so that the bottom is still attached and can be folded over on itself.) You can also use two pieces of regular plastic wrap or parchment paper.
13. Close the press and press the handle down firmly
14. Open the press and peel the tortilla off placing it on a piece of parchment paper.
15. Continue until all the dough is used up.
16. Place a tortilla on the grill by flipping it over with the paper attached and upwards.
17. Press down with a spatula until the dough cooks a little and you're able to carefully peel the parchment paper off
18. Cook about a minute then check the bottom of the tortilla to see if you have those lovely brown marks.
19. The tortilla is usually ready to flip when it puffs up also.
20. Cook about another minute on the other side then transfer to a clean towel or basket tortilla warmer to keep warm.

©  Copyright The Kitchen Prescription

These flour tortillas go perfectly with my grilled salmon tacos or my sheet pan shrimp fajitas.

Why Make Flour Tortillas with a Tortilla Press?

You havent lived until you try making flour tortillas at home and using a tortilla press saves you time and energy in the kitchen. Rolling tortillas is fun and a stress reliever of sortsat least for me, but sometimes you just want to get dinner on the table. Tortillas presses just arent for corn tortillas, despite what someone has tried to tell you.

It absolutely works. Especially when you want a thicker tortilla or street taco to soak up all the juiciness of your proteins and sauces.

What is an Ingredient That Makes Tortillas more Delicious?

I use rendered strained bacon fat in my tortillas. Traditionally, flour tortillas are made with lard, which is essentially rendered pork fat. I would never use that much lard in jar from the store, because I only would use it in flour tortillas. So whenever the mister smokes some bacon he catches all that delicious rendered fat on the tin foil on the smoker.  I strain it into a mason jar and keep it in the fridge. It will keep for about a month in the fridge.

Ultimately, you can use whatever fat of your choice that fits your lifestyle and diet. I typically like to use a mixture of salted butter and rendered bacon fat. I find the combination of the two gives me the tastiest results.

How long will my flour tortillas keep?

You can keep flour tortillas for up a week in a storage bag or container in the refrigerator. You can also freeze them for up to a month or two. Just bring them to room temperature from the freezer then warm them in the microwave, gas stove burner (for a char) or in a pan in oven or stove.

Do flour tortillas require yeast or baking powder to make them rise?

No. I dont use any baking powder in mine at all. My tortillas puff up nicely all on their own right on the griddle as I cook them.

Yeast has never been a traditional ingredient in flour tortillas. Lucky for us, since this whole stay at home order quarantine thingy has caused a shortage of yeast in some areas of the country.

I hope you give homemade tortillas on the tortilla press a try. If you make these tortillas or any of my recipes dont forget to follow and tag me on Instagram and Ill share your photo.

As always, thanks for reading and following along. I appreciate you all! Be safe and healthy out there.

 

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