Handmade Corn Tortillas
There is no substitute for a tortilla pressed and cooked moments before eating. While mass-produced versions rely on preservatives, this version is held together by the simple starch of the corn and the heat of the pan.
Consistency is everything
Your masa should be supple enough to press thin without crumbling but firm enough to peel off the plastic press liner without tearing.
- Tortilla press
- Two squares of heavy plastic (cut from a gallon freezer bag)
- Cast iron skillet or comal
- Clean kitchen towel
What goes in.
- 2 cupsMasa harina (nixtamalized corn flour)
- 1 1/2 cupsWarm water (plus extra as needed)
- 1/4 tspSalt (optional)
Mastering the Release
The key is using thick plastic liner pieces. By peeling the top plastic back and then flipping the tortilla into your palm before removing the second piece, you prevent the dough from sticking or stretching out of shape.
The method.
Mix the dough
Combine the masa harina and salt in a bowl. Pour in the water and mix with your hands until the dough comes together. Knead for 2 minutes. It should feel like clay—no cracks, no sticky residue.
Divide and shape
Roll the dough into 12 even balls, roughly the size of a golf ball. Keep them covered with a damp towel to prevent them from drying out.
Heat the pan
Place your skillet over medium-high heat. Test the heat by flicking a drop of water onto the surface; it should sizzle and evaporate instantly.
Press
Place a plastic square on the press. Set a dough ball in the center, cover with the second plastic piece, and press down firmly to create a circle about 1/8-inch thick.
Cook
Peel the top plastic, flip the tortilla into your hand, peel the bottom plastic, and lay it onto the hot skillet. Cook for 30 seconds, flip, and cook for another 60 seconds until light brown spots appear and the edges lift.
Steam
Transfer the finished tortilla immediately to a kitchen towel inside a basket or covered bowl. This steam is what softens the texture.
Other turns to take.
Blue Corn
Substitute blue masa harina for a deeper, earthier profile.
Herb-Infused
Fold finely minced cilantro or epazote into the dry masa before adding water.
When it doesn't go to plan.
If the edges of the pressed tortilla crack, your dough is too dry; add water.
If the tortilla sticks to the plastic, your dough is too wet; add masa harina.
Keep the skillet dry—do not use oil or fat.
The ones that keep coming up.
Can I use a rolling pin instead of a press?
Yes, but keep the plastic sheets in place while rolling. It is difficult to get a uniform thickness without a press, so take your time.
How long do they stay fresh?
Freshness fades quickly. They are best eaten within 15 minutes of cooking, though they can be reheated on a hot skillet for 10 seconds per side.
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