Hand-Pressed Corn Tortillas
There is a distinct difference between store-bought discs and those pressed seconds before hitting the heat. When the corn is fresh and the moisture is right, the tortilla will pull apart into two distinct layers, ready to hold whatever fillings you have prepared.
Consistency is hidden in the hydration
The masa should feel like soft play-dough; if it cracks at the edges when pressed, add a teaspoon more water until it holds together smoothly.
- Tortilla press
- Cast iron comal or heavy-bottomed skillet
- Plastic freezer bag cut into two circles
- Clean kitchen towel
What goes in.
- 2 cupsMasa harina
- 1 1/2 to 1 3/4 cupsWarm water
- 1/4 tspFine sea salt (optional)
Managing the heat
Flip the tortilla after 10 seconds to set the shape, again after 30 seconds to cook the interior, and once more for 20 seconds to encourage the characteristic air pocket puff.
The method.
Mix the masa
Combine masa harina and salt in a bowl. Gradually pour in the warm water while mixing with your fingers. Knead for 2 minutes until the dough is uniform and no longer sticks to your hands.
Rest the dough
Cover the bowl with a damp towel and let it sit for 15 minutes. This allows the corn flour to fully hydrate, making it easier to press thin without breaking.
Form the balls
Divide the dough into 16 equal portions, roughly the size of a walnut. Keep them covered with the towel so they do not dry out while you work.
Press
Open the press and place a plastic circle on the bottom plate. Center a ball of dough, top with the second plastic circle, and lower the lid. Press firmly but evenly until the tortilla is about 1/8 inch thick.
Cook
Heat the comal to medium-high. Peel the plastic away carefully and lay the tortilla flat on the hot surface. Follow the three-flip rule until the surface is matte and dotted with light brown toasted spots.
Steam
Immediately transfer the cooked tortilla into a towel-lined container or basket. The residual heat and steam keep them soft for serving.
Other turns to take.
Blue Corn
Substitute blue masa harina for a deeper, earthier flavor and a dramatic color contrast.
Herb-Infused
Finely chop fresh cilantro or epazote and fold it into the masa dough before resting.
When it doesn't go to plan.
If the dough sticks to the plastic, your masa is too wet; dust the plastic with a tiny bit of extra masa harina.
Test the comal heat by flicking a drop of water on it; it should evaporate instantly with a hiss.
Always store finished tortillas in a covered container; air exposure turns them brittle within minutes.
The ones that keep coming up.
Can I use a rolling pin instead of a press?
Yes, but it is difficult to achieve an even thickness. Use two heavy cutting boards to sandwich the dough, or roll it between the plastic sheets and trim the edges with a circular cutter.
Why do my tortillas crack at the edges?
The dough is too dry. Add a tablespoon of warm water and knead it in thoroughly before pressing again.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe