Corn Tortillas

How to Make Corn Tortillas

1. 1

   Step 1: Mix the dry ingredients

   In a large bowl, whisk together the masa harina, fine sea salt, and baking powder (if using) until evenly combined. Breaking up any lumps with your fingertips ensures a smooth dough when liquid is added.

   For this step

   • 2 cupsMasa harina (masa)
   • 1 teaspoonFine sea salt
   • 1/2 teaspoonBaking powder (optional, for slightly puffier tortillas)
   
2. 2

   Step 2: Add oil and water; form the dough

   Stir the oil into the dry mix, then pour in the warm water a little at a time, mixing with your hand until a soft, slightly tacky dough forms (not sticky). Knead in the bowl for 1–2 minutes; cover with a damp towel and rest 20–30 minutes to hydrate. This recipe will make about 12 six-inch tortillas.

   For this step

   • 1 tablespoonNeutral oil or rendered lard (for the dough)
   • 1 1/4 cupsWarm water
   
3. 3

   Step 3: Portion and shape

   Divide the dough into 12 equal pieces (about 1½ ounces / 40g each) and roll into smooth balls. Use a tortilla press lined with plastic (or roll between two sheets of parchment) to press each ball into a roughly 6-inch round about 1.5–2 mm thick. Keep formed tortillas covered with a damp cloth while you work to prevent drying.
   
4. 4

   Step 4: Cook on a hot skillet (comal)

   Heat a cast-iron skillet or heavy flat griddle over medium-high heat until very hot. Lightly brush the surface with the additional teaspoon of oil or use a dry pan and skip oil if preferred. Cook each tortilla 30–45 seconds per side, flipping when brown spots appear and the tortilla puffs slightly; adjust heat as needed to avoid burning. Transfer cooked tortillas to a clean towel and wrap to keep warm.

   For this step

   • 1 teaspoonAdditional neutral oil for the skillet (or a light brush of oil)
   
5. 5

   Step 5: Serve or store

   Serve hot, or cool completely before storing in an airtight bag in the fridge for up to 2 days or freeze flat for up to 3 months. Rewarm gently on a hot skillet or steamed briefly in a towel-wrapped stack.
   

1. In a large bowl, whisk together the masa harina, fine sea salt, and baking powder (if using) until evenly combined. Breaking up any lumps with your fingertips ensures a smooth dough when liquid is added.
2. Stir the oil into the dry mix, then pour in the warm water a little at a time, mixing with your hand until a soft, slightly tacky dough forms (not sticky). Knead in the bowl for 1–2 minutes; cover with a damp towel and rest 20–30 minutes to hydrate. This recipe will make about 12 six-inch tortillas.
3. Divide the dough into 12 equal pieces (about 1½ ounces / 40g each) and roll into smooth balls. Use a tortilla press lined with plastic (or roll between two sheets of parchment) to press each ball into a roughly 6-inch round about 1.5–2 mm thick. Keep formed tortillas covered with a damp cloth while you work to prevent drying.
4. Heat a cast-iron skillet or heavy flat griddle over medium-high heat until very hot. Lightly brush the surface with the additional teaspoon of oil or use a dry pan and skip oil if preferred. Cook each tortilla 30–45 seconds per side, flipping when brown spots appear and the tortilla puffs slightly; adjust heat as needed to avoid burning. Transfer cooked tortillas to a clean towel and wrap to keep warm.
5. Serve hot, or cool completely before storing in an airtight bag in the fridge for up to 2 days or freeze flat for up to 3 months. Rewarm gently on a hot skillet or steamed briefly in a towel-wrapped stack.