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corn tortillas

The Soul of the Kitchen: A Complete Guide to Making Corn Tortillas from Scratch

Corn tortillas are proof that the simplest foods are often the most profound. With just a few ingredients and a bit of practice, you can create something deeply satisfying and endlessly versatile.
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Servings: 6 people
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 270 g masa harina
  • 460 g warm water plus more if needed
  • ½ teaspoon salt optional but recommended

Method
 

  1. Start by combining the masa harina and salt in a mixing bowl. Slowly add warm water while mixing it with your hands, until a dough forms. Knead it gently for 2-3 minutes until smooth and soft. You will know the dough is ready when it is no longer excessively sticking to your hand. In the beginning of mixing, you will notice the masa harina excessively sticks to your hand. However, as you mix that texture will begin to change.
  2. You’re aiming for a texture, similar to soft playdough—moist but not sticky. If the dough cracks when you press it, it’s too dry; add a bit more water. If it sticks excessively to your hands, it’s too wet; sprinkle in a little more masa harina.
  3. Once the dough comes together, cover it with a damp cloth and let it rest for about 15–20 minutes. This resting period allows the masa to fully hydrate, making it easier to work with.
  4. After resting, divide the dough into golf-ball-sized portions. Roll each piece between your palms to form smooth balls.
  5. Keep them covered with a damp towel as you work—masa dries out quickly, and dry dough is difficult to press and cook properly.
  6. Place one dough ball between two pieces of plastic or parchment paper. Using a tortilla press, gently flatten it into a thin, even circle roughly about 5–6 inches in diameter.
  7. If you don’t have a press, place the dough between plastic sheets and use a heavy skillet or flat-bottomed pan to press it down. Apply even pressure to get a consistent thickness.
  8. Peel the tortilla carefully from the plastic. If it sticks, your dough may be too wet—or you may need to replace your plastic sheets.
  9. Heat a cast-iron skillet or griddle over medium heat. You want it hot, but not smoking.
  10. Place the tortilla onto the dry pan—no oil needed. Let it cook for about 30–45 seconds, until the edges start to dry and the bottom releases easily.
  11. Flip it and cook for another 30–45 seconds. Then flip it one more time for about 15–20 seconds. During this final cook, you may see the tortilla puff up slightly—that’s a great sign! It means steam is forming inside, creating a soft, airy interior.
  12. Remove the tortilla and place it in a clean kitchen towel to keep warm. Repeat with the remaining dough.

Notes

  • Dry dough - If your tortillas crack at the edges when pressed, your dough needs more water. Add it gradually and mix thoroughly.
  • Sticky Dough
    Too much water makes the dough hard to handle. Add a bit more masa harina until it firms up.
  • Uneven Thickness
    Apply even pressure when pressing. Uneven tortillas cook inconsistently.
  • Incorrect Heat
    Too hot, and the tortillas burn before cooking through. Too cool, and they dry out. Medium heat is your sweet spot.
  • Skipping the Resting Time
    Letting the dough rest is crucial for hydration and workability.