Corn Tortilla Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews


  • 1 cup (4 ounces by weight) masa harina
  • 2/3 cup warm water (approximate)
  • 1/8 teaspoon salt (optional)


  1. Line a press with plastic wrap and preheat a dry heavy skillet or comal (griddle) over medium heat.
  2. Combine the masa harina and salt in a bowl.
  3. Stir in about 1/2 cup water. Add water in small amounts while mixing with your hands until a soft dough is formed. You should be able to squeeze the dough with your hands to make a ball, but it should not stick to your hands. If it’s too dry, add a few drops more water, if too wet (sticky) add a little mire dry flour.
  4. Once it’s at a good consistency, roll into 8 golf ball-sized balls.
  5. Once skillet is hot enough that a few drops of water sizzle, begin pressing the balls out into tortillas.
  6. Cook one or two at a time on the hot skillet, one minute on the first side, then 30-60 seconds longer on the other side.
  7. Wrap in a clean cloth to keep warm and absorb condensation while you cook all the tortillas.

Pin It on Pinterest

Scroll To Top