Homemade Corn Tortillas

Once you make homemade corn tortillas, you will never buy them again. Corn tortilla making from scratch is a simple two-ingredient process.

Course Main Course

Cuisine Mexican

Keyword Homemade Corn Tortillas

Prep Time 10

Cook Time 20

Total Time 30

Servings tortillas

Calories 61kcal

1-1/4 cups masa (I used Maseca brand Instant Corn Masa Flour) available everywhere
1 cup water (additional water may be needed)

In a medium-sized bowl, combine masa and water. Mix until combined. If needed, continue to add water, a few teaspoons at a time, until dough is smooth and slightly sticky, but holds together when pressed.
Roll the masa into 1-inch balls and set aside. Cover the balls with a damp towel so they do not dry out.
In the meantime, heat a clay comal or a nonstick griddle over medium heat.
Prepare the tortilla press by lining the bottom plate with parchment paper.
Place one masa ball in the middle of the press and cover with another sheet of parchment paper. Press the top plate down firmly and evenly to flatten the dough. Open the press and flip the dough before pressing a second time (you want the tortilla to be about 1/8” thick).
Carefully peel the tortilla off of the parchment paper and place it on the hot comal or griddle.
Once the edges of the tortilla start to dry and turn opaque, flip the tortilla (this takes about 30 seconds). Once the tortilla starts to blister and rise (about 45 seconds), flip the tortilla again.
The tortilla should puff up after about 10 seconds, once this happens the tortilla is ready to be removed and placed in a tortilla warmer.
Repeat until all of tortillas are made.