Corn Tortillas

I have this thing about single use kitchen tools. Right now, we are fortunate to have a lot of space to spread out and we are not short on storage. Every small kitchen appliance has a spot, every gadget has a drawer, and we don’t have a lot out on the counters. It’s magical. Although we do have plans of moving to a larger city, which would mean smaller living spaces, and a much smaller kitchen to play in. I know some things I will have to part with, but after making my own tortillas, my tortilla press will be coming with me. Homemade tortillas are just too much of a game changer. 


1 cup dry Masa harina

1 teaspoon cornstarch

3/4-1 cups warm water

1/4 teaspoon kosher salt


In a large bowl, add the masa harina, cornstarch, and salt. Mix well, and make a well in the center. Add some of the water and start mixing with a fork until it is mostly combined. Begin to kneed with your hands until dough becomes somewhat smooth. (If dough is too wet, add more masa harina, if it is too dry, add more water.) Make into a ball and cover with a wet paper towel. Let the dough ball sit for about 30 min. 

Line your tortilla press with a plastic bag. Yes More Please has a great explanation here. Roll a 1 1/2 inch ball of masa and place it in the tortilla press. Press thin. 

On medium high heat, heat up a cast iron pan. With your hand held flat, peel off the tortilla from the plastic. Gently lay the tortilla down on the hot pan. Careful during this step! The tortilla starts to cook as soon as you place it. 

Using a spatula, flip the tortilla once the edges begin to release from the pan. It takes about 30-40 seconds per side. Keep tortillas warm in a warmer until ready to use. 

Note: the original source for this recipe has some GREAT additions for different flavors. Be sure to check out that post. 


Source: Yes More Please