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Corn Tortillas

Corn Tortillas

  • Author: Elyse Villa
  • Yield: 10 1x


There is nothing better than a taco made with fresh corn tortillas. These can be thrown together with just a bowl, three ingredients, and a hot surface.


  • 2C masa harina (I use Maseca, but if you can find or make fresh masa, even better)
  • 1 1/41 1/2C water
  • 1t kosher salt


  1. Stir together the masa and salt in a large bowl.
  2. Add 1C of water and mix—using either a wooden spoon, rubber spatula, or your hands. Feel the mixture. If there are dry spots or masa that hasn’t been incorporated, add another 1/4C of water. Mix again.
  3. You want the mixture to feel hydrated all the way through and malleable, like Play-doh, without being so wet that it falls apart. If you find that it is still too dry, use the remaining 1/4C of water, pouring in 1/8 of a cup at a time. Form your dough into a ball.
  4. Once your dough is at a stage you are happy with, split it into ten smaller portions, making them as even as you can. Heat your comal, griddle, or pan to medium-high and grease lightly.
  5. Make a sandwich of plastic wrap, dough ball, plastic wrap on your tortilla press to avoid sticking, and press down to create a flat, circular tortilla. (This same method works with a heavy-bottomed pot or sheet pan and elbow grease.) I tend to press down two or three times, rotating the dough to ensure even distribution.
  6. Remove your raw tortilla from its plastic wrap prison and place it on the heated griddle. Cook for 30 seconds and flip. Cook the second side until you notice drying and slight discoloration around the edges. Flip again and allow the tortilla to puff up and brown slightly. Take off the heat and store wrapped in a towel to keep them nice and steamy. This allows them to stay malleable a little longer, which helps you avoid taco breakage.