Fresh Corn Tortillas Recipe

Tortilla Dough

1. 1

   Combine dry ingredients

   In a medium mixing bowl, whisk together the 2 cups masa harina and 1/2 tsp fine salt so the salt is evenly distributed.

2. 2

   Add liquid and fat

   Make a well in the center of the dry mix. Add 1 tbsp vegetable oil or melted lard (if using) and pour in 1 1/4 cups warm water gradually.

3. 3

   Mix to form a dough

   Using your hand or a spoon, mix the masa and water until a shaggy dough forms. Continue kneading in the bowl until the dough is smooth and cohesive, about 1–2 minutes. The dough should be moist but not sticky — it should hold together when pressed; if it feels dry, add warm water 1 tbsp at a time; if it feels sticky, add up to 1 tbsp extra masa harina.

4. 4

   Knead briefly

   Turn the dough out onto a clean surface and knead quickly for 30–60 seconds to ensure uniform texture. The dough should be soft and slightly springy.

5. 5

   Rest the dough

   Cover the dough tightly with plastic wrap or a damp towel and let it rest 20–30 minutes at room temperature. Resting hydrates the masa evenly and improves pliability.

6. 6

   Divide into portions

   After resting, divide the dough into 12 equal portions. Roll each portion into a smooth ball (about 2 tablespoons of dough per ball, roughly 30–35 g each). Keep the balls covered with a damp towel while you work so they don't dry out.

7. 7

   Prepare pressing surface

   If using a tortilla press, cut two squares of plastic (a cut-open plastic bag or parchment) to line the press. If using a rolling pin, place a ball between two sheets of plastic or in a small zip-top bag with the bottom cut away to allow flattening.

8. 8

   Press or roll the tortillas

   Place one dough ball in the center of the lined press or on the floured surface. Press firmly to form a flat round about 5–6 inches (12–15 cm) in diameter and about 1.5–2 mm thick. If rolling, rotate and roll evenly until the desired diameter and thickness is reached. Dust lightly with the optional extra masa harina if the dough sticks to the plastic (use sparingly).

9. 9

   Preheat the griddle

   Heat a heavy skillet, comal, or cast-iron pan over medium-high heat until hot — about 375°F (190°C) equivalent. The surface should be hot enough that a water droplet sizzles and evaporates quickly.

10. 10

    Cook the tortillas

    Carefully peel the formed tortilla from the plastic and place it on the hot skillet. Cook the first side 45–60 seconds until the edges look set and some brown spots appear. Flip and cook the second side 30–45 seconds. Flip once more briefly (10–20 seconds) — the tortilla may puff slightly. Adjust heat as needed; reduce if they brown too quickly without cooking through.

11. 11

    Keep warm

    As you cook, stack finished tortillas on a plate and wrap them in a clean kitchen towel or place them in a tortilla warmer to keep them soft and pliable.

12. 12

    Serve or store

    Serve immediately warm. To store, cool completely then place in an airtight container or zip-top bag and refrigerate up to 3 days or freeze for up to 2 months. Reheat on a hot skillet or steam briefly to restore pliability.