Tortillas Recipe

Make the dough

In a medium bowl combine 2 cups masa harina and 1/2 teaspoon salt. Stir to blend.

Add 1 tablespoon vegetable oil or melted lard (optional) to the dry mix and stir until distributed.

Slowly add 1 1/4 cups warm water a little at a time, mixing with your hand or a spoon until a soft, cohesive dough forms. The dough should be moist but not sticky; add up to 1 to 2 tablespoons more water if dry, or sprinkle a little masa harina if too wet.

Knead the dough in the bowl or on a clean surface for 1–2 minutes until smooth. Cover with a damp towel or plastic wrap and let rest 15–20 minutes to hydrate.

Portion and press

Divide the dough into 12 equal pieces (about 1.25 ounces / 35 g each). Roll each portion into a tight ball and keep covered to prevent drying.

Line a tortilla press with two pieces of cut plastic (plastic wrap, a resealable bag cut open, or parchment). Place a dough ball in the center and press firmly to form a roughly 6-inch round tortilla. If you don't have a press, place the ball between plastic and use a heavy skillet or flat-bottomed pan to press down, or roll out gently with a rolling pin.

Cook

Preheat a heavy skillet or cast-iron griddle over medium-high heat until hot but not smoking (about 2–3 minutes). Carefully peel the plastic from the tortilla and transfer the tortilla to the hot dry skillet. Cook 30–45 seconds until edges lift and the bottom has light brown spotting. Flip and cook another 30–45 seconds. If desired, flip once more briefly (10–20 seconds) to encourage slight puffing. Do not overcook; tortillas should remain pliable.

Transfer cooked tortillas to a clean kitchen towel and stack, wrapping to keep warm and soft. Repeat pressing and cooking with remaining dough balls. Serve warm.

Make the dough

In a mixing bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly distributed.

Add 3 tablespoons cold vegetable shortening or lard. Using your fingertips, a pastry cutter, or two knives, cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces of fat.

Make a small well in the center and pour in 1/2 cup warm water. Mix with a spoon until a shaggy dough forms, then bring together with your hands and knead briefly (about 1 minute) until smooth and elastic. If dough feels too dry, add water 1 teaspoon at a time; if too sticky, add a little flour.

Form the dough into a ball and lightly coat with a teaspoon of oil. Cover with plastic wrap or a towel and let rest 20–30 minutes; this relaxes the gluten and eases rolling.

Portion and roll

Divide the dough into 8 equal pieces (about 2 ounces / 57 g each). Roll each piece into a ball, then press or roll with a rolling pin on a lightly floured surface into an 8-inch thin round (about 1.5–2 mm thick). Keep rolled tortillas covered with a towel to prevent drying as you work.

Cook

Heat a heavy skillet or cast-iron griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the surface lightly, then wipe out excess with a paper towel so the pan is lightly greased (this step is optional; dry cooking also works).

Place a rolled tortilla on the hot pan and cook 30–45 seconds until brown spots form and it begins to puff slightly. Flip and cook another 20–30 seconds. Avoid overcooking to keep tortillas pliable.

Stack cooked tortillas and wrap in a clean towel to keep warm and soft. Repeat with remaining dough. Serve warm.