Corn Tortillas Recipe

Combine dry ingredients

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

Add liquids

Make a well in the center of the dry mix and add 1 tablespoon vegetable oil (or melted lard) if using. Pour in about 1 cup of warm water. Using your fingers or a spoon, gently mix from the center outward until dough begins to come together. Add the remaining 1/4 cup warm water in small increments if the dough feels dry; you may not need the full amount or might need up to 1/3 cup more depending on humidity.

Knead and rest

Knead the dough in the bowl or on a clean surface for 1 to 2 minutes until it feels smooth, pliable and not sticky. The dough should be moist but hold together in a ball. Cover the bowl with a damp cloth or plastic wrap and let rest for 15–30 minutes to hydrate the masa fully.

Portion the dough

Divide the rested dough into 12 equal portions for 6-inch tortillas (about 1.1 ounces / 31 g each) or 8 portions for larger 8–9 inch tortillas. Roll each portion into a smooth ball between your palms. Keep the balls covered with a damp cloth to prevent drying.

Press the tortillas

Line a tortilla press with two pieces of plastic (cut from a zip-top bag or use parchment) or use the bottom of a heavy skillet and a cutting board to press. Place a dough ball in the center, cover with the plastic, and press firmly to form a thin round about 6–8 inches in diameter. If using a rolling pin, roll between two sheets of plastic until even and thin (about 1.5–2 mm thick).

Preheat griddle

Heat a heavy cast-iron skillet, comal, or nonstick griddle over medium-high heat until hot but not smoking (about 375°F / 190°C surface temperature). If desired, lightly oil the surface with about 1 teaspoon of vegetable oil, wiping away excess so the surface is barely slick.

Cook the tortillas

Carefully peel the pressed tortilla from the plastic and place it on the hot griddle. Cook for about 40–50 seconds until the edges lift and pale brown spots appear on the bottom. Flip and cook the second side for 30–45 seconds. Flip a third time and press gently with a spatula for 10–20 seconds to encourage puffing; the tortilla may puff in places—this is normal and desirable. Total cook time per tortilla is 90–120 seconds.

Keep warm and pliable

Transfer cooked tortillas to a clean kitchen towel, stack, and cover to retain steam and keep them soft. Repeat pressing and cooking with remaining dough, keeping unused dough balls covered so they don’t dry out.

Serve warm tortillas immediately with fajita fillings, meats, beans, or salsas as part of your Fajita Fiesta. For short-term storage, wrap cooled tortillas tightly in plastic and refrigerate for up to 3 days; reheat in a skillet or microwave wrapped in a damp paper towel. For longer storage, freeze in stacks separated by parchment or plastic and thaw wrapped in a damp towel before reheating.