Corn Tortillas

Mix masa harina and salt together in a medium bowl. Here’s where patience pays off—gradually add warm water while mixing with your hands, starting with about 1 cup.

Keep adding water and kneading until the dough comes together and feels like soft Play-Doh. It should be smooth, pliable, and not cracking at the edges when you press it. If it’s too dry, add water one tablespoon at a time. If too sticky, add a bit more masa harina.

Divide the dough into 12 equal portions, rolling each into a smooth ball about the size of a golf ball. Cover them with a damp towel so they don’t dry out while you work—trust me on this one.

Place one dough ball between two sheets of parchment paper (or use plastic wrap). Press in a tortilla press, or use a heavy skillet or pie plate to flatten it until it’s about 1/8 inch thick and roughly 6 inches in diameter. Don’t stress if they’re not perfect circles—rustic looks authentic.

Heat a cast iron skillet or comal over medium-high heat until properly hot. No oil needed here—we’re going dry.

Carefully peel the tortilla off the parchment and lay it in the hot skillet. Cook for about 45 seconds to 1 minute until the edges start to dry and you see some color change. Flip and cook another 45 seconds to 1 minute until you get those beautiful brown spots. The tortilla might puff up slightly, which is exactly what you want.

Transfer cooked tortillas to a clean kitchen towel and wrap them up to keep warm and steamy. Stack them as you go—they’ll soften each other as they steam together, if you can resist eating them immediately.

Repeat with remaining dough balls, adjusting heat if needed so they don’t burn but still get those toasty spots.

52

11g

1g

0.5g

1g

98mg

3% DV

4% DV

Dough consistency is everything—it should feel like soft Play-Doh, not wet or crumbly. Different brands and humidity levels affect this, so adjust water as needed.

Keep uncooked tortillas covered with a damp towel or they’ll dry out faster than you can say “taco Tuesday.”

Every stove has its own personality, so watch your first couple tortillas closely to dial in the right heat. Too hot and they’ll burn before cooking through; too cool and they’ll be tough.

Fresh tortillas taste best immediately but will keep refrigerated for about a week.

If your tortillas puff up like balloons while cooking, that’s a sign you’re doing it right!

Fill with grilled meats, onion, cilantro, and lime

Roll around your favorite filling and top with sauce

Fry them flat until crispy for a crunchy base

Cut into triangles and fry for fresh tortilla chips that’ll ruin the bagged kind forever

Use blue masa harina for a nuttier flavor and gorgeous color

Knead in 1-2 teaspoons of chile powder or cumin for extra flavor

Add 2 tablespoons finely chopped fresh cilantro or epazote to the dough

Make smaller portions (about walnut-sized) for party-perfect bite-sized tacos