A Step-by-Step Corn Tortilla Recipe

In a medium bowl, whisk together the 2 cups of masa harina and 1/2 teaspoon of salt until evenly distributed. This ensures your tortillas are seasoned consistently.

Pour in 1 1/2 cups of the hot water. Use a spoon or your hands to mix until a shaggy dough forms. The dough will feel dry at first, but keep working it.

Turn the dough out onto a clean surface and knead for 2-3 minutes. The goal is a smooth, cohesive ball that feels like soft Play-Doh. If it cracks or feels crumbly, add more hot water, one tablespoon at a time. If it's too sticky, add a sprinkle of masa harina. This step is about feel, not just measurement.

Place the dough back in the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest for at least 15-20 minutes. This allows the masa harina to fully hydrate, which is essential for a pliable dough. Do not skip this step!

Divide the dough into 16 equal pieces (about the size of a golf ball). Roll each piece into a smooth ball. Keep the dough balls covered with the damp towel to prevent them from drying out as you work.

If using a tortilla press, line it with two pieces of plastic from a cut-open zip-top bag. Place a dough ball in the center, close the press, and press firmly but gently to form a 5-6 inch circle. If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.

Preheat a cast iron skillet, comal, or non-stick pan over medium-high heat. The pan is ready when a drop of water sizzles and evaporates instantly. Carefully place a tortilla onto the hot, dry pan.

Cook for about 15-20 seconds, until the edges start to look dry. Flip and cook the second side for 45-60 seconds, until you see browned spots. Flip it a final time and cook for another 15-20 seconds. This last flip is often when the tortilla will magically puff up, creating light, airy pockets.

As each tortilla comes off the heat, immediately stack it in a clean kitchen towel or a dedicated tortilla warmer. The trapped steam will finish cooking the tortillas and keep them incredibly soft and flexible. Let them steam for at least 5-10 minutes before serving.