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Easy, Basic Corn Tortillas


Corn Tortilla Recipe

Corn Tortilla Recipe

D. Rattray
Easy corn tortillas from Judy Howle.


  • 2 cups instant corn flour (masa harina)
  • 1 1/3 cups warm water


Heat griddle (preferably non-stick or seasoned iron) over medium heat and have ready.

Mix corn flour and warm water to form soft dough. Pinch off pieces and form into smooth balls with the palms of your hands. Keep remaining dough covered with a damp cloth to prevent drying.

Open tortilla press and lay a plastic sandwich bag on the bottom half. Place ball of dough on the plastic, a little off-center, towards the hinge of the press. Place another sandwich bag on top of the ball and flatten slightly with your hand. Close the press firmly, then open. Dampen hands with a little water. Peel the top bag off the tortilla, then lift the bottom plastic bag up with the tortilla still on it. Transfer the tortilla, dough side down, to your dampened hand. With free hand, carefully peel the bag off the dough.

Note: If the dough is thick and grainy, a little more water may be needed. If it sticks to the plastic or your hand, it is too wet and a little more flour may be added. Always keep hands damp with water when handling dough.

Place the tortilla on the hot griddle and cook turning only once, like a pancake. This should take about 2 minutes.

Note from Judy: Turn a third time and press firmly in the center of the tortilla to make it puff up.


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