Corn Tortillas

Prep Time
Cook Time
Ready In

Recipe: #9375

May 01, 2013

"Most people in central and south Mexico consume mainly corn tortillas. They use wheat flour tortillas occasionally to make “quesadillas” or traditional “burritos”, but these are not an everyday meal. Corn tortillas have been around for a long, long time, and can be made of white, yellow or blue corn kernels. To prepare corn tortillas you can use “masa harina” which is easily found in Latin grocery stores."

Original is 12-15 servings


  • Serving Size: 1 (43.7 g)
  • Calories 69.4
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 1.9 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.3 g
  • Protein - 1.8 g
  • Calcium - 26.6 mg
  • Iron - 1.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Use a wooden bowl to combine the masa harina and water. Mix well until the water is absorbed evenly, and the dough forms a ball.

Step 2

Be looking for a soft dough consistency. It should not stick to your hands. If it does, add a little more masa harina. If it looks dry, breakable or crumbly, add more water. Cover with a moist towel to prevent the dough from drying out.

Step 3

Preheat a griddle or heavy skillet on medium flame. This has to be ready when you start pressing the tortillas.

Step 4

Using a tortilla press or a heavy dish (glass pie plate works well), place a ball of the dough about 1 1/2 inch in diameter between the two plastic pieces, and press (using the press or using the pie plate) to form a 6 inch round tortilla.

Step 5

Once pressed, lift the plastic from the top of the pressed tortilla, and place the dough in your hand, and carefully peel the other side of the plastic off, the other side of the dough.

Step 6

If the plastic doesn’t come off easily, then the dough could be a little too wet. Add some more masa harina to the dough, and mix and press again, until it becomes easy to handle.

Step 7

Once the tortilla is ready place it on the griddle, and cook for 45 seconds. The edge will begin to dry out. Turn over, and continue to cook for 1 minute until brown patches form.

Step 8

Turn over again, and cook for another 15 seconds. The cooking time is about 2 minutes total.

Step 9

Cook until the tortilla begins to puff. Tap lightly with your fingertips to allow even puffing. Wrap with a napkin or clean towel, and serve.


  • 2 pieces of round plastic cut out from a bag. (freezer bags are ideal for this purpose).
  • Tortilla Press can be used
  • Griddle/large cast iron frying pan

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Make sure to buy masa harina specifically made for tortillas, as it is different from the one used for tamales.
  • The amount of water needed may vary depending on the humidity of the environment, so add a little at a time until the desired consistency is achieved.

  • Substitute almond flour for masa harina for a gluten-free option. Almond flour is a nutritious alternative to masa harina that provides healthy fats, protein, and fiber. It is a great option for those with gluten sensitivities or intolerances.
  • Substitute coconut flour for masa harina for a vegan option. Coconut flour is a vegan-friendly alternative to masa harina that is high in fiber and protein. It is also a great option for those looking for a low-carb alternative.

Wheat Flour Tortillas Replace the masa harina with 2 cups of wheat flour and follow the same instructions.

Corn Flour Tortillas Replace the wheat flour with 2 cups of corn flour and follow the same instructions.

: Refried Beans

: Refried beans are a classic Mexican dish that goes well with corn tortillas. They are easy to make and are rich in protein and fiber, making them a nutritious accompaniment to the tortillas. Refried beans are also a great source of flavor and texture, which will help to bring out the flavor of the tortillas.

Mexican Rice: Mexican Rice is a great side dish to serve with refried beans and corn tortillas. It is full of flavor and texture, which will enhance the flavor of the refried beans. Mexican Rice is also full of nutrients, making it a healthy and nutritious accompaniment to the meal.


Q: What is the best way to press tortillas?

A: The best way to press tortillas is to use a tortilla press or a heavy dish such as a glass pie plate. Place a ball of the dough about 1 1/2 inch in diameter between the two plastic pieces, and press (using the press or using the pie plate) to form a 6 inch round tortilla.

Q: How do you cook tortillas?

A: Tortillas can be cooked on a hot, dry skillet over medium-high heat for about 30 seconds per side, or until lightly browned. Alternatively, they can be heated in a preheated 350°F oven for about 8 minutes.

2 Reviews


I was gifted a tortilla press for Christmas (my ask) and was so pleased to be making tortillas from scratch. It is so very easy to make and there is absolutely nothing to fear, as they came out perfectly. I did add a bit of salt, otherwise followed as written. Have these planned to make again for making tacos this week. Thank you bunches, Linda, for sharing. Made it for Pick Me Tag.


review by:
(26 Feb 2021)


I wasn't sure how these would come out because I didn't have a press, but I used a glass pie plate and it did the trick. These came out great. I made tacos and everyone loved them!


review by:
(20 May 2013)

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Fun facts:

The Aztecs and Mayans are believed to have been the first to use corn tortillas, which were a staple of their diets.

In 2017, the popular TV show 'MasterChef Junior' featured corn tortilla-making as a challenge, where the contestants had to make their own tortillas.