Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Corn Tortillas (Tortillas de Maiz)

Yield: 16 to 24 tortillas

The trick to making tortillas is to get a rhythm going so that you can make more than one at a time, though at the beginning you may want to go slowly. It’s a good idea to get a comal or griddle that is about 12 inches wide or use a long double griddle that will fit over two burners.


  • 2-1/2 cups instant corn masa flour or masa harina, such as Maseca; more as needed
  • 1/2 tsp. kosher salt
  • 1-1/2 cups warm water; more as needed

Nutritional Information

  • Calories (kcal) : 45
  • Fat Calories (kcal): 5
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 25
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 1


  • In a large bowl, combine the flour, salt, and water. Mix with a silicone spatula to form a uniform dough that can be kneaded by hand, 1 to 2 minutes. The dough should be moist, but firm enough to form into a ball; a small piece of dough squeezed between your fingers should stay together and not crumble. If necessary, adjust the consistency of the dough by kneading in water (up to 1/2 cup added 1 Tbs. at a time) or flour. The dough will dry as it sits, so cover it with a piece of plastic wrap as you work.
  • Heat a griddle, comal, or cast-iron skillet over medium heat until hot, about 2 minutes. Trim the top and sides off a plastic zip-top bag and place it in a tortilla press, fitting the folded end of the bag against the hinge of the press. Alternatively, use two pieces of parchment.
  • Pinch off about 1 oz. of dough and form it into a scant 1-1/2-inch ball. Place the ball of dough in the center of the press between the sheets of plastic, and firmly press down on the handle. If the tortilla is uneven, rotate it in the press 180 degrees and press again. Then remove the tortilla from the press, leaving the plastic behind and finish rolling it by hand until the tortilla is 5-1/2 inches in diameter.
  • Transfer the tortilla to the griddle by first letting a dangling edge touch the griddle and then slowly pulling your hand back as you lay the tortilla down. (This will take a little practice, but this method ensures that the tortillas lie flat while cooking.)
  • Cook until the edges lift slightly from the griddle, about 15 seconds. Flip by lifting the edge with a spatula and then grabbing it with your fingers to turn it over. Cook until a few light brown spots appear on the underside, about 45 seconds.
  • Flip the tortilla again. Cook until it inflates slightly (this doesn’t always happen) and light brown spots appear on the second side, about 30 seconds.
  • Transfer the tortilla to a cloth-lined tortilla basket to keep warm. Repeat with the remaining dough.


Rate or Review

Reviews (1 review)

  • User avater
    DianaJThomas | 03/02/2019

    Nice recipe share with us...

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial