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Fresh Corn Tortillas

Scott Phillilps

Yield: Yields about 35 tortillas

Tender, flavorful, homemade corn tortillas are worlds apart from their store-bought counterparts, and they make any taco taste better. Although not necessary, a tortilla press comes in handy for making these.


  • 2 lb. (8 cups) fine-grind masa harina (such as Maseca or Goya Masarica brand)
  • 4 to 5-1/2 cups warm water (about 100°F)
  • 1 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 35
  • Carbohydrates (g): 20
  • Fiber (g): 2
  • Protein (g): 2


  • Cut two 8-inch circles from a clean plastic grocery store bag or gallon-size zip-top bag; set aside.
  • In a large bowl, combine the masa harina, 4 cups of the warm water, and the salt. Mix and knead with your hands until the dough is smooth and homogenous, adding more water 1/4 cup at a time as needed—the dough should feel like Play-Doh: flexible, soft, and smooth, not stiff. To test the dough, pinch off a bit, roll into a ball, and flatten between your palms. The dough should flatten easily, with few if any cracks forming around the edges. If deep U-shaped cracks form, add more water and test again.
  • Divide the dough into 2-oz. balls (about the size of golf balls), keeping them covered with a damp towel while you shape them.
  • Heat a large griddle over medium heat (or use two large skillets if you don’t have a large griddle). Use a tortilla press or the bottom of a wide, heavy pot to flatten a dough ball between the two pieces of plastic into a 6-inch tortilla of even thickness. Peel off the top piece of plastic, flip the tortilla over onto your hand, and carefully peel off the other piece of plastic.
  • Slap the tortilla onto the griddle (this breaks any air bubbles) and cook, flipping once, until the surface is brown in spots and appears dry, 1 to 2 minutes per side. While the first tortilla cooks, shape and begin cooking another. Continue shaping and cooking the remaining tortillas in this manner. As they’re done, wrap them in a slightly damp dishtowel to keep them warm and flexible.

Make Ahead Tips

You can make the tortillas up to an hour before serving. Wrap them in a clean, slightly damp dishtowel, and then wrap the towel in foil. Keep warm in a 200°F oven.


Rate or Review

Reviews (3 reviews)

  • drafusco | 07/28/2018

    I made this for the first time and it worked fine. I understood about the Play-Doh feel. As I made them, the mixture began to dry out. I mearly wet my hand for each ready made ball and that was enough moisture to bring it back together again. I am waiting on my tortilla press, which arrives today and I will make them again.

  • catebarbo | 07/07/2017

    Wow! Sorry to hear the bad review from elisebuck! We love this recipe; much better than the ones you buy at the store. The trick I think is that tip that: 'the dough should feel like Play-Doh'. Not stiff, not soggy, and Pliable. I have to add more water a drop at a time to get there. But we are at high altitude. Don't give up! They're delicious.

  • elisebuck | 04/02/2015

    I'm not sure what I did wrong, but these just wouldn't come together. Had to throw out the whole thing.

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