Almost-From-Scratch Corn Tortillas Recipe (2024)

This recipe is perfect. I used king arthur's super sturdy parchment in lieu of the plastic wrap, and we tried two cooking mediums: cast iron and non-stick. Cast iron was hands down the winner. The non-stick left the tortillas a little tougher and more fragile, while the cast iron cooked the tortillas quickly, so they remained pliable and had a very slightly spotty char to them that was perfect. We kept them warm in a kitchen towel while making the remainder, and they were perfect.

Instead of rolling the dough into balls, roll the dough into a log about 1 1/2 inches in diameter. Slice it half, then slice each half in half and repeat until you have 16 discs each about 1/2-inch thick. Then, center each disc between 2 pieces of 6-inch square plastic, wax paper or parchment and press in a tortilla press, OR use a glass pie plate (glass so you can see what you are doing without having to lift the plate) to flatten the disc to a diameter of 4 to 6 inches.

168 grams = 1.5 cups masa harina

I just took a cooking clas in Mexico City. We made tortillas with corn. We had a package of pre-mixed masa harina. We made it into balls but the chef said that if the balls of dough cracked even a little, to add more water. We used a press but I will be using a rolling pin because I’m not buying another piece of equipment. The most important lesson was to add water and knead until they dough balls re completely smooth.

This was the 4th corn tortilla recipe I tried, and it's head and shoulders above the rest. I used walnut oil, made 12 slightly larger tortillas, and both the shrimp and shredded chicken quesadillas were amazing.

Please omit the oil. There’s no need of it. I would advise to use lukewarm water to hydrate the nixtamalized corn flour.

I have never seen my Honduran family add any type of fat to make corn tortillas. It is very important for the masa to be fairly damp, cover balls with a wet cloth while making the rest. Don't form until ready to throw onto the comal; you don't want them to dry out.The more you practice, the less resting time the masa needs. There's nothing more fulfilling than seeing a tortilla puff with air.

I learned to make tortillas from a young Mexican woman. When you cook them it should be on an ungreased cast iron pan, very hot. The tortillas should be flipped three times. She showed me that if you tap the tortilla with your fingertips after the third flip sometimes it will bubble up and form a pocket. She never used oil or a spatula, only her fingers.

Easy system using parchment paper, a press and two cast iron pansPress dough between 2 pieces of parchment paper. Remove top piece, pick up the bottom piece, and flip tortilla directly into one of the pans.Prepare second piece of dough using same paper, flipping it into the second pan at the one minute mark while also flipping the first tortilla at the same mark. At end of second minute, remove first tortilla, immediately add the third, then flip the second in the other pan.Repeat.

It's the SECOND flip that makes it puff up! I discovered it by accident when flipping and it went back to the FIRST side. It puffed up magnificently! :)

These were delicious - a wonderful corn flavor. If you are like me, and have had trouble getting your tortilla out of the press, try using parchment as the liner. I did that today, and was able to form beautiful tortillas with this dough.
I would quibble, though, that its enough for a taco party. This recipe fed my family of 3, but with no leftovers.
We used these tacos with Deb's (smitten kitchen) charred corn tacos - and it was a big hit.

Masa Harina is corn treated with hydrated lime. Corn flour and Masa harina are not the same thing. Maseca is a brand of masa harina (dough flour) that is commonly used for tortillas. So is Bob's Red Mill. Corn flour cannot be substituted for masa harina as it has not been altered with hydrated lime and therefore will not be effective in making tortillas. You can use regular AP flour to make plain flour tortillas in a pinch, though.

I’ve found tortillas are perfectly flexible after I’ve wrapped the freshly cooked torts in a towel and let them rest. Mine were also brittle if eaten right off the pan, so I don’t skip this step.

I have tried many corn tortilla recipes and this is by far the easiest dough to work with and least crumbly version, assuming it is the addition of a little fat. I used light olive oil and a bit extra water. Mark Bittman does it again. This is going in my handwritten recipe book!Highly recommend buying a cast iron tortilla press if you plan on making these more than once. It cuts the time to make them in half.

Took another 3/4 cup or water, fantastic tortillas!

There's a reason this is one of the few recipes with five stars. It works.

Mine came out like cardboard.

Great recipe, the tortillas were soft and flavorful! I have a tortilla press but I often just roll them out with a rolling pin. I was overcooking them until I read his tip regarding cracking when you flip them. Perfect!

Good but maybe not worth having to get harina… Relatively easy just flattening them is time consuming

I have tried this a couple of other times with other recipes with limited success. This recipe worked out well in terms of the tortillas coming off the plastic used in the press and cooking nicely (in both a non-stick pan and ridged cast iron grill pan) without falling apart. I'll be using this recipe again. They were also delicious.

I made this just as described and it was a soft dough that was easy to roll out. Yes I used lard

This recipe made the best tortillas I have ever made. My masa is from Masienda which is made from heirloom corn in Mexico and yes I added lard that I render myself

I’ve made this recipe multiple times and it’s the best. If you have a good Mexican market buy Manteca de Puerco. I can buy one made in the US. I use it instead of lard. Makes a huge difference.

Is there any way to skip the rest time or lessen it to 15 minutes?Thanks

Not as flexible when cooked as I would like. I wonder why.

Fabulous recipe. Put in a damp warm cloth in a round Tupperware or better yet a crock, they will stay moist and pliable. Lard was the most flavor neutral and cooked up the best in my opinion, but I think the weight kept the tortillas from puffing more than they otherwise would have. The rest time was essential. This will be my go-to from now on.

Also a note, the first couple stuck in press, but once the parchment was sufficiently larded from the tortillas they released easily.

Has anyone made the dough the day before? Is it ok the next day?