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Corn Tortillas

Using a tortilla press is the easiest way to make corn tortillas. Metal tortilla presses are inexpensive and available at cookware stores and Hispanic markets. Use homemade corn tortillas to make black bean tostadas or simply enjoy with some salsa fresca.

Makes about 12 tortillas


  • 2 cups instant masa harina de maiz
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter at room temperature
  • 1½ cups warm water


  1. In a bowl, mix together the masa harina and salt. Cut the butter into small pieces and work it into the dry ingredients using the back of a wooden spoon. Add the water and mix with a wooden spoon or with your hands until a soft dough forms. Cover the dough with a clean cloth and let rest for 5 minutes.
  2. Divide the dough into 12 equal pieces and roll each piece into a ball. To keep the dough from sticking to the tortilla press, put a piece of plastic wrap on both surfaces of the press. Put a ball of dough in the center of the plastic. Press the dough flat in the press. Pick up the tortilla with the plastic on both sides. Peel off one piece of plastic and flip the tortilla off of the plastic onto a hot griddle. Cook for 1 to 2 minutes, until the underside of the tortilla is golden. Flip the tortilla and cook for 1 to 2 minutes more. Stack the cooked tortillas on a plate and cover with a clean cloth. Serve warm.

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