Uploaded February 2021 | Updated September 2026, 23 hours ago
Here is an ancient and simple food, so elegant that it is in wide use in a form nearly unchanged from its inception. The corn tortilla is made with a mash called masa which is traditionally made from the nixtamalized kernels of the maize plant, what Americans call corn. That process involves soaking the kernels in an alkali solution, so it is moist when it is ground into a paste.
We use masa harina, which is masa which has been dried out into a powder. We add water and a little salt, and that makes tortillas. It is possible to add up to two tablespoons per pound of grease to this recipe, but traditionally corn tortillas are made without any, and we don’t use any here.
Balls of the dough are squashed flat and then griddled on a hot cast iron skillet. If you have a comal, this is one of its uses. If you don’t have a tortilla press, just use a cutting board atop a flat, sturdy surface (or another cutting board). I usually use a large resealable plastic bag (meant for the freezer) to keep the surfaces clean; the tortilla peels right off the plastic. Give the board a tiny twist to increase the smash. Others have suggested using a skillet’s bottom or the bottom of a casserole dish; these will also work, but be careful with any glass or ceramic.
Tortillas are exceptionally delicious made fresh this way. If there are leftovers, they can be frozen and then brought back in the microwave, perhaps to make enchiladas or fried for tostada chips.
Makes 6-8 tortillas, roughly 3/4 pound.
Equipment:
• one or two sturdy wooden cutting boards, or a tortilla press
• large mixing bowl
• cast iron skillet, or griddle, or comal
• plastic bag or similar, to squash the dough within
• spatula to flip tortillas with
Ingredients:
1 1/4 cup masa harina color is unimportant
1 cup warm water
1/4 tsp salt
Procedure:
1. Set your cast iron over some heat, to get pretty hot. Medium-high, about 60-70% power is where my setting is, but every stove is different.
2. Mix salt, masa harina and water in the mixing bowl. Hold back a quarter of the water at first.
3. Using one or both clean hands, mix the masa. If it is a bit stiff, add the rest of the water. I have learned to err on the side of slightly too wet. Especially at a cold time of year, the warm water will evaporate quickly and leave the dough dry.
4. Divide the masa. If you make 8 balls, which is easier, they will be 3-4” inches across, perfect for tacos. If you make 6 balls, they will be closer to 5-6” across, still good for tacos, also good for enchiladas, tostadas, etc.
5. Place a ball inside the plastic bag, then squash it flat with a cutting board. A tiny twist can help it spread, but don’t twist much or the bag will press a fold into the tortilla.
6. Allow the tortilla to peel itself away from the plastic into your hand, and place it on the hot cast iron.
7. Let it cook about 1 minute each side. It should get some marks from the griddle, but it should not become brown all over. It may puff up; this is a sign that the dough has a good moisture balance.
8. Stack finished tortillas between two plates, or two round takeout container lids, or in a tortilla keeper if you happen to have one.
Music: bensound.com/royalty-free-music
Here is an ancient and simple food, so elegant that it is in wide use in a form nearly unchanged from its inception. The corn tortilla is made with a mash called masa which is traditionally made from the nixtamalized kernels of the maize plant, what Americans call corn. That process involves soaking the kernels in an alkali solution, so it is moist when it is ground into a paste.
We use masa harina, which is masa which has been dried out into a powder. We add water and a little salt, and that makes tortillas. It is possible to add up to two tablespoons per pound of grease to this recipe, but traditionally corn tortillas are made without any, and we don’t use any here.
Balls of the dough are squashed flat and then griddled on a hot cast iron skillet. If you have a comal, this is one of its uses. If you don’t have a tortilla press, just use a cutting board atop a flat, sturdy surface (or another cutting board). I usually use a large resealable plastic bag (meant for the freezer) to keep the surfaces clean; the tortilla peels right off the plastic. Give the board a tiny twist to increase the smash. Others have suggested using a skillet’s bottom or the bottom of a casserole dish; these will also work, but be careful with any glass or ceramic.
Tortillas are exceptionally delicious made fresh this way. If there are leftovers, they can be frozen and then brought back in the microwave, perhaps to make enchiladas or fried for tostada chips.
Makes 6-8 tortillas, roughly 3/4 pound.
Equipment:
• one or two sturdy wooden cutting boards, or a tortilla press
• large mixing bowl
• cast iron skillet, or griddle, or comal
• plastic bag or similar, to squash the dough within
• spatula to flip tortillas with
Ingredients:
1 1/4 cup masa harina color is unimportant
1 cup warm water
1/4 tsp salt
Procedure:
1. Set your cast iron over some heat, to get pretty hot. Medium-high, about 60-70% power is where my setting is, but every stove is different.
2. Mix salt, masa harina and water in the mixing bowl. Hold back a quarter of the water at first.
3. Using one or both clean hands, mix the masa. If it is a bit stiff, add the rest of the water. I have learned to err on the side of slightly too wet. Especially at a cold time of year, the warm water will evaporate quickly and leave the dough dry.
4. Divide the masa. If you make 8 balls, which is easier, they will be 3-4” inches across, perfect for tacos. If you make 6 balls, they will be closer to 5-6” across, still good for tacos, also good for enchiladas, tostadas, etc.
5. Place a ball inside the plastic bag, then squash it flat with a cutting board. A tiny twist can help it spread, but don’t twist much or the bag will press a fold into the tortilla.
6. Allow the tortilla to peel itself away from the plastic into your hand, and place it on the hot cast iron.
7. Let it cook about 1 minute each side. It should get some marks from the griddle, but it should not become brown all over. It may puff up; this is a sign that the dough has a good moisture balance.
8. Stack finished tortillas between two plates, or two round takeout container lids, or in a tortilla keeper if you happen to have one.
Music: bensound.com/royalty-free-music
