Uploaded March 2022 | Updated September 2026, 1 hour ago
Here I teach you how to make homemade corn tortillas with fresh masa starting from dried corn, going through the Nixtamalization recipe and technique to making a fresh masa dough and pressing this into delicious fresh corn tortillas.
Fresh masa corn tortillas were a revelation to me when I went out to cook in Mexico & when I returned I knew I wanted to practice making them and feature them on my menu. So I’ll take you through using my method using a blender so that you can make great fresh corn tortillas and tacos at home.
Full Recipe listed bellow
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
You can purchase heirloom Mexican corn from Masienda - masienda.com
Be aware shipping is expensive if you are outside the US but the quality of the corn is fantastic.
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction to masa
1:19 Nixtamalization
2:00 Corn
3:07 Making fresh masa
4:41 Grinding the corn - blender method
5:37 Pressing tortillas
5.55 Cooking the tortillas
Homemade Fresh Corn Tortilla Recipe
For the Nixtamalized Corn -
500g Dried Corn
2kg Water
5g Calcium hydroxide
Make a slurry of the cal and water.
Add corn to pot. Add cal slurry to pot. Pour over water.
Heat water to a simmer then reduce it to a medium heat and cook 25-45 minutes until the corn is al Dente (this requires some judgement).
Remove the pan from the heat, cover it over and leave the pan to sit at room temperature for 12 hours.
Drain the cooked and rested corn and rinse well under cold water.
Blending / Grinding the Corn -
All the nixtamilised corn from above
400g water
Combine in a blender and blend on high for 10 minutes.
Finishing the masa dough -
1300g Blended masa from above
190-200g Masa harina
30g Oil
15g Salt
Mix together and knead to form a dough.
To cook the tortillas -
Take 40g balls of the fresh masa dough and press them between wax paper or plastic wrap in a tortilla press.
Cook the pressed tortillas on a hot cast iron pan, comal or dry frying pan for about 20 seconds on each side flipping them 3 times.
Store the cooked tortillas in a tortilla warmer or in clean folded tea towels to keep them warm and eat as soon as possible.
Here I teach you how to make homemade corn tortillas with fresh masa starting from dried corn, going through the Nixtamalization recipe and technique to making a fresh masa dough and pressing this into delicious fresh corn tortillas.
Fresh masa corn tortillas were a revelation to me when I went out to cook in Mexico & when I returned I knew I wanted to practice making them and feature them on my menu. So I’ll take you through using my method using a blender so that you can make great fresh corn tortillas and tacos at home.
Full Recipe listed bellow
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
You can purchase heirloom Mexican corn from Masienda - masienda.com
Be aware shipping is expensive if you are outside the US but the quality of the corn is fantastic.
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction to masa
1:19 Nixtamalization
2:00 Corn
3:07 Making fresh masa
4:41 Grinding the corn - blender method
5:37 Pressing tortillas
5.55 Cooking the tortillas
Homemade Fresh Corn Tortilla Recipe
For the Nixtamalized Corn -
500g Dried Corn
2kg Water
5g Calcium hydroxide
Make a slurry of the cal and water.
Add corn to pot. Add cal slurry to pot. Pour over water.
Heat water to a simmer then reduce it to a medium heat and cook 25-45 minutes until the corn is al Dente (this requires some judgement).
Remove the pan from the heat, cover it over and leave the pan to sit at room temperature for 12 hours.
Drain the cooked and rested corn and rinse well under cold water.
Blending / Grinding the Corn -
All the nixtamilised corn from above
400g water
Combine in a blender and blend on high for 10 minutes.
Finishing the masa dough -
1300g Blended masa from above
190-200g Masa harina
30g Oil
15g Salt
Mix together and knead to form a dough.
To cook the tortillas -
Take 40g balls of the fresh masa dough and press them between wax paper or plastic wrap in a tortilla press.
Cook the pressed tortillas on a hot cast iron pan, comal or dry frying pan for about 20 seconds on each side flipping them 3 times.
Store the cooked tortillas in a tortilla warmer or in clean folded tea towels to keep them warm and eat as soon as possible.
