Uploaded August 2026 | Updated September 2026, 3 weeks ago
Making fresh corn tortillas starts with combining masa harina flour and hot water to create the dough. The mixture is kneaded for 3 to 5 minutes until it forms a smooth dough, then shaped into a ball, wrapped in plastic wrap, and allowed to rest for an hour. While the dough rests, a cast iron pan is heated to high heat for cooking.
Shop All Bulk Flour:
https://link.webstaurant.store/bulk-flour-Aug-04
Shop All Tortilla Presses:
https://link.webstaurant.store/tortilla-presses-tortilla-grills-Aug-04
Learn More about Masa Harina
https://link.webstaurant.store/masa-harina-blog-Aug-04
The rested dough is divided into 16 to 18 portions weighing about 1.5 oz. each and rolled into golf ball-sized pieces. Each dough ball is flattened with a tortilla press and cooked on both sides for about 30 seconds or until toasted. Freshly made corn tortillas are then ready to serve as the foundation for signature tacos and other dishes.
Making fresh corn tortillas starts with combining masa harina flour and hot water to create the dough. The mixture is kneaded for 3 to 5 minutes until it forms a smooth dough, then shaped into a ball, wrapped in plastic wrap, and allowed to rest for an hour. While the dough rests, a cast iron pan is heated to high heat for cooking.
Shop All Bulk Flour:
https://link.webstaurant.store/bulk-flour-Aug-04
Shop All Tortilla Presses:
https://link.webstaurant.store/tortilla-presses-tortilla-grills-Aug-04
Learn More about Masa Harina
https://link.webstaurant.store/masa-harina-blog-Aug-04
The rested dough is divided into 16 to 18 portions weighing about 1.5 oz. each and rolled into golf ball-sized pieces. Each dough ball is flattened with a tortilla press and cooked on both sides for about 30 seconds or until toasted. Freshly made corn tortillas are then ready to serve as the foundation for signature tacos and other dishes.
