Corn Tortillas


  • 2 cups masa harina
  • 1/2 tsp kosher salt
  • 1 1/2 cups hot water (about 95 to 110 F)(35C to 45C)


  1. Unzip and cut open the sides of a quart size or larger zip-loc plastic bag. Open the tortilla press and place the fold of the bag over the hinge of the press, open the bag so that half rests on the bottom part of the press and the other half lies over the top half of the press.
  2. In a mixing bowl, add the masa harina and salt together. Using a paddle attachment, turn the mixer on low speed, and add the hot water. Mix until the dough comes together.
  3. Turn the dough onto a clean counter top and knead the dough by hand briefly. If the dough is too sticky, add more masa harina. If the dough is dry and crumbly, add in a bit of water. The dough should be barely sticky, but not crumbly.
  4. Portion the dough into small balls about the size of a ping-pong ball or a bit larger.
  5. Press each ball between the plastic bag. Stack the tortillas together with waxed paper squares in between tortillas.
  6. Cook the tortillas on a hot, lightly greased griddle or cast iron pan. Set the heat to medium high and adjust as needed. Cook the tortillas for a couple of minutes per side. They should develop brown spots on the surface and look dry and pebbly, but if the spots are black, turn the flame down!
  7. Serve immediately, covered with a damp towel. Tortillas can be cooled and refrigerated for several days and then reheated. Simply wrap a damp paper toel or tea towel around a stack of cooked and cooled tortillas, and microwave on high for about 30 seconds, or until hot enough.