Essential Ingredients/

Corn Tortillas

Servings: 15tortillas



  1. Mix dough. If using powdered masa harina, measure into bowl and add 1 cup plus 2 tablespoons hot tap water. Mix with hand, kneading until thoroughly combined. Cover and let stand 15 minutes. If using fresh masa, scoop into bowl. Break up and knead a few times until smooth.
  2. Heat griddle or skillets. Set large griddle (one that stretches of 2 burners) or 2 skillets on stovetop. Set heat under one end of griddle (or one skillet) at medium. Set heat under other end (or other skillet) at medium-high.
  3. Adjust consistency of dough. Gently squeeze dough. If it is stiff (it probably will be), knead in water 1 or 2 teaspoons at a time until the dough feels like soft cookie dough—not stiff, but not sticky. Divide evenly into 15 pieces and roll each into a ball. Cover with plastic.
  4. Press out dough balls. Cut 2 pieces of plastic bag 1-inch larger than tortilla press. Open press. Lay in one piece of plastic. Lay dough ball in center. Gently mash. Top with second piece of plastic. Close press. Press gently—enough to mash dough into 1/8-inch disc. Pull off top piece of plastic.
  5. Unmold uncooked tortilla. Flip tortilla onto right hand (if right-handed). IMPORTANT: top of tortilla should line up with top of index finger. Lay on medium-hot griddle (or skillet) by letting bottom of tortilla touch griddle, then lowering your hand slightly and moving it away from you—the tortilla will stick to the hot surface so you can roll your hand out from under it as it rolls down flat.
  6. First flip. After about 30 seconds, edges of tortilla will dry slightly and tortilla will release from griddle—before this moment, tortilla will be stuck. With metal spatula (or callused fingers), flip onto hotter side of griddle (or hotter skillet).
  7. Second flip. After about 30 seconds, tortilla should be browned underneath. Flip. Cook 30 seconds more—tortilla should puff in places (or all over—a gentle press with metal spatula or fingers encourages puffing). Transfer to basket lined with towel.
  8. Continue. Press and bake remaining tortillas. Stack each baked tortilla on previous one. Keep tortillas well wrapped in towel to keep warm.



  1. Greetings!
    Thanks for Corn Tortilla recipe. I tried it but my Blue Corn tortillas did not puff, tried alittle higher heat and no puff. I will keep trying till I find out what I am doing wrong.
    I love Mexican food and love making it.
    Enjoy Your Day!

  2. Thanks for saying something about the blue corn not working. I just got a tortilla maker and some blue corn and was about to try it.
    The flour tortilla recipe on this site is my favorite by far for the regular flour tortillas!!!!

  3. I too have trouble getting mine to puff. And yes I have tried gentle pressing with spatula or fingers. But I also find there are so many different instructions given for letting the dough rest. Any where from not at all to 60 min. Does that affect the puffing?

  4. How can you tell if your cast iron skillet is the right temperature? I will try your suggestion with two skillets, one on medium and one on medium high. I have made corn tortillas 3 times with a skillet on medium high and I end up smoking up the whole house. The tortillas taste great, but am very distracted by the fire alarm.

    1. Hi Amy,
      Your skillet may be too hot. If after 30 seconds on one side your tortilla is more than “starting to brown in a few spots,” your skillet is too high. Maybe try again and set one side to medium and another to medium-low. Hope this helps!

  5. Greetings!
    I finally learned from watching all video’s around the web and youtube that tortillas puffing up depends on how good the masa flour is old flour will affect puffing.

  6. I made corn tortillas for the very first time in my life. Watching Rick’s video was perfect. Corn tortillas are hard to find where I live in Tokyo so I am happy to be able to make them from scratch at home. Muchas gracias and arigato!

  7. I’ve had good luck using a in-greased cast iron griddle with one side at approximately 400 F and the other at just about 600 F. I find if the cool side goes much below 400 F I won’t get a puff. If the hot side goes much over 600 F the tortillas start to burn. I used an infrared thermometer to figure out my strategy.

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