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Corn tortillas


  • 4 cups freshly ground masa


  • Tortilla press
  • 2 pieces of plastic (for each side of the press)


  1. Heat a griddle or a comal over high heat.
  2. Open the tortilla press and lay one piece of plastic on the press. If you don’t have a tortilla press, you can use two plastic pieces and a rolling pin (or a flat round plate.) If you can’t find freshly ground masa, you can use masa harina (cornfield flour). 
  3. Take enough dough to shape into a ping pong sized ball. Place the other piece of plastic over the ball and close the press. You can adjust the pressure depending on the desired thickness of your tortilla.
  4. Peel off the top layer of plastic, hold the peeled tortilla on your free hand, and then peel off the other plastic layer. 
  5. Place the tortilla on a comal or griddle, there is no need to add any kind of oil. Cook until the edges dry up, for around 20 seconds. Flip it and cook for another 30 seconds. Flip one more time until the tortilla puffs up.
  6. If your masa sticks to the plastic, it is too wet. Put it on an uncovered mixing bowl in the fridge for 45 to 60 minutes to dry it out. If the masa cracks, you need to add more water.


If you are using masa harina (corn flour), follow the product instructions. The ratio is typically 1 cup of flour for 1 cup of lukewarm water, however, you can add a little bit of salt.