How to Make Tortillas
Tortillas are a staple of Mexican cuisine, used in tostadas, burritos, tacos, enchiladas and many other dishes. If you're a true fan of authentic Mexican food, it's worth learning how to make tortillas from scratch. They're delicious, and far easier to make than you might think.

The only ingredients you need to make tortillas are a little water and masa harina flour, a special corn flour that can be found in the international section of many supermarkets or at specialty stores that stock Latino foods. In Mexico, home cooks make tortillas in a comal--a disk-shaped griddle, made of clay or cast iron, that can fit over just one burner or cover several--but a regular skillet or non-ridged griddle works just fine. And if you really get addicted to making your own tortillas, it's worth investing in a tortilla press; they're relatively inexpensive, and make it very easy to flatten tortillas quickly and evenly.

-Hey, everyone, Judith here. Well, today, I'll be showing you how to make corn tortillas. Now, you can buy corn tortillas in the super markets very easily, but there is nothing like impressing you friends with some home made corn tortillas. So, what you'll need for this are 2 very simple ingredients; 2 cups of tortilla flour and 1-1/4 cup of warm water. Alright, so we have a large mixing bowl here. All we gonna do is put in our flour in there and our water. Now, you're gonna get your hands dirty, but this causes for some good muscle action, good hand action. We're gonna form a dough with our flour and water. So, all we wanna do is gonna be [unk] first with our hands just mix around until it becomes into a dough. So, a little bit of physical energy and time goes into making our dough just right, but it will be worth a while I promise you. Alright, so, if it's too sticky, there's too much water, you can add in flour. If you really wanna make it firm, but still moist, so as you we go, keep mixing it in. So, we want to get the dough of our tortillas the consistency we want as I said firm, yet still moist. So, as it was a little bit sticky, you can add in a little bit more flour. If it's too dry, add in a little bit of water one table spoon at a time. This is still a little bit too sticky for my liking. So I can add in a little bit more flour until we get the consistency we want. So, our dough has come together nicely that's just as we wanted, nice and moist, but still firm. Now, we're gonna let that rest for about 15 minutes before we divide them up and start rolling it out. Well, our dough has been resting for about 15 minutes. So, now let's make up our tortillas. So, just got a little bit of flour onto the board and onto our hands like so. Now, we're gonna divide into about 10 to 12 balls. So, roughly with your hands, take a little piece of that some flour. We're just gonna mold them into balls. So about that size, couple inches is good enough, there you go. So, we'll do that with the remainder of the dough. So, we have all of our little balls or rolled dough right here. So, now it's time to flatten them out and make them into tortilla. So, we have some waxed paper here and the easiest thing to do is got one of our balls, put it in between 2 pieces of wax paper and we can use a rolling pin to flatten it out in about 6 disc. Obviously, if you have a tortilla press that would be even better [unk] a little bit, get it nice and flat, or we gonna put some muscle action to it, and do with the rolling pin, so steady as you can will flatten that out into a nice circle. Just keep nice and steady if you can. Now, the circle isn't gonna be perfect if we haven't gotten a tortilla press. We'll do the best we can. So, once we have the disc flattened, we're gonna carefully take off, very, very carefully because it could still be sticky the top sheet of wax paper like so. As I said, if it's still a little bit doughy just be careful, might [unk] so slightly, that should be alright. Alright, so with this, we're not gonna get our large skillet next to us and grease, got it to a medium high heat, and once that's hot, we're gonna put the tortilla down, face side down and then we're gonna lick the wax paper up and off that so it's easier to get off. So, we don't want it obviously too hot. So, our skillet is nice and hot here. So, we're gonna put down our tortilla onto the pan like so with waxed paper still on. Now, as our tortilla begins to heat. We're gonna carefully take off our waxed paper as best we can. You need a little help of the spatula, you can do that, but usually, you fingers are the best thing. Let's get a little bit hot there, and as you can see that wax paper will just lift off a little bit easily, easier, I say once it's hot. There you go, perfect. So, we're gonna get our tortilla cooked for about 2 to 2.5 minutes turning occasionally until it's nice and soft and light and golden brown, and then we're gonna do the same thing with the remain dough balls. So, it's been about couple of minutes and our tortilla is done. As you can see, crisps up a little bit, puffs a little bit and it's a nice light brown and we'll just put that on there and that is it. How impressed will be your friends be when you make homemade corn tortillas. There you go, very simple, very easy. That's how you make corn tortillas.
What You'll Need
  • 2   cups Masa Harina tortilla flour
  • 1 1/4  cups warm water

Step By Step
In a medium mixing bowl combine tortilla flour and water. Stir mixture together with your hands until dough is firm but moist (if necessary, add more water, 1 tablespoon at a time). Let dough rest for 15 minutes.
Divide the dough into 12 equal portions and shape each portion into a ball.
Using a tortilla press or rolling pin, flatten each ball between 2 pieces of waxed paper into a 6-inch circle.
Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium-hot, ungreased skillet or griddle. As tortilla begins to heat, carefully peel off remaining sheet of waxed paper. Cook, turning occasionally, for 2 to 2-1/2 minutes or until tortilla is dry and light brown (tortilla should still be soft). Wrap tortillas in foil if using immediately. Makes twelve 6-inch tortillas.

Make Ahead Tip
  • To freeze tortillas, stack them, alternating each tortilla with 2 layers of waxed paper. Wrap the stack in a moisture- and vapor-proof bag, foil, or freezer wrap. Seal tightly and freeze up to 1 month. Thaw completely before using.
No matter how fresh the pre-made tortillas are at your grocery store, they don't come close to the flavor of fresh, warm tortillas made in your own kitchen.
Once you learn how to make your own tortillas, you'll discover they're more versatile than you realized, going beyond Mexican dishes: Use them for wrap sandwiches, appetizer rolls or breakfast burritos, or cut them into strips and toast them to make crunchy tortilla strips to toss into salads.
More Recipes
The corn tortilla is considered the sandwich bread of Mexico.
Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.
This Mexican soup, characterized with shredded chicken and tortilla strips, has become a hit north of the border. Top servings with shredded cheese and avocado.
Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories, and if you use precooked diced potatoes, it's faster too.
Tortilla espanola exists in almost every corner of Spain: as a tapa in fancy city restaurants; as a filling for bocadillos (sandwiches) at gas-station cafes; as a main course served on worn metal plates in home kitchens. Mario Batali's version, based on one he tasted in the Ribera del Duero wine region, is baked until golden brown and offers an especially high ratio of potatoes to eggs.
The secret to Hot Bread Kitchen's richly flavorful tortillas is the masa made from freshly ground blue or white corn. Fresh masa is becoming increasingly available in cities with large Mexican populations, but masa harina, a dry corn flour, works well in the recipe below. Maseca is the most commonly available brand, but Bob's Red Mill (sold at health-food stores and some supermarkets, or at has better flavor.
Build a healthy vegetarian main dish with this towering hot tortilla pie.
Flavored tortillas in different colors make a fun treat. Go easy on the salt because these Crispy Tortilla Chips can get too salty very quickly.
There's just no comparison between supple, aromatic, freshly made corn tortillas and store-bought ones. You can roll out tortillas by hand, but a tortilla press makes for faster, more consistent results. It's an inexpensive tool and if you have one, it's more likely that you'll make fresh tortillas often.
Crunchy salty tortilla chips and creamy guacamole are impressive when they're freshly made at home.
Turkey bacon, refrigerated egg product, and a whole wheat tortilla make for an extra-lean, extra-delicious breakfast sandwich.
Layers of tortillas, beans, salsa, a taco cheese blend, and beef mixture make a richly flavored main-dish recipe for your family.
Looking for a recipe that uses leftover turkey? Try this simple Mexican-inspired soup that combines zucchini, tortillas, and salsa and can be made in less than 30 minutes.
Flavored tortillas in different colors make a fun treat, especially for kids. Go easy on the salt because these chips can get too salty very quickly.
For a colorful appetizer tray, use one plain, one whole wheat, and one spinach or tomato-flavored tortilla to wrap up the cheese and meat filling.

shop our favorite products