How to make corn tortillas that actually puff
It is a bit grounding to learn how to prepare homemade corn tortillas.
Not that they are complicated, but that they are not.
Only a handful of ingredients, a soft flow in the kitchen, and then you have something hot and cozy to present to the table. The type of food that completes even a basic meal.
If you have tried it before and got your share of tortillas that either crack, feel dry, or just refuse to puff, you are not alone. In a large majority of cases, it boils down to the dough.
As soon as that part fits, then the rest is easy.
This is a very easy, no-fail method of making homemade corn tortillas that really works, all the time.
Ingredients for Homemade Corn Tortillas:
Tools You’ll Need
A heavy skillet could also work.
A comal is traditional if you have one. You also can just use a griddle or large saute pan.
A dish towel to wrap them in works too.
When things go wrong
| Edges cracking | Dough is too dry. Add a little warm water and knead it in. |
| Sticking to everything | Too wet. Work in a bit more masa harina. |
| No puff | Heat’s too low, or the tortilla’s too thick. Both are easy fixes. |
A note from Brooklynn
Just corn, water, and heat. The flavor is slightly sweet and nutty in a way that store-bought never quite gets right.
There’s also something about making them yourself that changes the experience. You begin to notice the texture of the dough, the smell as they cook, the quiet rhythm of pressing and flipping. It’s simple, but it brings you back to the kind of cooking that feels slower, more intentional, and worth sharing.
— Brooklynn
Three ingredients, done right!
Corn tortillas
Equipment
- Tortilla press (or a heavy skillet)
- Plastic sheets or parchment paper
- Cast iron skillet or comal
Ingredients
- Masa harina Maseca works great 2 cups
- Warm water 1½ cups
- Fine salt optional ½ tsp
Instructions
THE DOUGH
- i. In a medium bowl, mix the masa harina and salt. Slowly pour in the warm water, using your hands to bring everything together.ii. The dough should feel soft, smooth, and easy to work with, similar to Play-Doh. It shouldn’t stick to your fingers, and it shouldn’t fall apart when you press it.iii. If it’s not quite there yet, pause and adjust. A small splash of water or a sprinkle of masa harina is usually all it needs.
REST IT
- i. Cover the dough with a damp towel and allow the dough to rest for 10-15 minutes.ii. This will allow the flour to absorb the water completely and thus make the dough easier and softer to shape.
PORTION
- i. Roll the dough into small balls, about the size of a golf ball (roughly 2 tablespoons each).ii. Cover the dough while working to ensure that it does not dry out.
PRESS
- i. Put one ball of dough between two layers of plastic or parchment.ii. Stomp it into a thin disk, approximately 1/8 inch. This can be done using a tortilla press, but a heavy skillet will also do the job; just put it under constant pressure.iii. They do not have to be flawlessly perfect.
COOK
- i. Heat a dry skillet or comal over medium-high heat.ii. Place the tortilla onto the hot surface and let it cook without moving it.iii. In 30-45 seconds, the edges will begin to become a bit dry.iv. Flip and cook another 30 secondsv. Flip one more timevi. Now, give it a moment. The tortilla must soften, that is an indication that it is cooking through well.
KEEP WARM
- i. Transfer each cooked tortilla to a clean kitchen towel or tortilla warmer.ii. When piled up in this manner, a portion of steam is caught and makes it soft and pliable until you are about to serve.
Notes
- Made with just 3 simple ingredients
- A reliable method that works for beginners
- Softer and fresher than store-bought tortillas
- Helps you slow down and enjoy the process of cooking
| Edges cracking | The dough is too dry. Add a little warm water and knead it in. |
| Sticking to everything | Too wet. Work in a bit more masa harina. |
| No puff | The heat’s too low, or the tortilla’s too thick. Both are easy fixes. |
good