Corn Tortillas

Indulge in authentic delight: handcrafted corn tortillas. Crafted from scratch, each bite embodies tradition, flavor, and pure culinary satisfaction. Taste the difference!


About this Recipe


 Today we embark on a culinary journey to master the art of homemade corn tortillas using Maseca corn flour. Corn tortillas are a staple in many cuisines, loved for their versatility, flavor, and simplicity. Join me as we explore the process of making these beloved tortillas from scratch, using the renowned Maseca brand corn flour, water, and a tortilla press.


  • 2 cups of corn masa flour (MASECA)
  • 1.5 cups of water

That’s it! The simplicity of the ingredients highlights the purity of the corn flavor, allowing you to savor the authentic taste of freshly made tortillas.

Understanding Maseca Corn Flour:

Maseca is a widely recognized brand when it comes to corn flour, known for its high quality and consistency. Made from nixtamalized corn, Maseca imparts an authentic flavor and texture to corn tortillas. Nixtamalization is the traditional process of cooking and soaking corn in an alkaline solution, such as lime water, which enhances its nutritional value and flavor profile.

Step by Step Instructions

Step 1

Instructions for the masa:

Mix 2 cups of Maseca corn masa flour with 1 1/2 cups of water until thoroughly combined (2 minutes), forming a soft dough. If dry, add a teaspoon of water one by one.

Instructions for the tortillas:
Step 2

Partition the dough into 19 uniform balls, each weighing around 1 ounce (I’m meticulous, so I prefer weighing mine with a scale). Keep covered with a damp cloth for moisture.

Step 3

Cover the tortilla press with two thick sheets of plastic wrap. Position each ball between the sheets and press until the tortilla measures 5 inches in diameter.

Step 4

Preheat a skillet or griddle over medium-high heat. Gently remove the tortilla from the plastic wrap. Cook each side for 30 seconds, flipping three times (make sure you see a puff.). Keep warm under a cloth napkin or place in tortilla warmer.

The importance of the “Puff.”

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