Site icon Peas, Love & Jalapeños

Fresh Corn Tortillas

Have you ever gotten ready to make quesadillas or tacos only to realize you've run out of tortillas? It happens to me all the time (mommy brain, can't keep track of anything these days), which is why I always have a bag of Mexican masa harina on hand. Maseca is the most popular brand, however I prefer to use Non-GMO corn whenever possible.  At the moment I am using this brand which is organic and I found at Whole Foods: Masa Brosa.

Making fresh corn tortillas is EASY! It helps if you have a tortilla press--which you don't have to go to Mexico to get, lots of places carry them now, including Amazon--but if you don't have one you can just roll them out with a rolling pin, or anything that resembles a rolling pin. You will also need some wax paper or parchment paper. Zip lock bags or plastic wrap also work well (I just try to avoid using plastic whenever I can).

Check out the full demo on my YouTube channel, here:



  1. Add water and salt to masa harina.
  2. Mix with hands until combined, and then knead dough for a couple of minutes.
  3. Divide into about 15 small balls and cover with a damp towel to keep from drying out as you go.
  4. Heat pan over high heat.
  5. Line tortilla press with wax paper, add a ball to the center, and press down very firmly to get tortilla as flat as possible.
  6. As you make the tortillas, keep them under damp towel until ready to cook.
  7. Add tortillas to hot pan (no oil necessary) and cook for about 25-30 seconds, then flip and cook another 25-30 seconds. A good sign is when you see them bubble. Flip one last time and cook for about 20 seconds.
  8. Store cooked tortillas in a tortilla warmer or wrapped in a kitchen towel. They will harden and dry out if you leave them out in open air.
  9. These keep well for a few days, you can store in the refrigerator and re-heat in the microwave or stovetop.


**Read ratios on the package of masa harina as they will vary depending on the brand. Ratios are of course also not set in stone and you can decide based on how the masa feels. If it is at all dry or a little crumbly, add a bit more water. If it feels sticky, add a bit more flour.



Exit mobile version