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Corn Tortillas

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 16 tortillas
Author: Basil and Bubbly


  • 2 cups masa
  • 1 cup water
  • ¼ teaspoon salt


  • Line BOTH sides of your tortilla press with plastic wrap. If you do not have a tortilla press, lay a sheet of wax paper on your countertop, and lay a square piece of plastic wrap on top of it.
  • Combine the masa and water in a large bowl. Mix until thoroughly combined, and form into a large ball.
  • Split the ball into four smaller balls, and then split each of those balls into another four smaller balls. You should now have a total of 16 balls of dough.
  • Lay a moist kitchen towel over the balls to keep them from drying out while you press tortillas.
  • If you are using a tortilla press: Place one ball in the center of the plastic-wrapped tortilla press. Using the handle at the top, lower the top of the press onto the ball, and push down. Leaving the plastic wrap on the press, remove the tortilla.
  • If you are using a rolling pin: Place on ball in the center of the wax paper, and lay the plastic wrap on top of it. Roll the ball of dough out until it is between ⅛th and 1/16th of an inch thin.
  • To Cook Raw Tortillas: heat a well seasoned skillet or an ungreased stainless steel pan over medium-high heat. Cook each tortilla for 20 seconds on each side.


If your dough does not come together in a smooth ball, add water 1 tablespoon at a time until the dough reaches an even consistency.
Do not stack raw tortillas before cooking them -- they will fall apart and stick together. It's a mess!