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–+ servings

Chef John's Corn Tortillas

Chef John's corn tortillas recipe is a simple 3-ingredient recipe that's easy to learn using any equipment you have. Practice makes perfect tortillas.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Latin, Mexican, South American
Ingredients Method

Ingredients
  

  • 1 cup masa harina plus extra as needed
  • 3/4 cup warm water adjust as needed
  • 1/2 teaspoon salt

Method
 

  1. In a large bowl, combine masa harina and salt. Stir briefly to mix.
  2. Gradually add warm water, stirring with your fingers until a soft dough forms.
  3. Knead the dough for 2–3 minutes until smooth. If it’s dry, add a bit more water; if sticky, sprinkle extra masa harina.
  4. Divide dough into 10 equal balls, rolling them lightly between your palms.
  5. Preheat a skillet or griddle over medium-high heat.
  6. Press each dough ball between two sheets of plastic wrap or parchment in a tortilla press until about 1/8-inch thick.
  7. Carefully peel off the plastic and place the tortilla on the hot skillet. Cook 30–45 seconds per side, until lightly browned and puffed.
  8. Stack cooked tortillas in a clean kitchen towel to keep warm and pliable.
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