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Authentic Corn Tortillas Recipe

We love to make our own corn tortillas. My daughter mans the press while I do the cooking.

Preparation Time: 10 minutes | Cook Time: about 15 minutes | 16 tortillas

Mexican Recipes,corn tortilla


  • 2 cups of corn flour, such as Maseca Corn Masa Mix or Masa Harina
  • 1 1/4 to 1 1/3 cup of hot water
  • 1/2 teaspoon salt


  1. Mix the corn flour, 1 1/4 hot water and salt in a medium sized bowl.
  2. Mix the dough by hand.  If dough is dry add a bit more hot water a tablespoon at a time.
  3. Knead the dough for 3 minutes, continuing to add a bit of hot water, if needed.  Dough should not be dry, but should not be sticky either.
  4. Pinch off dough and roll the dough into about 16 smooth, round, golf ball sized balls.  Keep the dough covered with a damp cloth as you are rolling the dough into balls to keep it from drying out.
  5. Heat a dry comal pan* over medium high heat.   Take a dough ball and flatten it a bit with your palm. Place the dough between 2 pieces of heavy plastic (a gallon zip lock works great) and place it on a tortilla press*.  Close the lid to flatten the dough into a tortilla.
  6. Carefully remove the tortilla from the plastic and place in the preheated comal pan and cook for about 50 seconds on each side.
  7. Store cooked tortillas in a tortilla warmer* until ready to serve.

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