December 27, 2022
A bag of our masa harina (also known as masa flour or nixtamalized corn flour), plus water, a trusty tortilla press and a can-do attitude are all you need to make perfect corn tortillas at home. While a homemade loaf of sourdough takes hours (if not days) to achieve, homemade tortillas can be ready in mere minutes!
Check out the recipe below for perfect homemade corn tortillas and if you meet any trouble on your road to "puff" perfection, check out these tips to help you find your groove.
Tortilla-Making Tips:
Tortilla-Making Tips:
- Not getting a puff? For additional hydration during the tortilla cooking process, we recommend using a spray bottle/mister to lightly hydrate each side of the tortilla (to prevent dryness and cracking). If you don't have a mister, just fill a little cup with water and use your fingers to flick droplets of water onto your tortilla.
- *Warm water (~100 degrees F, or the hot setting on your faucet) is recommended for mixing your masa, in order to begin blooming the natural flavor of the masa and to fully activate the small bits of pericarp (corn skin) in the masa flour (which help the masa bind, naturally).
- Water can be substituted with other liquids such as stocks, broths, juices etc., depending on the desired flavor. Salt and/or spices may also be added. Masienda respects tradition while encouraging creativity for all cooks.
- Want to make tortillas ahead of time? While best enjoyed fresh for tacos, leftover tortillas are great for other applications such as enchiladas, tostadas, migas, and totopos (chips). To store tortillas, make sure they have cooled completely. Then place them in an airtight container, or tightly wrapped in plastic, in your refrigerator for up to a week. Storing warm tortillas before they’ve cooled, may cause condensation which can lead to mold.
- Want to mix your masa ahead of time? Masa benefits from a little rest (10-20 minutes, covered with a damp cloth) to fully hydrate, but if you want to make your masa in the morning, for example, and press and cook tortillas later in the day, it's best to tightly wrap it in plastic or in an airtight container and store in the fridge. Leaving mixed masa at room temperature for too long can cause fermentation. We don't recommend storing mixed masa for longer than a day or two — with masa harina, you can mix up a fresh batch in minutes.
- Can the same masa be used for tamales? Masa for tamales typically incorporates fat, a flavored liquid such as stock, salt, and a leavening agent. Check out our best recipe for tamales from masa harina.
87 comments
Hi Jeffrey, thanks so much for the feedback! 450°F should generally be in the right range, though every stove and cooking surface behaves a bit differently. We typically recommend somewhere between 400–500°F and looking more for visual cues than exact timing. Before the first flip, the tortilla edges should start looking more matte than shiny and release easily from the pan. If it’s sticking, it likely needs a few more seconds. You may also find your setup works a bit better closer to 460–475°F. The goal is to cook the tortilla quickly enough to trap steam in the center while still fully cooking the masa.
Hi,
We love your masa but find that 30-30-30 seconds is not enough time to thoroughly cook them. Your recipe calls for a pan a medium high heat and we have been using our gas griddle at 450*
What is the temperature of your pan?
Thanks. Jeff
Hi Barbie! While tortillas made from Heirloom Corn Masa Harina are best enjoyed fresh for tacos, leftover tortillas are great for other applications such as enchiladas, quesadillas, tostadas, and totopos (chips). To store tortillas, make sure they have cooled completely. Then place them in an airtight container, or tightly wrapped in plastic, in your refrigerator for up to a week. Storing warm tortillas before they’ve cooled, may cause condensation which can lead to mold.
Hi Bruce! So happy to hear you’ve received our masa harina and are planning to try out some recipes. Here’s a link to all of our enchilada recipes: https://masienda.com/blogs/learn/tagged/enchiladas
Can you make ahead for same day meal?
I received your press and 6 bags of your masa last week. Today I made a red sauce from dried chilies and other ingredients…fried the sauce, etc. Tomorrow I plan on making my first dish with my new press and masa, red chicken enchiladas. I thought I saw a recipe for it on your website, but I can’t seem to locate it now. Maybe you can steer me in the right direction? Thanks!
Hi Diane! It’s totally optional. For corn tortillas, you really only need masa harina and water. Adding fat can make them a bit softer or richer, but it’s not necessary for good tortillas 😊
Hi Tim—thanks for your comment! Yes, you can use parchment paper to press your masa. Let us know if you have any additional questions.
Hi there – I love your tortilla press (and your masa…and your molcajete). My question is about making tortillas: can I use parchment paper instead of plastic when it comes time to press the masa?
Thank you!
I’ve seen several recipes that add fat to the dough (butter or oil). Do you recommend adding a fat?