Our Best Recipe For Homemade Tortillas Using Masa Harina

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!

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• 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.