Watch the video version of this recipe on our YouTube channel

Making your own tortillas is a sure-fire way to take your tacos from good to great (there are other ways, but we'll save that for another episode of Talking Tacos). Here's our recipe for great corn tortillas.

Serves however many you want, just do some math & make more or less

Tools & supplies

Ingredients

  • 2c Masa harina
  • 1.5c warm water
  • 1/2 tsp salt
  • 1 Tbsp olive oil

Playlist: Esenciales

Preparation

Combine the masa and salt in a mixing bowl.

Take your ziplock back and, using scissors, cut both sides so you're left with only the bottom of the bag connected.

Mix and Wait

Add the warm water and olive oil to the bowl of masa. Mix with a fork until combined. Then, using your hands, form the dough into a ball.

Wrap your dough ball tightly in plastic wrap and let sit at room temperature for at least 30 mins. If you're preparing way ahead of time, store in the refrigerator until 1 hour before you plan to cook.

Make Your Dough Balls

Begin forming uniform balls of dough for your tortillas. I find 30 grams make a perfect street taco sized tortilla. If you don't have a scale, about the size of a golf ball is a good rule of thumb.

Pro tip: if you've got other taco components to cook or a margarita to finish, this is a good step to assign to children.

Get Your Comal Hot & Setup Your Station

Now is the time to get your comal or griddle hot. Fire it up on medium-high heat and get your assembly line setup by placing your tortilla press near the stove. Have a place ready nearby to store your finished tortillas: use a plate with a clean towel or tortilla warmer.

Press

Open your tortilla press and insert the cut ziplock bag so the hinges align. Place the dough ball in the center, flop the ziplock bag over it, then press. Press firmly but not too hard–too thin and they wont hold together.

Cook

Remove the ziplock bag with pressed dough and carefully peel it out of the bag and into your hand. Flop it onto the hot comal and cook for 1 minute on each side.

Your tortillas may puff up with some air bubbles. That's good. Remove with a spatula and place in warmer/towel.

Repeat until you have dozens of warm, fresh tortillas.

Now make tacos and listen carefully as guests whisper your praises in the corner.