Mexican · Side · All year
Corn Tortillas from Scratch
4.6 · community
20m
Prep
20m
Cook
Easy
Level
110
Energy
Masa harina + water + a press (or skillet-and-bag): fresh tortillas that puff on the comal and retire every packet you've ever bought.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Yield: A dozen 12 cm tortillas
Equipment
Sheet pan
Chef's knife
Prep checklist
Sparkling Water — warm water, about
3 steps
Method
1
Mix masa, salt, and warm water into a dough like soft play-clay — not sticky, not cracking. Rest 15 minutes covered; adjust with water drops.
15 min — timer available in cooking mode
Why this works
The dough tells you: cracking edges = thirsty; sticking to hands = a dust more masa.
2
Roll golf balls; press between plastic sheets (a heavy skillet works) to 2 mm.
3
Cook on a dry, hot comal or skillet: 30 seconds, flip, 60 seconds, flip again — and press gently with fingertips; a proper tortilla PUFFS. Stack in a towel; they steam themselves supple.
12 min — timer available in cooking mode
Why this works
The puff means the layers separated — taco perfection. It arrives with practice, around tortilla eight.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
110
kcal
2g
protein
22g
carbs
1g
fat
3g
fiber
520mg
sodium
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Your notes
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