Homemade Corn Tortillas (Gf, V)


  • 4 cups of corn masa (I used white corn, but yellow and blue corn are also fine. Blue corn may be more difficult to work with.)
  • 1/2 teaspoon of salt
  • 5 tablespoons of olive oil or other vegetable oil
  • 2 1/2 cups of water, warm but not boiling
  • Extra oil for pan


  • Large pan
  • Sharp plastic or metal spatula
  • Kitchenaid (optional)
  • Whisk if not using Kitchenaid
  • Tortilla press (optional)
  • Rolling pin if you are not using tortilla press
  • Large Ziploc bag
  • Scale
  • Towel


Add your masa, salt, and oil to your Kitchenaid bowl or mixing bowl. Whisk together until combined or blend on the lowest setting. Add your water, about 1/2 cup at a time, while mixing. Knead for about 3 minutes or blend for the same amount of time. Cover with a towel and let sit for 15-30 minutes. You will get best results if you let it sit for 30 minutes, but if you are in a hurry, 15 minutes will be just fine. While you are waiting, cut your Ziploc bag open so that you have a flat sheet of plastic. Leave on the surface you will use for rolling or put on the inside of your tortilla press so that your tortilla will go between the layers of the folded-over sheet. When ready, heat your pan to high heat with a very small amount of oil. Weigh out around 50 grams of your dough. Roll it into a ball and place onto the Ziploc bag. If you are using a press, push down with a little bit of force until your tortilla is thin enough. For the rolling pin method, fold the plastic sheet over it and simply roll until it is the size and shape you would like. Carefully remove it from the plastic and transfer it over to your pan. Let it cook for about 20 seconds before flipping it with your spatula. Flip each one frequently and take off when it is not doughy or crispy, but cooked and pliable. Cover with a towel (you can use the same one you used to cover your bowl) until you are ready to eat. Enjoy!

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