Tortillas de Maiz {Homemade Corn Tortillas}

The most important part of any meal here in Mexico is the tortillas.  Corn tortillas are served at breakfast, lunch and dinner.

For those of us living in Mexico, we are a bit spoiled.  Every town has atleast one tortilleria making fresh corn tortillas daily for the whole town.

When I first moved to Mexico, most of the women made their way to the tortilleria just before the mid-day meal, to stand in a very long line waiting for warm, fresh corn tortillas.  This daily activity was one that I loved.  The women in line would talk about everything with everyone and the conversation would start right back up the next day.  Thinking about it now, reminds me of how sweet life in Mexico is.

Things have changed since then.  The tortillerias are still in business, but now they deliver freshly made tortillas to all of the tienditas (small general stores), where it's much easier for the women to purchase them by the kilo.  Never by the dozen.

The tortillerias also sell masa (dough) for you to make tortillas at home.  But for those of you who can't find prepared masa, here is a very easy recipe using one of my favorite ingredients...Maseca masa harina (dough flour). 

Homemade Corn Tortillas
(from the back of the Maseca box)


  • 2 cups Maseca masa harina
  • 1/4 teaspoon salt
  • 1-1/4 cup water

Heat a griddle or comal over very low heat.  In a medium bowl, combine the Maseca masa harina with the salt.

Add the water and mix by hand until the dough forms a ball.

Divide the dough and shape it into small 1-inch balls.  Place the ball of dough on a tortilla press lined with 2 sheets of plastic wrap or parchment paper.

Lower the lid and press down.  (If you do not have a tortilla press, place the ball of dough between 2 sheets of wax or parchment paper.  Use a large heavy plate to press down and flatten dough.) 

Carefully peel away the wax paper and gently lay the tortilla on the warm griddle. Heat until fully cooked on both sides.  Repeat the process with the remaining dough.


With Love,


  1. Leslie, Is there a Corn Tortilla that has a little bit of flour in it? There is this taco stand here that makes fresh tortillas for there tacos, and the tortilla is really fluffy and has different texture. I remember being at my brother in laws and there was a lady visiting and she made her gorditas with maseca and reg. flour. I forgot what part of mexico she was from though.

  2. Hey! I JUST learned TODAY that I can buy prepared masa at the totilleria and then lol came here and read it too!

    Mi Tia makes these amazing stuffed gorditas and fried meat empanadas that I've been wanting to make since I moved here but have been too lame to make because my masa always comes out goofy. And then she told me that she BUYS it from the tortilleria! I jumped for joy for real!

  3. What about flour tortillas? My Aunt tried to teach me how to make them but I could never learn. Of course her recipe had no measurements, she was able to make them from scratch without measuring anything! I just remember there were the best tasting things I had ever eaten, with butter and salt, wonderful.

  4. Hi there! I'm popping in from Friday Follow to be your newest follower. YUM YUM YUM I love trying new recipes. I love to review and giveaway stuff! I'd love for you to come follow my blog!

    Bridgette Groschen
    The Groschen Goblins

  5. Yummy! I use Masa Harina for what we call...'corn cakes' good!

    Visiting from Friday Follow...I'm now following! Love for you to come visit me! I post a few recipes here and there :)

    Have a great weekend :)
    ~Shelley @ Shelley's Swag

  6. I remember making sorn tortillas in my grandma's kitchen when I was a little girl. so good!

  7. Wow, Leslie, I didn't realize it was that simple to make your own tortillas! Thanks for sharing the recipe/process. I'm going to have to give these a try.

  8. my Husband's Grandma taught me how to make the flour tortilla's for my Husband... She uses 2 cups flour, a pinch of salt, 2 eggs and water a splash at a time...

    She makes a volcano out of the flour and salt then places the eggs in the center and adds in the water a splash at a time as she mixes it together until it forms the right consistency (aka it looks like a ball lol)

    Then she grabs a chunk off and slaps it from hand to hand until it is spread out, tosses it on the cast iron skillet (pre heated of course) and when it starts to puff she flips it

    when it has a little brown on the other side she puts it on the plate & covers with another to keep it warm until the meal is served...

    I have made them several times but when I tried to use the store version of the flour masa it came out NASTY...

    I find it easier to make it from scratch!

  9. I wonder if the tortilla makers using white flour realize they are going from corn masa flour, which contains nutritious corn, to white flour, which is totally without nutritional value, so for their effort in making tortillas, they wind up with something worth nothing.

    Corn tortillas have flavor and a wonderful smell along with the nutrition. You don't need fat or sugar or anything to give them flavor. Add the filling and you have a tasty dish..the mix of baked corn and filling.. Flour tortillas merely hold the filling together til it is raised to your mouth. It adds nothing to the taste or your nutritional needs.

    During my hunt for a true Mexican tortilla recipe I learned that to be authentic, your tortilla when baked should have the consistency of fabric, soft and pliable, to wrap around, or hold in a triangle, the stuffings. And I found, that the addition of chopped hot peppers gives a piquancy that is great, even if normally you won't eat hot peppers. Somehow, the corn tortilla, beans, cheese and avocado deflect the hotness of the 'hot' peppers, but they make a wonderful combination.

    How nice to see a tortilla recipe that encourages cooks to try. They are SO easy to make, press and griddle bake.