My daughter Maddie is learning how to cook and is now learning how to blog about it, too. She’s only 11 years old and doesn’t let her cerebral palsy get in her way. She’s a fantastic kid, and I hope she continues to enjoy cooking and writing about it. – RG
Fast Answer
Homemade corn tortillas are just masa harina, water, and a pinch of salt, pressed thin with a tortilla press and cooked on a dry, hot pan for about 50 seconds per side. No rolling pin, no oil, no resting time — the masa is ready to press as soon as it's mixed.
The Corn Masa Method We Learned From a Friend
This one belongs to Maddie. She wrote it when she was eleven, after an afternoon making corn tortillas with our friend Paula — real masa, a tortilla press, and a lot of dough on the counter. Nell joined in too. It’s a simple dough: masa flour, water, salt. No rolling pin, no fuss — just the press, a hot pan, and patience for the thin ones that want to tear.
Start Here
- This is a corn tortilla, not a flour tortilla — made with masa harina, not all-purpose flour.
- You'll need a tortilla press. A rolling pin won't get these thin enough without tearing.
- Divide the dough into balls before you press the first one — once you start pressing, you want to keep moving.
What Most Cooks Get Wrong
- Using all-purpose flour instead of masa harina — they're not interchangeable, and the texture and flavor are completely different.
- Pressing too thin. Maddie's own tip: the thinner they get, the easier they tear — press until you can just see the edge, not further.
- Skipping the plastic between the press and the dough. Without it, the tortilla sticks instead of releasing cleanly.
Why This Works
- Masa harina is corn that's already been treated and ground fine, so it hydrates straight into dough with just water — no gluten development or resting time needed.
- The press does what your hands can't: even, consistent thinness across the whole tortilla in one motion.
- Cooking on a dry, hot pan lets the tortilla blister and set instead of frying, which is what keeps the texture right.
From Maddie’s Point of View
by Maddie Jones, daughter, all around great kid
Hello, it is Maddie here. I wanted to tell you how we spiced things up in the kitchen this week. We have a very close friend who was born and raised in Mexico, and I can tell you firsthand that her Mexican food is to die for.
But today, I wanted to tell you how we made homemade masa tortillas. Now, like me, you might not know what masa is. It’s finely ground corn that feels like sugar but tastes like corn. It got its name because corn in Spanish is maíz.
You add water to the masa “flour” and mix it, creating dough. Then, you make the dough into 16 equal 5-6 inch balls. Now, here’s where I come in.
I have a small, circular kitchen tool with a handle called a tortilla press. You put a piece of plastic down, one of the small balls of dough, and another piece of plastic down so it doesn’t stick, and press it down. It makes the dough look like a small, thin pancake.
Then I hand it to my dad, who cooks it like a pancake on medium-high heat for about 50 seconds on each side. Then you do it again and again until there is no more batter.
The trickiest part is avoiding breaking it. It is so hard not to break it because it is so thin, but other than that, you just need masa (flour), a tortilla press, water, a medium bowl, and a pan.
My favorite part was watching our friend cook; she does everything with her bare hands, even flipping the tortillas! That’s not even the most surprising—she can eat those hot and spicy jalapeno peppers like nothing. It is amazing.
I made quesadillas with them; I hope I inspired you to do this at home!
A Note From Today
Maddie’s 26 now, Nell’s 28, and Paula’s back on the East Coast while we’re in Utah — but this is still exactly how we make tortillas when we want the real thing.
Homemade Tortilla Recipe
Equipment
- Tortilla Press
- Non-stick Pan
- Medium Bowl
Ingredients
- 2 cups Masa flour
- 1¼ cup water
- ¼ teaspoon salt optional
Instructions
- First combine in the medium size bowl, the 2 cups masa flour with the 1¼ cups of water and ¼ tsp. salt (optional).
- Then divide the dough into 16 equal 5-6 inch balls.
- Next flatten each ball with the tortilla press till you can see the edge of the tortilla.
- Then cook them on a non-stick pan for 50 seconds on each side.
- Lastly let them cool for a little.
Storage and Make-Ahead
- Extra dough balls can sit covered at room temperature for an hour or two before pressing — keep them under a damp towel so they don't dry out.
- Cooked tortillas keep well wrapped in foil or a tortilla warmer for a few hours, or in the fridge for up to 3 days.
- Reheat on a dry, hot pan for a few seconds per side — a microwave will make them tough.
Frequently Asked Questions
What are the ingredients for tortillas? Corn tortillas like this one need just masa harina, water, and a pinch of salt. Flour tortillas are a different recipe entirely — all-purpose flour, fat, and water.
What do Mexicans put in their tortillas? Fillings vary widely by region and dish, but common options include seasoned meats, beans, cheese, and fresh salsas — simple, fresh ingredients rather than anything elaborate.
Are homemade tortillas better than store-bought? For flavor and texture, yes — fresh masa tortillas are warmer, softer, and more pliable than most packaged ones. They also don’t keep as long, so it’s a trade-off.
What’s the difference between a corn tortilla and a flour tortilla? Corn tortillas are made from masa harina (treated, ground corn) and have no fat in the dough. Flour tortillas use wheat flour and fat, which makes them softer and more elastic.
Do I need a tortilla press to make these? You can improvise with a heavy flat-bottomed pan or a rolling pin, but a tortilla press gets a far more even thickness and is worth the small cost if you’ll make these more than once.
Why does my tortilla tear when I press it? Usually the dough is too dry, or you’ve pressed it thinner than it can hold. If it’s cracking at the edges, add a little more water to the dough next batch.
What is masa harina? It’s dried, powdered masa — corn that’s been treated and ground into a fine flour. It’s not the same as cornmeal or corn flour, and it’s what gives corn tortillas their flavor and texture.
Can I make the dough ahead of time? The dough is best pressed shortly after mixing. If you need to hold it, keep it covered with a damp towel for an hour or two rather than refrigerating it.
8 Responses
Great job, Maddie! Makes my mouth water for some really good corn masa tortillas!
My 11-year-old granddaughter in Oklahoma has tried her hand at something similar, without much (or any) luck at involving other young cooks. Maybe you can connect with her? Below is a link to Sarah’s “International Cooking Show” blog that’s hosted on their family learning blogsite: http://learningsigns.speedofcreativity.org/?s=international+cooking+show
That was a real family affair! Great job on the tortillas, Maddie&Nell, and what a wonderful write up, Maddie–you are def following in your dad’s footsteps! How great to have a friend that makes authentic Mexican food–that filling Paula made looks fantastic!
Congratulations to Maddie for her success cooking and blogging too. She has multiple talents. Thanks also to your amiga who shared her secret? recipes with you. Hopefully you can carry on a tradition like what we have in our family: my grandmother’s crepes. There’s a buzz these days about “heirloom skills” and that’s what this kind of thing is. Don’t let them go extinct in our packaged food, microwave cooking world.
Thanks barter411 – RG
MMMMM, I need to get a tortilla press. Homemade are definitely the best. Any chance of getting a mole recipe from Paula?
Hi Lori, working on it. Hope to have one soon. – RG
This is wonderful! Keep up the great recipes!
Hello Maddie,
Thank you for showing us in detail how to make tortillas. I cannot wait to make them myself and after reading your blog, I now feel confident that I will do a good job. 🙂 My husband and I love Mexican food, so if you have anymore recipes we’d love to read about them.
Thank you again.
Happy cooking!
Melissa
Maddie, you are a great writer and a cook! the step-by-step photos were so helpful. i enjoyed reading about your team effort with your dad and Paula. My mouth was watering as I read this…can’t wait to try making my own tortillas – but first, i need to buy the press. 😀
I hope you kept up with your cooking and blogging!
Thanks B. Bailey. I’ll let her know.