Corn Tortillas


  • 1 cup instant corn masa flour
  • 12 tsp kosher salt
  • (12 cup + 2 tbsp) warm water

Make the dough

  • Add the masa, salt, and water to a medium mixing bowl
  • Mix with a clean hand until a dough ball forms
  • Knead together for a couple minutes in the bowl, should feel like playdough
  • Cover with a damp paper towel and let rest for 20–30 minutes
  • Portion and form into 8 balls, keep covered with the damp paper towel
  • Using a split plastic bag and a meat pounder, flatten the tortilla to ~18″–316″ thick

Cooking Methods

Dry Cook (flat)

  • Heat a dry cast iron skillet
  • Prepare a landing plate with a towel
  • For each shaped tortilla
    • Lay tortilla gently in pan
    • Cook for 30–45 seconds
    • Turn and cook for 60 seconds
    • Flip again, press with spatula to get a small puff
    • Cook for 30 seconds
    • Flip again, and cook a final 30 seconds
    • Transfer to holding dish and wrap and cover with a towel
  • Leave wrapped in towel and steaming for 15 mins

Shallow Fry (puffy)

  • Heat up vegetable/canola oil in a medium steel pan to 350°F
  • Prepare a landing plate with a paper towel
  • For each shaped tortilla
    • Lay gently in the hot oil
    • Baste the top with oil using a spoon to make it puff
    • Fry for a minute
    • Flip over and cook for another 30 seconds
    • Transfer to a paper towel lined plate
    • Pop the middle in and give it a slight fold while it’s still hot
  • Eat right away


The dry cooking method is shown off here, and here’s the video for the puffy tacos method.

Thing to try: substituting some AP flour for part of the masa

I think next time for the dry cooking method I should try 34 cup water.