Cooking Tips · 2024-09-12 · 8 min read

Perfecting Homemade Corn Tortillas

Three ingredients, one comal, and the techniques that separate cardboard tortillas from pillowy ones.

A great tortilla needs only masa harina, water and salt — yet getting the texture right takes practice. Too dry and the edges crack; too wet and they stick to the press.

Aim for a dough consistency like soft play-dough: it should flatten between two sheets of plastic without sticking, and hold a clean edge. Rest the dough for 10 minutes before pressing to let the masa hydrate fully.

Cook on a comal heated to medium-high: 30 seconds on the first side, a full minute on the second until it puffs, and a final 15 seconds back on the first side. That puff is steam doing its job — it is the sign of a properly cooked tortilla.