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Homemade Corn Tortillas for the Holidays with Maseca

Servings 16
Author Vianney Rodriguez


  • 2 cup Maseca
  • 1 1/4 cup water
  • 1/4 tsp salt


  1. Combine maseca, water and salt.
  2. Mix thoroughly for about 2 minutes to form soft dough.
  3. If dough feels dry, add more water (one tablespoon at a time)
  4. Divide dough into 16 equal balls.
  5. Cover with damp cloth to keep dough moist.
  6. Line a tortilla press with two sheets of thick plastic wrap.
  7. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter.
  8. Carefully peel off plastic wrap.
  9. Preheat ungreased griddle, skillet, or comal on medium high heat.
  10. Cook tortillas one at a time for 50 seconds.
  11. Turn, then cook the second side for another 50 seconds.
  12. Cover tortillas with cloth napkin to keep soft and warm.