Corn Tortilla Technique

I’ve been practicing my corn tortilla-making technique and refining my recipe and today I had success: all of my tortillas were perfectly formed and one even puffed up perfectly!


So the combination is….

  • 1 cup masa harina
  • 3/4 cup hot water (and a little more as needed)
  • 1/2 tsp salt

Beat with the stand mixer until it forms a ball around the dough hook.

Let sit for at least twenty minutes.

I’ve started to use a cookie scoop so that my tortillas are the same size; I also use the plastic from a thick liquor store bag to line my tortilla press.

Apparently, the best technique for getting the tortillas to puff up is 40 seconds on one side, forty seconds on the other, then flip and pat the top with your fingertips to initiate puffing and leave for another 30 seconds.



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