Time: 1 hour 

Serving: About 20 tortillas 


Filtered water…665g

Sea salt…5g

Corn masa…500g

(I use Maseca Gluten-free instant yellow corn masa) 


A medium-size mixing bowl

Parchment paper 

Tortilla press or cutting board

Cast iron skillet or nonstick skillet


1. In a mixing bowl, mix salt with water, and then add corn masa. You can mix with your hands or with a spatula.

2. Knead the dough a little and make one big ball of dough. Rest the dough in the bowl with a cover (like a kitchen towel) on top for 20 minutes. 

3. While waiting, cut 2 pieces of parchment paper large enough to cover the tortilla press. If you are not using a tortilla press, cut 2 7x7 inch pieces of parchment paper.

4. Make small dough balls weighing about 45-55g each.

5. Preheat the cast iron or nonstick skillet at medium heat.

6. If you have a tortilla press, press each dough ball (using the parchment paper to prevent the dough from sticking to the press). If you are not using a tortilla press, place a dough ball between 2 pieces of parchment paper and flatten with a cutting board.


7. Peel the parchment paper off gently and place the flattened dough on the heated cast iron. Cook about 2 minutes on each side.

8. When done, take the tortillas off the cast iron and cover with a kitchen towel to keep them warm. 


[Zero-Waste Tips]

1. If you have leftover tortillas, you can cut the tortilla into triangles and deep fry them for tortilla chips! 

2. Homemade corn tortillas should be consumed in 2-3 days. You can freeze them easily when you have leftovers. Just stack them in a container with a lid and freeze. Move them into the refrigerator to thaw, allowing about 12 hours.

3. If you would like to reheat the tortilla, wet and squeeze a kitchen towel, wrap tortillas with it and microwave for about 15-20 seconds. 


Corn tortillas are easy to make, and nothing can beat freshly made tortillas!