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Tortilla Making

Tortilla Making

Min number of participants 1
Age 6+ yrs.
Safety support by adult Recommended
Min duration 30 min.
Cost Low
Environment Indoor / Outdoor

Hand-pressing and cooking corn or flour tortillas from scratch — a fundamental skill of Mexican cuisine that connects you to centuries of culinary tradition.

The Essentials

Steps

  • Mix masa harina (or flour) with warm water and a pinch of salt into a soft, non-sticky dough.
  • Rest the dough for 20-30 minutes so it becomes easier to press.
  • Divide into golf-ball-sized pieces and roll into balls.
  • Press each ball flat between sheets of plastic in a tortilla press, or roll it out thin with a rolling pin.
  • Cook on a hot, dry griddle for about 30-60 seconds per side until lightly browned spots appear.
  • Keep finished tortillas wrapped in a cloth to stay warm and soft.

Tips

  • Corn masa should feel like soft play dough; add water a little at a time if it cracks at the edges.
  • Flour dough benefits from a rest under a damp towel to relax the gluten before rolling.
  • Use parchment or a cut plastic bag between the press and dough so it doesn't stick.
  • A cast-iron or carbon-steel griddle gives the most even heat for browning.
  • Freeze extra tortillas between sheets of paper for an easy reheat later.
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