Cristina Cooks: Fresh Corn Tortillas

Cristina Cooks: Fresh Corn Tortillas


  • 2 cups (or more) masa-corn tortilla mix preferably maseca brand
  • ½ tsp. kosher salt
  • Vegetable oil
  • 2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
  • ½ tsp. kosher salt
  • Vegetable oil (for brushing)

This recipe is courtesy of Bon Appétit Magazine


  1. Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel from and springy and look slightly dry (like Play-doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
  2. Measure 1 tearing Tsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
  3. Heat a large cast-iron skillet over medium-ugh heat; lightly brush with oil. Cook 2-3 tortillas until charred in spots and edges start to curl, 1-2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches with remaining dough.
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