Recipes Bread Quick Bread Recipes Tortilla Recipes Chef John's Corn Tortillas 4.9 (47) 39 Reviews 14 Photos Chef John's corn tortillas recipe features my technique for making excellent corn tortillas every time! It takes some practice to master, but even the lousiest homemade corn tortilla is better than those cardboard store-bought ones. Make sure to let the dough rest so that it puffs up nicely while cooking. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 28, 2025 Save Rate Print Share Add Photo 14 14 14 14 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 35 mins Total Time: 1 hr 15 mins Servings: 10 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 cup masa harina, or as needed ¾ cup hot tap water, about 130 degrees F (55 degrees C) ½ teaspoon kosher salt Directions Add masa harina to a large bowl; add water and salt. Stir with your fingers until dough starts to pull together. Knead for a few minutes until smooth and texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet. Place a damp towel over dough to keep it from drying out. Let rest for 20 to 30 minutes. Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for cooked tortillas; set aside Place 1 plastic round on bottom of the tortilla press. Pull off a little piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Place dough ball in center of plastic round and press down lightly; cover dough with remaining plastic round. Fold tortilla press over, applying pressure to lever arm until tortilla flattens to desired thickness. Open tortilla press; peel off top plastic round. Align your index finger on edge of bottom plastic round at edge of tortilla; flip it over into your other hand using your index finger. Carefully peel off plastic. Gently slide tortilla, with your palm up, into a hot, dry skillet over medium- to medium-high heat. Cook 1 side for 30 to 45 seconds; flip and cook other side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly; cook for 30 seconds. Flip and cook 5 to 10 seconds. Quickly transfer tortilla to the prepared pie dish; fold towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping tortillas. Leave tortilla stack wrapped until soft and supple, at least 15 minutes. Chef's Notes You can also make the plastic rounds out of plastic wrap.If you don't have a tortilla press, use a flat-bottomed pot or pan along with the plastic rounds. You can also place the dough between two cookbooks, using the plastic rounds, stacked on a chair and sit on top of the books. I Made It Print 61 home cooks made it! Nutrition Facts (per serving) 42 Calories 0g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 42 % Daily Value * Total Fat 0g 1% Saturated Fat 0g 1% Sodium 97mg 4% Total Carbohydrate 9g 3% Dietary Fiber 2g 5% Protein 1g 2% Calcium 17mg 1% Iron 1mg 4% Potassium 34mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.