Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

How to Make Corn Tortillas

Fresh homemade corn tortillas

Fresh homemade corn tortillas


  • 2 cups masa harina
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ tablespoon vegetable oil
  • 1 ½ cups warm vegetable stock


  1. In a medium bowl, combine masa, salt, and baking soda. Stir in oil and water. Knead until  a thick dough forms. Add additional masa harina or stock to adjust the consistency.
  2. Roll the dough into golf ball-sized balls and set aside.
  3. Heat a cast iron skillet on high heat.
  4. Start pressing and cooking tortillas. Press the dough between two sheets of wax paper in a tortilla press, or between two heavy, flat plates.
  5. Use a flat spatula to peel the flattened tortilla off the wax paper and place in the hot skillet. This is when it is handy to have a friend help with the cooking while you continue pressing.
  6. Cook the tortillas about 30 seconds to 1 minute on each side.
  7. Transfer to a plate and cover with a dish towel. Continue until all of the prepared masa is used.
  8. Use immediately in enchiladas, tacos, or as a side, or store in an airtight bag at room temperature. If the tortillas become stale before you can use them consider making chilaquiles or migas.


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