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Imagine this: warm, fragrant tortillas, fresh from your kitchen, cradling your favorite fillings. No more settling for cardboardy, pre-packaged imposters. There’s satisfaction in transforming simple elements — masa harina (corn flour), water, a pinch of salt — into steaming rounds of golden goodness.
It is an exercise in nostalgia because homemade tortillas are a holy grail in my family, who hails from Mexico City. For us, finding a spot with homemade tortillas is the ultimate priority when choosing a taqueria. Perhaps even more than the fillings. Why? Handmade tortillas have superior creaminess and better texture.
Whether you're a seasoned cook or a kitchen novice, mastering the art of homemade tortillas is easier than you think. With just a little know-how, a tortilla press, and some ingredients, you can unlock the magic of homemade corn tortillas. Here’s how.
Products You'll Need
Recently, I sought out the best tortilla presses for every budget by making over 50 tortillas in 11 of the best tortilla presses on the market. I evaluated various materials and sizes, but the Victoria was the best overall. The commercial-grade cast iron is durable and has enough weight to make pressing easy. When purchasing a press, you can choose between wood, cast iron, aluminum, and powder-coated metals. Still, like us, chef Pati Jinich, a James Beard Award-winning cookbook author and Emmy-nominated TV personality, also suggests cast iron or heavy, condensed aluminum.
As far as size, she recommends a press anywhere between eight and ten inches. “With six, you're limited to making very small taco sizes,” says Jinch. “If you don't center the masa exactly in the middle, you'll have masa sticking out of the press. So I would recommend eight because there's nothing wrong with having the extra space.” We also like the Victoria 8-inch for most kitchens because it isn’t too heavy and can still be manageable for those with mobility issues.
The best masa is the masa you have access to. So, whether that is fresh or dry, do what works. Jinich and I usually use masa harina, corn flour you can buy at most grocery stores or from brands such as Maseca and King Arthur. We recommend it for most households since having it dried on hand means homemade tortillas are always a possibility. To use it, just add water and follow the directions on the package.
If you want to get more granular with your masa, buy your own heirloom corn and hand grinder (or molinto).
Many tortilla presses come with pre-cut squares of parchment paper, ostensibly for use with your press. I think that plastic bags are better, and so does Jinich. “I don't recommend the parchment paper,” says Jinich. “It gets moist, and the wrinkles get impressed in the tortilla.”
Her tip? Use plastic bags from your grocery store because they are thinner and won’t wrinkle or crumble like plastic wrap. “Put the plastic bag into a square, fold it twice, and you cut like a quarter circle,” she says. “It doesn't have to be a perfect round.”
You can also purchase this set from Masienda, which has handy measuring lines if you want to get an exact measurement of your tortilla size or to fit your tortilla press. I find them to be of perfect thickness, and I rinse them with warm water and dry them on my dish rack between uses, extending their use for months.
When it comes time to heat the tortilla, using a comal — a flat, round griddle — is the traditional method. I usually keep mine on the stove for impromptu after-school quesadillas or frying eggs in the morning. According to Jinich, the inexpensive ones you can buy at a Mexican market are a great first step if you’ve never used one. They likely won’t last as long as more durable carbon steel or a traditional clay version (like this one I covet from Masienda).
My other choice is this carbon steel griddle collaboration between Made In and Masienda. It’s lightweight and heats up evenly, and you can use it for more than tortillas, like pancakes, eggs, roti, pita, English muffins, and other flatbreads. We also like this less expensive option from Alpine Cuisine, which works well.
How do I make a tortilla using a tortilla press?
- Prepare your masa dough according to the package. Well-kneaded dough and well-hydrated. It should feel like Play-Doh and not stick to your hands. Let it sit for 10-20 minutes. If you are using fresh masa, ensure it is at room temperature before using it.
- Line your tortilla press with a piece of plastic, like one you’d get at the grocery store, not parchment paper or plastic wrap.
- I like to make a slightly smaller ball than a golf ball. You can play with the size until you have results that are the tortilla size you want. The bigger the ball, the bigger the tortilla.
- Place the ball slightly off-center, closer to the hinge, because it will spread as it’s pressed.
- Close the top plate. The weight will help you, so don’t exert too much force. You can jiggle the handle side to side rather than push it down for more control. Jinich prefers cast iron or heavy aluminum presses because they are typically made by hand and sometimes come uneven and loose, which is handy here.
- Press once, flip over the tortilla with a 180 turn, and press again. You want to ensure it is not too thick or thin. A general rule for Mexican-style tortillas for tacos would be ⅛ of an inch. However, that thickness can vary by country and cuisine. Just don’t make the tortilla too thick or hard to fold; if it is too thin, you might not get it off the press.
- Ensure the comal is heated to at least 400 degrees, or the tortilla will not puff. The puff, also called the pancita, means the tortilla has trapped moisture within its layers, which helps it expand and achieve proper elasticity. It is the mark of success for a tortilla. If it doesn’t puff, you will still have an edible tortilla, but it won’t have the pliable softness that enables you to fold it without breaking.
Food & Wine/Jennifer Zyman
Food & Wine/Jennifer Zyman
Food & Wine/Jennifer Zyman Food & Wine/Jennifer Zyman Food & Wine/Jennifer Zyman Food & Wine/Jennifer Zyman Food & Wine/Jennifer Zyman
Frequently Asked Questions
How do you keep tortillas warm after you make them?
You can keep them warm in various ways. There are warming pouches if you prefer something easier to store. However, we like a more traditional shape with a lid because it looks nicer on the table. There are woven basket versions on Amazon, but I use a stoneware version from RSVP Stoneware. Serve the tortillas in it directly after making them, or reheat them in the microwave for later.
What’s the best way to store tortillas?
The best way to store fresh tortillas is in the refrigerator. Wrap them in a clean cloth, kitchen towel, or paper towel and seal them inside a plastic bag. Place them in a single layer on a heated comal to reheat and flip so both sides get warm. Ensure the comal is hot first, or the tortillas will stick to the surface.
What can I do with my leftover tortillas?
True tortilla lovers know that an old tortilla ranks up there with freshly made. You can transform them into tortilla chips with a deep fryer. You could also craft them into chilaquiles that call for old tortillas or even use them as a garnish for tortilla soup. The options are endless.
What else can you use a tortilla press for?
You can use a tortilla press for everything you make with masa, flour tortillas (although a rolling pin is better since flour is more elastic and needs to be rolled rather than pressed), and various Indian breads such as roti and paratha. I also use mine to crack nuts and do other tasks, like thinly pound chicken breasts.
Our Expertise
- Jennifer Zyman is a Senior Commerce Writer for Food & Wine and a recovering restaurant critic with a culinary school degree and over 15 years of food writing experience. Her work has appeared in Atlanta Magazine, Bon Appetit, Eater Atlanta, The Kitchn, Local Palate, National Geographic, Southern Living, and Thrillist. Zyman wrote this story using her testing insights, research, culinary expertise, and experience in her home kitchen.
- She also used insights and advice from chef Pati Jinich, a cookbook author and television host.