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Eduardo Garcia's Corn Tortillas

Corn Tortillas

byEduardo Garcia
Total 25 mins, includes cooling time
Active 25 mins
Makes 15 tortillas
TIP: If you don’t have a tortilla press, you can use a rolling pin to roll dough balls into 6-inch rounds.
Special Equipment
a tortilla press
Special Equipment
a tortilla press
  • 2 cups white masa harina, such as Masienda
  • 1 1/2 to 2 cups very warm water
  • Avocado oil, as needed
    1. Add the masa to a medium bowl. Slowly add the water mixing with your hands until it is a moldable consistency. It should form a ball but not be sticky. Once the dough has come together, pull off a mound about the size of a ping pong ball and shape into a ball. Place the dough ball into a tortilla press and press until flat (see Cook’s Note).
    2. Heat a griddle over medium heat. Brush the hot griddle with some oil to coat, if needed. Place the tortilla on the griddle and cook until it begins to puff and has a few lightly browned spots, about 1 minute. Flip the tortilla and cook on the other side until lightly browned and cooked through, another 1 to 2 minutes. Repeat with the remaining dough.