Tortillas & Tacos

Q: What is masa harina—and is it gluten free?

Masa harina is nixtamalised corn flour. When it is pure masa made only from corn and lime, it is naturally gluten free. Always check product labels if you have allergies.

Q: Which tortilla press should I choose?

All-metal cast-iron presses give the most even, effortless press thanks to their weight and rigid plates. Choose 6–8 inch for tacos; larger if you want bigger wraps. Use liners for fast, consistent results.

Q: What can I use as a hot plate (comal)?

A traditional comal is ideal, but a preheated cast-iron griddle or chapati plate, heavy skillet, or a baking steel or stone gives the same fierce, even heat. Tortillas should sizzle on contact.

Q: How wet should the dough be?

Start around 1:1 by weight (masa to water) and adjust until the dough is smooth, not sticky, and does not crack when pressed. Rest for 15–20 minutes before cooking.

Q: How do I keep tortillas soft and how do I store them?

Stack tortillas straight from the pan into a taco bag or warmer to keep them steamy and flexible. Store cooked tortillas airtight in the fridge for 1–2 days and reheat on a dry hot pan.

Q: Do I need press liners?

Press liners prevent sticking and speed up pressing. Reusable sheets or squares of baking parchment both work well.

How to make tortillas at home

Fresh tortillas are soft, aromatic and flexible in a way shop-bought can’t match. With good masa, a quality all-metal press and a hot plate you can cook a dozen in minutes for tacos, quesadillas and tostadas.

What you’ll need

Masa harina (nixtamalised corn flour) + warm water + pinch of salt
All-metal cast-iron tortilla press with press liners
A hot plate: cast-iron griddle/chapati plate, heavy skillet, baking steel or stone
Taco bag/warmer to keep stacks soft and steamy

Quick method

Mix: Start near 1:1 by weight (e.g. 250 g masa + 250 g water). Add teaspoons of water until the dough is smooth and pliable—like soft modelling clay, not sticky.
Rest: Cover for 15–20 min so the masa fully hydrates.
Portion: 30–35 g balls make 12–14 cm tortillas.
Press: Between two liners, one firm press in your cast-iron press.
Cook: On a very hot plate—45–60 s first side, 30–45 s second, then 10–20 s to encourage a puff.
Keep warm: Stack straight into a taco bag/warmer to stay supple.

Troubleshooting: Cracking edges = dough too dry (add a splash of water). Sticky/tearing = too wet (knead in a little masa). No puff = plate not hot enough or dough a touch dry.

Taco & Tortilla – FAQs

What is masa harina—and is it gluten free?

Masa harina is nixtamalised corn flour. When it’s pure masa made only from corn and lime, it’s naturally gluten free. Always check product labels if you have allergies.

Which tortilla press should I choose?

All-metal cast-iron presses give the most even, effortless press thanks to their weight and rigid plates. Choose 6–8″ for tacos; larger if you want bigger wraps. Use liners for fast, consistent results.

What can I use as a hot plate (comal)?

A traditional comal is ideal, but a preheated cast-iron griddle/chapati plate, heavy skillet or a baking steel/stone gives the same fierce, even heat. Tortillas should sizzle on contact.

How wet should the dough be?

Start around 1:1 by weight (masa:water) and adjust until the dough is smooth, non-sticky and crack-free when pressed. Rest 15–20 minutes before cooking.

How do I keep tortillas soft and how do I store them?

Stack tortillas straight from the pan into a taco bag/warmer to keep them steamy and flexible. Store cooked tortillas airtight in the fridge for 1–2 days; reheat on a dry hot pan.

Do I need press liners?

Liners prevent sticking and speed up pressing. Reusable sheets or squares of baking parchment both work well.