Mexican Tortillas

IMG_0555Hola amigos! How are you all this lovely afternoon? Are you ready for summer? I have 8 days left of school until summer vacation begins, woohoo!! 

IMG_0559IMG_0560For a lot of people, summer means a time to travel. Usually, I get travel at the beginning of the summer but this year, my family is taking a trip to Cape Cod, Massachusetts at the end of the August (have any recommendations of places to visit while I’m up there?). Since I have to wait for the next couple months before my next big adventure, I decided to take a culinary adventure.IMG_0562IMG_0563Over the weekend, my mom and I watched the Netflix Chef’s Table episode on Enrique Olvera. Olvera focused on making taco’s (and Mexican food in general) into dishes that are 5 star worthy. After watching Olvera and his family make tortilla after tortilla, I decided to make some too.IMG_0567IMG_0568Tortilla’s are fairly simple to make. For this recipe, we will focus on making Mexican Tortillas’s that you can then use for tacos, enchiladas, and quesadillas; or you can dry them out and make your own tortilla chips. You can also serve them along side Two Good Avocados Spreads (I find them at my local Farmers Market) or any other salsa/spread. Whether this recipe will be your only adventure this summer, culinary or not, make the most out of it. Call over some friends and make a fiesta out of it!IMG_0572

Mexican Tortillas

  • Servings: 12
  • Difficulty: Easy
  • Print


  • 1 cup Masa Flour (instant corn flour)
  • 1/2 teaspoon salt
  • 3/4 cup hot water


In a large bowl, mix together the flour and the salt. Add in the hot water and stir with a wooden spoon.  A play-do like dough should form. Cover the bowl by placing a towel over top and let the dough rest in the bowl for 30 minutes (if you are in a hurry, you can skip this rest period).

Build a tortilla press (unless you already have one) using baking sheets, pizza stones, and/or pans. You will need a solid, flat base (I used a pizza stone) and a flat, heavy top to press it (I used a lodge pan but any pan will work). Cover the base and the top with a plastic bag (I cut a freezer side ziplock bag and used binder clips to secure the bag on the base and top).

Roll the tortillas into 12-1.5 inch balls. Place one dough ball on the base and press down with the top. This should leave you with a circular disk of 3 inches. Using a rolling pin, roll the dough until it’s about 1/8 inch thick. Repeat with the rest of the dough. Place the dough disks on a towel until ready to cook.

Heat a cast iron skillet over high heat. Once hot, place the dough disks on the skillet and cook for 30 seconds and flip over to the other side, cook for 1 minutes, or until side begins to brown. Flip again to the first side and let the tortilla bubble. Remove from heat and place it in a dish towel. Repeat with the other tortillas.

Serve the tortillas in any manner you desire.

Buen Provecho,


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