Vetri Cooking Lab

Corn Tortillas (without a press)


  • 2 cups masa harina
  • 1 ¼ cups water


  1. Prepare your work area: Cut down the sides of a gallon freezer bag, creating a hinge. Tuck one end of the bag under a cutting board and set on a work surface. Get a paper towel or lint-free kitchen towel damp and set aside on a plate.
  2. Combine masa harina with water and stir forming a loose dough. Knead until the mass comes together and has a slightly bouncy texture, about 2 minutes.
  3. Pull off small mounds of the dough (slightly smaller than a golf ball, about 33 grams) and roll each into a ball. Store under the damp towel to keep them from drying out. You should end up with about 16.
  4. Pulling the dough balls one at a time from under the towel, place in the center of the freezer bag, covering with the other half. Push directly down onto the ball with a pie pan or heavy bottom pot. Glass works well here so that you can see through the bottom and watch the dough spread. Push down hard and apply pressure evenly to all parts of the dough to ensure an even and thin tortilla.
  5. As each tortilla is pressed, place it onto a skillet or griddle over medium heat. Cook about 20-30 seconds on each side, until set. The tortillas do not need to take on much color. Transfer to a new kitchen towel and cover, allowing the tortilla to steam until they’re all cooked. Enjoy!

Adapted from Masa Brosa bag with help from Jesenya Maldonado.


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