Complete Guide: How to Make Homemade Corn Tortillas in Spain

The corn tortilla is the soul of Mexican cooking. Without it there are no tacos, no enchiladas, no chilaquiles, no real quesadillas. And although in Spain you can buy ready-made tortillas in Latin shops, nothing compares to a tortilla freshly made at home: soft, flexible, with that aroma of toasted corn that transports you straight to a street stall in Mexico.

The good news is that making corn tortillas at home is much easier than you think. You only need two ingredients (nixtamalised corn flour and water), a little practice and 30 minutes. In this guide we teach you everything you need to know to make perfect tortillas in your Spanish kitchen.

The key ingredient: nixtamalised corn flour

First and most important: corn flour for tortillas is NOT the same as the corn flour from Mercadona. The flour for Mexican tortillas is nixtamalised corn flour - corn that has been treated with lime (calcium hydroxide) in a pre-Hispanic process called nixtamalisation. This process changes the structure of the corn, releasing nutrients (niacin), improving the texture and creating that unique flavour that defines the Mexican tortilla.

The most common brands in Spain are:

• Maseca: The easiest to find. Available in most Latin shops. A 1kg bag for 2-3€.
• Minsa: Another popular Mexican brand, similar to Maseca.
• Bob's Red Mill Masa Harina: Available in gourmet shops and online.

Common mistake: Do NOT use Venezuelan precooked corn flour (Harina PAN, the arepa type). It is a different product with a completely different texture. Tortillas will not work with it.

Equipment needed

To make tortillas you need very little equipment:

• Tortilla press (tortillera): The ideal tool. Available in Latin shops or on Amazon for 15-25€. It lasts a lifetime.
• Alternative without a press: Two chopping boards or a large, heavy plate. A rolling pin also works, though it is harder to achieve a uniform thickness.
• Comal, frying pan or griddle: Any flat cooking surface will do. A Mexican cast-iron comal is ideal, but a large non-stick pan works perfectly.
• Plastic bag or cling film: To line the press so the masa does not stick.
• Clean tea towel: To keep the tortillas warm once made.

Recipe: homemade corn tortillas

Ingredients (for 12-15 tortillas):

• 2 cups (250g) of nixtamalised corn flour (Maseca)
• 1¼ cups (300ml) of warm water
• ½ teaspoon of salt (optional)

Step 1: Make the masa

Put the flour in a large bowl. Add the warm water little by little while mixing with your hands. Knead for 2-3 minutes until you obtain a smooth, homogeneous masa that does not stick to your hands or crack when pressed. The ideal consistency is like modelling clay: soft, flexible, without cracks.

Key trick: If the masa cracks, it needs water - add a tablespoon at a time. If it sticks to your hands, it has too much water - add a little more flour. The perfect masa is one you can press without it cracking and which comes away cleanly from your hands.

Step 2: Form little balls

Divide the masa into 12-15 little balls the size of a golf ball (about 35g each). Cover them with a damp cloth so they do not dry out while you work.

Step 3: Press the tortillas

Line the press with two pieces of plastic bag (one above, one below). Place a little ball in the centre of the press and press firmly. The ideal thickness is about 2mm - thin enough to be flexible but with enough body not to break.

Without a press: Place the little ball between two pieces of plastic and flatten with a heavy plate, a pan or a large book. You can also use a rolling pin, but work from the centre outwards to achieve a uniform thickness.

Step 4: Cook on a comal or pan

Heat the comal or pan over medium-high heat (without oil). When it is very hot, place the tortilla on and cook following this precise sequence:

1. 30-45 seconds on the first side: The tortilla should start to change colour at the edges.
2. Turn and cook for 60 seconds on the second side: Golden spots should appear.
3. Turn again for 15-30 seconds: If the masa is right and the heat is correct, the tortilla will puff up like a balloon. This is a sign that it is perfect.

The puffing: When a tortilla puffs up, it means the two layers of masa have separated due to the steam inside. This is what makes a tortilla soft and flexible. Not all of them will puff up, especially the first ones. Do not be discouraged - it is a matter of practice and temperature.

Step 5: Keep warm

Wrap the freshly made tortillas in a clean tea towel inside a basket or bowl. The steam keeps them soft and flexible. Serve them as soon as possible - homemade tortillas are best in the first 30 minutes.

Common mistakes and how to avoid them

The tortilla breaks when peeling off the plastic: The masa is too dry. Add more water and knead again.

The tortilla sticks to the pan: The pan is not hot enough. Wait longer before putting the tortilla on.

The tortilla comes out hard and brittle: It was cooked too long or over too low a heat. Raise the temperature and reduce the time.

The masa dries out while I work: Always cover it with a damp cloth. Corn masa dries out quickly.

The tortillas come out thick and heavy: Press harder in the press or use smaller balls.

Variations and flavours

Once you have mastered the basic tortilla, you can experiment:

• Blue tortillas: Use blue corn flour (available in specialist shops). Same technique, spectacular colour.
• Chipotle tortillas: Add 1-2 blended chipotles in adobo to the masa. They come out with a reddish colour and an incredible smoky flavour.
• Herb tortillas: Mix finely chopped epazote or coriander into the masa.

What to do with day-old tortillas

Homemade tortillas lose their softness after a few hours, but that is not a problem - it is an opportunity:

• Chilaquiles: Cut into triangles, fry and bathe in salsa. The best Mexican breakfast.
• Homemade totopos: Cut into triangles, bake or fry with salt. Better than any bagged chip.
• Enchiladas: Day-old tortillas absorb the salsa better without breaking.
• Tortilla soup: Cut into strips, fry and add to a tomato broth with avocado and crema.

Storage and freezing

Homemade tortillas keep:

• Room temperature: 4-6 hours wrapped in a cloth.
• Fridge: 2-3 days in an airtight bag. Reheat in a hot pan.
• Freezer: Up to 2 months. Separate with baking paper between each tortilla. Thaw at room temperature and reheat in a pan.

Corn tortillas vs wheat tortillas

In Mexico, corn tortillas are the "originals" - they go back more than 3,500 years. Wheat tortillas arrived with the Spaniards and are typical of northern Mexico (Sonora, Chihuahua, Nuevo León). Both are delicious but have different uses:

• Corn: Stew tacos, enchiladas, chilaquiles, tostadas, quesadillas (in Mexico City).
• Wheat: Burritos, northern quesadillas, Sonora-style grilled beef tacos, gringas.

In most Mexican restaurants in Spain, you will find both options. But for everyday homemade Mexican cooking, the corn tortilla is the absolute star.

Where to buy nixtamalised corn flour in Spain

Maseca and other nixtamalised corn flours are found in:

• Latin shops: The most reliable option. Madrid (Lavapiés, Tetuán), Barcelona (Raval), Valencia, Málaga, Seville.
• Amazon Spain: Maseca 1kg for 4-5€ with Prime delivery.
• Mexican online shops: MexGrocer, La Tienda del Mexicano, Bravo Supermarket online.

A kilo of Maseca makes about 40-50 tortillas. At a cost of 3-5€/kg, each homemade tortilla costs less than 0.10€. You cannot get cheaper, and it is a thousand times better than the industrial ones. Visit our recipes section to discover all the ways to use your homemade tortillas, from tacos to chilaquiles and more.