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Handmade Maize Tortillas

Name: Handmade Maize Tortillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 500 g Masa de maíz (nixtamal); 250 ml Water; 1 cdta Salt; 1 cdta Food-grade lime (calcium hydroxide)

35 min (15 prep + 20 cook) Medium 12 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Handmade nixtamalised maize tortillas, the soul of Mexican cooking.

About this recipe

Handmade nixtamal maize tortillas — the most fundamental element of Mexican cuisine. Made with fresh masa, water and salt, shaped using a tortilla press to achieve that authentic flavour no shop-bought tortilla can match.

History & Origin

Maize tortillas are undoubtedly the most iconic and important food in Mexican and Mesoamerican gastronomy. Their history stretches back over 7,000 years, when pre-Columbian civilisations discovered that maize could be transformed through a revolutionary process called nixtamalisation: cooking dried maize kernels in water with food-grade lime (calcium hydroxide). This chemical process not only softened the maize for easier grinding, but also unlocked the niacin (vitamin B3) trapped within the grain, increased the availability of essential amino acids, and added calcium. Without nixtamalisation, peoples whose diets relied heavily on maize would have suffered from pellagra, a niacin-deficiency disease. The Maya and Aztec peoples were already making tortillas thousands of years before the arrival of the Spanish. Indigenous women would dedicate a large portion of their day to grinding nixtamalised maize on the metate — a flat volcanic stone — to produce the masa from which they shaped tortillas by hand, patting and pressing the dough between their palms with a characteristic motion still seen in markets and homes throughout Mexico today. The tortilla is not simply an accompaniment: it is the utensil, the plate, and the spoon of Mexican cooking. It wraps tacos, scoops salsas, holds stews, and accompanies every meal of the day. In Mexico, a fresh maize tortilla is a cultural birthright, and many families still prefer to visit their local tortillería to buy freshly made tortillas. Making tortillas at home requires patience and practice, but the result is incomparable: a soft, slightly thick texture, the aroma of toasted maize filling the kitchen, and a flavour that connects directly with millennia of Mesoamerican culinary culture. A tortilla press makes the process easier, though skilled tortilleras can achieve the perfect shape with their hands alone.

Estimated cost

£1.80

Total cost

£0.15

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

1.8g

Protein

14.5g

Carbohydrates

0.9g

Fat

1.5g

Fibre

120mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
If using masa harina (such as Maseca), mix it with warm water and salt in a large bowl. Add the water gradually while kneading with your hands for 2-3 minutes until you have a smooth, homogeneous dough that does not stick to your hands. If using fresh masa, simply add the salt and knead briefly. The dough should have a texture similar to modelling clay: neither too dry nor too wet.
💡 The ball test: form a small ball and press it flat between your fingers. If the edges crack, it needs more water. If it sticks too much, add a little more masa harina.
2
Divide the dough into 12 equal portions, roughly the size of a golf ball (about 40-45 g each). Cover them with a damp cloth to prevent them drying out while you work.
💡 For perfectly uniform tortillas, use a kitchen scale to weigh each portion.
3
Heat a comal or cast-iron frying pan over medium-high heat for 3-4 minutes. It must be well heated before you start cooking the tortillas. Do not use any oil.
💡 The comal is at the right temperature when a drop of water sizzles and evaporates immediately on contact with the surface.
4
Place a portion of dough between two sheets of plastic (you can cut open a zip-lock bag). Place in the tortilla press and close with firm, even pressure. Open the press and carefully peel away the plastic to reveal a disc about 15-16 cm in diameter and 2-3 mm thick.
💡 If you do not have a tortilla press, place the ball between the plastic sheets and flatten with the base of a heavy frying pan or flat plate.
5
Place the raw tortilla on the hot comal. Cook for 30-40 seconds until the edges begin to look dry and the bottom has small golden spots. Flip the tortilla.
💡 Do not press down on the tortilla with a spatula or move it constantly. Let it rest so it cooks properly.
6
Cook the second side for 40-50 seconds. Flip again (back to the first side) and cook for a further 20-30 seconds. The tortilla should puff up slightly in the centre — a sign that it is properly cooked inside. This indicates the internal steam is creating the characteristic layered structure of proper tortillas.
💡 If the tortilla does not puff up, the comal may not be hot enough, or the dough may contain too much water.
7
Remove the tortilla from the comal and place it in a tortilla warmer (fabric basket) or wrap it in a clean cloth to keep it warm and pliable. The steam generated inside the wrapper helps to soften freshly made tortillas.
💡 If you do not have a tortilla warmer, a bowl covered with a clean tea towel works perfectly to keep tortillas warm and flexible.
8
Repeat the process with the remaining portions of dough. Serve immediately or keep the tortillas covered so they remain pliable. Handmade tortillas will keep at room temperature wrapped in a cloth for 24 hours, or in the refrigerator for up to 5 days. To reheat, return them to the comal for 30 seconds per side.
💡 Cold tortillas can be turned into tortilla chips by baking at 180°C for 10-12 minutes until crisp.