Hi Malcolm: I finally got around to making these, …

Comment on How to Make Corn Tortillas by Tracy.

Hi Malcolm: I finally got around to making these, and you’re right! It’s so super simple for the reward of amazing fresh corn tortillas. I ate them with homemade huevos rancheros one lazy sunday morning, and had them again for dinner with ground beef tacos. I will never go back to store-bought again! One comment – you mentioned using 2 cups of water to 1 and 1/4 cup of masa. I found the directions on that Maseca brand to indicate 2/3 cup of water to 1 cup of masa, which worked perfectly for me. Thanks for inspiring me to make my own tortillas!

Tracy Also Commented

How to Make Corn Tortillas
Hi – Thank you for the recipe. My husband and I LOVE mexican food and this post is the tipping point for me to finally get a tortilla press. Question: How to store these tortillas for later use and how long can I store them without compromising texture/flavor? Thanks!


Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.