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There’s something irreplaceable about homemade corn tortillas. Once you start making them from scratch,
it can be almost impossible to go back to store-bought. One of the most time consuming parts of making
tortillas is having to cook them one at a time — not a problem with a griddle! You’ll be able to make these
• 2 tablespoons vegetable oil, lard, or butter
• 1 cup hot water, more as needed
Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand
or a wooden spoon until the dough comes together into a ball.
Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two.
Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
Break off pieces of the dough into 12 to 16 pieces, and lightly flour them. Put them between 2 sheets of
plastic wrap, and either press them in a tortilla press, roll them out with a rolling pin, or press them with your
hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
Heat your griddle to medium-high (375) heat. Cook the tortillas until brown spots begin to appear on the
bottom, about a minute. Flip and cook the other side the same way. If you’re doing more than one batch,
wrap the cooked tortillas in a towel to keep them warm before serving.
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