Scale your recipe proportionately
Mix Until Smooth. Rest for at least 10 minutes.
Divide into balls. Roll each on top of a floured surface. Cook on a hot skillet for 30 seconds per side.
Hand-picked gear for the perfect batch
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Organic, finely ground corn flour perfect for authentic tortillas.
Heavy-duty 8-inch press for perfectly thin corn tortillas.
10.5" cast iron comal for even heat and perfect char.
Keep your batch soft, warm, and pliable from press to plate.
As tortillas come off the skillet, stack them inside a clean kitchen towel and tuck the edges closed. The trapped steam keeps them soft and pliable for 30–45 minutes. For longer holds, transfer the wrapped stack into an insulated tortilla warmer — they'll stay table-ready for an hour or more without drying out.
Cold tortillas turn brittle fast. The best fix is dry heat plus a little moisture. Pick the method that matches your setup: