Making tortillas a mano, or handmade corn tortillas, is a tradition and an art that connects us to the roots of Mexican cuisine and for many people, offers the comfort of home. The process is simple, but it takes practice, and a bit of technique. I’ll teach you how to make corn tortillas by hand, share tips for the best masa, and important cooking techniques.
Be warned! Once you’ve had perfectly handmade, fresh corn tortillas, store bough ones will never taste the same! You will fall in love with these tortillas and want to eat them hot off the comal with every meal.
What Are Tortillas a Mano?
Tortillas a mano refers to tortillas that are made by hand, rather than using a machine or buying them at the store. These soft, warm tortillas are an essential staple in Mexico, often enjoyed as tacos, with caldo, or alongside a hearty meal. Making them by hand, or “a mano,” gives a softer, more supple and delicate tortilla than those made with a machine. Besides having a better flavor and texture, making handmade corn tortillas connects us with the traditions and artistry Mexico is known for.
While tortillas made by hand are more time-consuming than buying them premade, they are well worth the effort! The key to great tortillas a mano is the balance of moist masa, pressing and transferring them without breaking, and a perfect cooking technique.
What is Tortillas a Mano in English?
“Tortillas a mano” directly translates to “handmade tortillas” in English. The phrase highlights the traditional method of making and cooking tortillas by hand, as opposed to using a machine or buying them premade. In many regions of Mexico and other Latin American countries, making tortillas a mano is a common practice that has been passed down through generations. As with most home cooked foods, tortillas a mano are known for having a significantly better flavor and texture than pre-made tortillas.
How Are Corn Tortillas Made?
Making corn tortillas from scratch involves just two key ingredients: masa harina, and water. Here’s a step-by-step guide on how to make corn tortillas by hand:
Ingredients:
- 1 1/2 cups masa harina
- 1 1/4 cups warm water
- salt (optional)
Instructions:
1. Mix the Masa
In a large mixing bowl, combine the masa harina and, if using, salt. Gradually add the warm water, stirring as you go, until the dough comes together. Continue to mix and knead the dough in the bowl for about two minutes. By this time you should have a moist, soft, pliable dough that doesn’t stick to your hands. The key is to make the dough as moist as possible without it sticking to your hands. If the dough is too dry, add a little more water; if it’s too sticky, add a touch more masa harina. After kneading the dough, cover it in the bowl with a towel and let it rest for 10 minutes.
2. Prepare the Press and Griddle
Using a plastic produce bag or large ziplock bag, cut a sheet of plastic to cover the top and bottom of the tortilla press. This keeps the dough from sticking to the press and makes it easy to transfer it to the griddle. Heat the griddle (or comal) over high heat.
3. Press the Tortillas
Once rested, knead the dough for another minute. It will have dried slightly so wet your hands with warm water as you knead it to keep it as moist as possible. Take a small piece of dough and roll it into a ball (about 1 inch in diameter). With the tortilla press open, place it on the bottom of the press, on top of the sheet of plastic you prepared. Close the tortilla press and push down firmly. There should be plastic on the top and bottom of the tortilla so the masa does not the come in direct contact with the press.
4. Transfer the Tortillas
Open the press and slowly peel back the top piece of plastic from the tortilla. Then, flip the tortilla over placing the masa side down on your left hand and peel back the other side of the plastic using your right hand. Slowly lay the tortilla down on the hot comal starting with the side of the tortilla closest to your pinky finger and pull your hand away until the entire tortilla is on the griddle. This technique is important to keep the tortilla from breaking and so that it cooks evenly without air bubbles!
5. Cook the Tortillas
Continue to cook the tortilla on high heat until the edges look dry and peel up from the comal, about 30 seconds. Flip the tortilla over and cook for another 30 seconds. Once you flip the tortilla, it should puff up like a balloon. If it doesn’t, try increasing the heat or cooking it longer on the first side. When the tortilla starts to deflate, remove it and wrap in a clean kitchen towel to keep them warm and soft until ready to serve.
What is the Best Masa for Corn Tortillas?
The best masa for making corn tortillas is a high-quality, fresh masa harina, which is a special type of corn flour treated with lime (a process called nixtamalization) to create the smooth, dough-like consistency required for tortillas. Some popular brands of masa harina include Maseca and Bob’s Red Mill, both of which are widely available in grocery stores.
When choosing masa harina, it’s essential to pick one that is as fresh as possible, so check the packaging or expiration date. Experiment with different brands of masa harina to find the best that is available in your area.
What Can I Use Instead of a Tortilla Press?
While a tortilla press can make the process quicker and more uniform, it is not actually necessary to make tortillas a mano. If you don’t have a tortilla press, you can still make great tortillas using these techniques:
- Rolling Pin: A rolling pin is the most traditional alternative. Simply roll out each dough ball on a clean surface dusted with masa harina. Roll the dough into a thin, even circle, turning it regularly to maintain an even thickness.
- A Flat Surface & Palms: For the most authentic approach, use your palms to gently press the dough ball between your hands, then flatten it out using your fingers. Rotate the dough between your hands to create a round shape. This method can take a bit of practice, but it gives you full control over the size and thickness of your tortillas.
- A Heavy Pan or Pot: If you don’t have a tortilla press, you can also use a heavy pan, skillet, or even a pot to press down on the dough ball. Simply place the dough between two sheets of plastic and press down with the bottom of the pan until it’s the desired thickness.
Why You’ll Love Handmade Corn Tortillas
Making tortillas a mano may sound intimidating but once you try it you’ll find it’s really quite simple and so, so worth it. Your family will love eating homemade tortillas and if you have kids, they will want to help you make them! By using fresh masa harina and practicing the cooking technique, you’ll create soft, delicate tortillas that are perfect for any meal. Whether you use a tortilla press or rely on your hands, the key is just a little bit of practice!
Tried this recipe? Let me know how it went in the comments! I’d love to hear from you.
What to Serve with Handmade Corn Tortillas
- Serve handmade tortillas with this Easy and Healthy Pollo Enchipotlado
- Taco night? Top your tortillas with your favorite grilled meat and Authentic Mexican Salsa de Molcajete
- Or check out these Tacos de Alambre and make your tortillas by hand!
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Tortillas a Mano (Handmade Corn Tortillas)
Ingredients
- 1 1/2 cups masa harina (corn flour)
- 1 1/4 cups warm water
- salt (optional)
Instructions
- In a large mixing bowl, combine the masa harina and, if using, salt. Gradually add the warm water, stirring as you go, until the dough comes together. Continue to mix and knead the dough in the bowl for about two minutes. By this time you should have a moist, soft, pliable dough that doesn’t stick to your hands. The key is to make the dough as moist as possible without it sticking to your hands. If the dough is too dry, add a little more water; if it’s too sticky, add a touch more masa harina. After kneading the dough, cover it in the bowl with a towel and let it rest for 10 minutes.
- Using a plastic produce bag or large ziplock bag, cut a sheet of plastic to cover the top and bottom of the tortilla press. This keeps the dough from sticking to the press and makes it easy to transfer it to the griddle. Heat the griddle (or comal) over high heat.
- Once rested, knead the dough for another minute. It will have dried slightly so wet your hands with warm water as you knead it to keep it as moist as possible. Take a small piece of dough and roll it into a ball (about 1 inch in diameter). With the tortilla press open, place it on the bottom of the press, on top of the sheet of plastic you prepared. Close the tortilla press and push down firmly. There should be plastic on the top and bottom of the tortilla so the masa does not the come in direct contact with the press.
- Open the press and slowly peel back the top piece of plastic from the tortilla. Then, flip the tortilla over placing the masa side down on your left hand and peel back the other side of the plastic using your right hand. Slowly lay the tortilla down on the hot comal starting with the side of the tortilla closest to your pinky finger and pull your hand away until the entire tortilla is on the griddle. This technique is important to keep the tortilla from breaking and so that it cooks evenly without air bubbles!
- Continue to cook the tortilla on high heat until the edges look dry and peel up from the comal, about 30 seconds. Flip the tortilla over and cook for another 30 seconds. Once you flip the tortilla, it should puff up like a balloon. If it doesn’t, try increasing the heat or cooking it longer on the first side. When the tortilla starts to deflate, remove it and wrap in a clean kitchen towel to keep them warm and soft until ready to serve.
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