Homemade Masa Taquera Tortillas

Place the Masa Taquera in a large mixing bowl.

Gradually add warm water, stirring with a wooden spoon or spatula until the mixture comes together into a soft, pliable dough.

Knead the dough in the bowl for about 1 minute, then turn it out onto a lightly floured surface and knead for another minute until smooth and elastic.

Cover the dough with a damp kitchen towel and let it rest for 5 minutes to allow the moisture to distribute evenly.

Divide the rested dough into 8 equal portions (approximately 30‑40 g each) and roll each portion into a smooth ball.

Place a dough ball between two sheets of parchment paper or a piece of plastic wrap.

Press the ball with a tortilla press (or a heavy skillet) until the tortilla is thin and about 6‑8 inches in diameter.

Preheat a dry, heavy skillet or cast‑iron griddle over medium‑high heat (about 400°F / 400°F).

Cook the pressed tortilla for 30‑45 seconds on the first side, until small bubbles appear and the surface looks dry.

Flip the tortilla and cook the other side for another 30‑45 seconds, until lightly browned spots appear.

Transfer the cooked tortilla to a clean kitchen towel, cover, and let it rest for 1 minute to stay soft.

Repeat the pressing and cooking process with the remaining dough balls, keeping finished tortillas covered to retain warmth.

Serve the fresh tortillas warm, or store them in an airtight container for up to 2 days.