Your Guide to Easy Homemade Corn Tortillas | Rick Bayless Taco Manual 

That woman ain't playing! She rocks

I found plastic bags in Kellogg's cereal boxes is the right texture (more slippery for easy tortilla release) and much more durable than most repurposed plastic sheets. Also, the Masienda company is easy to order from. I ordered whole corn and beans. having a post skillet covered plate to keep the moisture in the tortilla I found important. The nixtamal process releases important vitamins from the corn.

Please make a refried beans recipe video as part of this taco manual series! So far one is not available on your channel, but is such a quintessential item

Rick, your channel is priceless! Been a fan of Mexican cuisine for most of my life. Learning how to make it myself is almost as good as my Hispanic friends mother showing me how to cook authentic. With your videos, I can always pause, replay and revisit. Muchas gracias, Senor!

WOW, I am so happy to have found this channel. I'm the corn fan, and the family is the flour fans. I have the flour down! Now, to work on the corn. I'm growing heirloom corn, and now it's time get ready for the next step- nixtamalization. Which I see Masienda has everything I need to do that. BONUS! Thanks, Rick.

I always appreciate you sharing your recipes, and particularly the fundamentals and the nuance behind what makes these great. Thanks again Chef!

I agree about Maseca having a mild flavor and aroma. I encountered that when I first tried their masa. I next tried their Amarillo variety (yellow). Better aroma and flavor, but a stiffer tortilla that tended to not stay as pliable and warm as the white masa. So, I played with a mix of the two, eventually settling on a mix with about 70% white Maseca and 30% yellow Maseca, letting it sit for an hour to rehydrate. That gives me the best balance of aroma, flavor, pliability, and warmth retention. The leftovers hold up well in the refrigerator for several days.

I just made my first corn tortillas tonight and I honestly wasn't prepared for how good they are! Wow! I just used the really common MASECA brand because it's what I have available and even that was way beyond regular store bought corn tortillas. I did have some issues with tearing and such, but I definitely got at least 7-8 really good ones. Love the simplicity, but it is definitely a learned skill.

The Masienda tortillas have such a clean and flavorful taste to them. The masa holds well when transferring from press to comal. I'm going to order another variety pack.

Aw…memories of my my sister-in-law, Nellie, who just passed away three weeks ago. She was born in Hermosillo and she made corn tortillas by patting them back and forth in her hands….absolutely delicious…..and hers puffed up every single time. Great video Chef🥰

Never seen it explained so well. Thanks Rick!

Living in Japan, approaching retirement age and getting interested in cooking I try things out. I am new to your channel, having watched many other recipe from across the world. Your videos and explanations are just very very good and easy to understand for an amateur like me.

I am so grateful for Masienda!!! Finally supplying heirloom corn masa and corn and all the good stuff you need to make fabulous tortillas. Thanks for the great videos, Rick!!!

Chef Rick never disappoints with his recipes. They’re delicious, fairly easy to make, with readily accessible ingredients. I really appreciate his calm demeanor and the patient way he explains the process. His helpful tips based on decades of experience are always a bonus!

Rick you are such a blessing. I love the content. Thank you 🙏🏼

I’ve been curious about making corn tortillas. This is really useful. Perfect example of how a process can be both complex and simple. It’s all about balance.

The taco manual series is pure gold!

Just purchased one of your cookbooks and I am very impressed with the detailed information on how to do things. You are a great cook and a great teacher!

Your videos are the best! Thank you. Not only how to create wonderful food but so educational too.

These are the BEST videos! Very informative and very explained. Thank you Chef Bayless!❤️👍

Love how you explain everything to us amateurs cooks & want to be chefs. You are a fantastic teacher

Thank you for showing the 2nd tortilla redo .. helping home cooks to relax and keep on

Rick Bayless is the man. Thanks for all these wonderful lessons. I'll be eating well for life with knowledge like this.

I’ve been baking since I was a child, always in the kitchen with my mom. I’ve tackled pie crusts, jam, bread, and Thanksgiving for 25. I have a long way to go before making a decent tortillas. Having patience in learning how to make a tortillas, I’m still working on that one. 😊

I love Masienda corn and masa!!! That's what I make my tortillas out of. Excellent products!

I’ve been making my own corn tortillas for 20 years and have used both maseca and also fresh masa from our local mexican market. I’ve always longed for a more yellow corn flavor. I just ordered the masienda corn masa and am soooo excited to make these beautiful yellow corn tortillas! Thanks Rick 🎉

Rick Bayless is the to go for all your essential need in the cuisine of Mexico..you can't go wrong with his instructions close and up front and a sincere receipts..you can't go wrong from his channel..!!!!

Thanks, Rick, I love your teaching!!

A fine balance between advanced yet still approachable. Thanks!

This is fantastic. Exactly what i was looking for! Thank you

Wow, I think this is one of his best videos. Incredible

Excellent lesson. Much appreciated.

I am so grateful for this video. Thank you for sharing your knowledge and experience with us. Very interesting! Cheers from NYC!

I ordered 2 bags of the blue today... So, I'll be watching this video a few times more very soon. YUM!!!

Thank you Sir. I have learned the dexterity and techniques

Thanks Rick. I enjoy making tortillas and it does take a while to learn to make them. But as you say, it gets easier the more you make them. And fresh tortillas are always best. I am going to look into the heirloom ground mass as I do wish to try the regional flavors.

Chef.....love your videos and am devouring (ha) your Mexican Kitchen book. Thanks for everything.

I just got this press and love it

very helpful! thanks for the details.

Thank you, your videos are excellent. Greetings from Querétaro.

Rick, you’re a national treasure and a wonderful teacher. Thank you for all you’ve done for the art of cooking.

Your cook making the tortillas in the restaurant kitchen stole the show . Your great to watch too

Chef Bayless is one of the top 5 Chefs in the United States and has been for decades.👍

Can’t wait to try this!

Excellent, thank you!

That woman is a machine making them to perfection. Makes it look so easy

The alkaline bath is also how Hominy is made.

Just did this recipe tonight. Of the 10 tortillas it made 4 of them puffed fully. 1 dud (the first on which needed more H20) and 5 partially puffed. Used the maseca and the flavor was phenomenal. Thanks Rick!

Super helpful, thanks. I now realize I've been making them way too dry.

The difference between me using harina de maíz no nixtamalizado and harina de maíz nixtamalizado has been drastic. I don't know why but when it hasn't gone through nixtamalization, the result is a rigid tortilla but with nixtamalization, with ease I get soft tortillas and malleable tortillas. I also much more commonly get the ''puff-up'' effect. Apart from this experience, harina de maíz nixtamalizado was an invention from like a thousand years ago that allowed the indigenous to extract more nutrients during digestion, which made them more nutritious. It made a big impact on the development of civilization.

I put salt in my masa dough mixture. Tastes great!

Thanks chef

Amazing video, thanks for sharing and kudos to the lady pumping tortillas like there is no tomorrow! Next video please should be how to make Tlacoyos or gorditas!

Thank You, Chef. I recently started my journey of making tortillas. I've only made flower tortillas so far and I've tried 3 different recipes, with lard, without lard, with butter and Crisco mix and just salt and water. The salt and water only is actually a flat bread from the Middle East and you cook them until they bubble and lightly brown and they are crispy but, you use a spray bottle with warm water and you spray both sides lightly making sure to get the edges pretty wet and you stack them in a plastic bag with a towel wrapped around the bag and they steam and in about 3 or 4 minutes the tortillas are soft and plyable and they stay that way if you keep them in a plastic bag. They don't get hard like the other tortilla recipes do. Next will be making corn tortillas and tamales. Being from Los Angeles, I've had very good and not so good tortillas and tamale masa so I know what I want to achieve but getting there is questionable.

nicely done

Needed that tip about a hot and warm griddle set up! Gonna set up two burners this time! 😅

Fresh is sooo! Much better.

I have been a customer of Masienda since it began. There is nothing better than their products unless you grow your own corn and make your own masa from it.

Good job! I am Mexican I’m and I make tortillas everyday.

I got the Masienda. Last night, on my fifth time making tortillas, I am finally totally happy with my result. I wasn't getting the moisture correct previously. The difference is amazing and the Masienda is delicious.

I use the ziplock bags to press them, I reuse them again and again. Love how you explain step by step how to make delish tortillas .. Your channel is simply the best of authentic Mexican cuisine, thank you chef Bayless

Love it. I grew my own flint corn and have it stored. One day ill do the long process. I wish more chefs / cooks knew that you are not supposed to drink or consume the water that comes out of your hot tap if its been in a water heater, theres chemicals and all kinds of nasty things in there.

My little grocery store only carries "instant" masa, so I have been ordering Bob's and it works well, but I will try to find other brands. A very informative video.

Omg, I was browsing & found ur Chanel. I miss ur show so much I always watched u on TV. I really miss it, but glad I found u here. Hope the family is doing well ❤❤

Rick, you’re the king of Mexican food! Thanks for sharing your skills. Question: What temps do you use for 2 sides of the griddle?

wonderful! i like the yellow tortillas more than the white ones. i really appreciate that more pronounced maize flavor. the Masienda masaharina that i tried before was the white kind & it was ok. but i'm looking forward to trying that yellow one next.

Great recipe. i will give it a go. I only have one thing that i would like you to know about ,that is using hot tapwater for consumption is considderd bad for your health. Tap water has traces of coper and other minerals. It is better to boil water and the cool in down with cold water to the requierd temperature. In cold water the rsidue is much lower. I know i am direct, greatings from the Netherlands

So thankful to still find your videos! I hope you are enjoying life and relaxing with friends and family, often. God bless you and yours.

Can’t wait to eat at your restaurant! Oh, and I learned something.

These will be great for tacko night..

You make it look so easy! Now I just need some masa and a flattening unit. 😂😊

Mr Rick! This is an awesome corn tortilla making teaching time! I have the comal, the tortilla press....etc. Been making them for years...but still can't seem to master that home made corn tortilla. As you teach, all in the consistency of the masa! No matter what you make, I am inspired to try new recipes. Con mucho corazon, thank you lots for your love and dedication to the culture.

I’ve started using “Maseca Antojitos” which is for sopes and gorditas, but it makes wonderful tortillas. The dough doesn’t need as much time to rest/hydrate bc the corn is ground much finer, and the tortillas seem to keep their pliableness longer.

You’re the best, much more enjoyable than most cooking shows. But, when you warm Up the water for mixin your masa, You shouldn’t let it run down the drain, that is wasting water and often, folks don’t have the option to do that in Mexico, mostly because we have diverted all their water to our contrived and eccentric homes north of the boarder. For me, Even way north of you, near the Canada border, I fill up my water filter pitchers while waiting for water to heat up. Just a thought happy cooking chef.

national treasure

Great video, thanks Rick. I’m out of the country and am really missing corn tortillas. Is there anyway to make corn torillas without masa harina. Thanks

I love your videos. They're interesting, relevant, and oddly comforting. I can depend on you to give your viewers the complete information INCLUDING how to deal with the wee mishaps that could happen. l also love the bits of history you give us about the day's recipe/ingredient. Thanks!

For those who like numbers and weighing (or like me don't yet have the muscle memory for getting the size right each time), it seems like around 60-65g (2 1/4oz ish) is a great starting point. Anything over 70-75g is very thick and ends up more like a pita or flatbread, and anything under 60g tends to be too thin to be workable. I'm no expert, in fact I'm still very much a beginner, but this is helping me be consistent which makes it easier to iterate each time.

Thank you Rick! I just made tortillas with my new Masienda press and masa harina, but kept screwing up when trying to place them on the skillet. You just solved my problem by showing how to properly handle them. Can't wait to try again.

The Masienda bag calls for a scant cup of hot water for every cup of masa harina. Not the same as Maseca. I ALWAYS get a great puff following Masienda’s recipe

Thanks Rick - My dough is resting, I did it as you showed to, and it looks just like yours (surprise). This will be the first time I use my tortilla press. btw - what is your favorite oil sprayer? I know you mentioned you have one, but I don't think you said what brand or kind it is. I've gone thru so many others, including Misto, that I've about given up. Thanks again.

After making my first homemade tortilla 6 years ago, I never went back to store bought. The flavor is night and day, i always have masa ready in my fridge.

Gasp face 😮 Give it a little push on second flip works!! Woah!! Thank you 😊

Nice One I too am a "rank amateur", But I have seen the best, in Oaxaca. My favorite version of this is the oblong memella. Thanks, Rick. I'm going to try Masienda asap

Love making tortillas and eating your restaurants tortillas! Lots of good advice, tortilla press you have is cool but sounds pretty squeaky

Hey Rick, your Mexican kitchen book is falling apart!! I've been making your bean recipe for many years, incredible. Question ; can I nix the heirloom corn I grow, dry it in a dehydrator, and put it through a grain mill as I need it?

That *sniff* was a *sniff* good explanation *sniff* of how to make *sniff* tortillas *sniiiiiiif*

Hi thanks for your video please how long can they stay in the fridge . And if th bread is taken out from the fridge will it become thick and dry or will they stay soft ? thanks.

There is absolutely no comparison between Maseca and Masienda masa harina. I've been making tortillas and tamales with Masienda and trying their different varieties of corn. The Masienda masa harina seems to be alive.

Try adding a bit of all Purpose flour they will come out very soft and delicious 😉

Great video! But...do you make the Flour tortilla the same way?

Thank you Mr. Bayless, this was the encouragement/set of hints I've needed. I make my own stuffed pastas, stir-fry decently, pizzas from scratch, homemade sausage, even make my own ramen noodles, but I've NEVER been able to make corn tortillas! I've watched every how-to on the first two pages of EweTube videos, twice, they all vary a bit but they ALL get them to puff; I've experimented thru most of an entire bag of Maseca, and only got ONE tortilla to semi-puff. ONE! And I've very carefully weighed, varied and written down different water/corn ratios, from quite dry to terribly sticky, and measured skillet temps with an infrared thermometer, from 300˚ to 750˚. Forming them, and laying them on the griddle, no issue; but NO PUFF!! It's been SOO frustrating to me. Tomorrow I'll buy a new bag of Maseca, and try again, and I've bookmarked this video. Thank you Sir, and wish me luck.

Thanks for this video Rick. I’ve followed it exactly and have made tortillas that puffed up first time. Great instruction!! I do have a question. I’m a Yank but live in the UK. I cannot buy good corn tortillas here so I have to make my own. I’m doing a Mexican meal for the family the day Father Christmas, Boxing Day. I will need 75-100 corn tortillas and want to make them in advance. Will corn tortillas made this way be okay if frozen and then thawed on the day?

Very helpful....My flour tortillas are really good but my corn tortillas, almost always tear as i take them off the plastic......So, really good tips, looking forward to trying them.

MASEKA built a big mill at Plainview TX about 30 yrs ago. They contracted with local TX farmers to grow their corn. They claimed the production in MX wasn't as consistent in quality or quantity as what they could get here. We didn't raise any corn for them. Their contract was a little too detailed for us. It wouldn't have been terrible, but farmer's trucks would often be in line for 3 days to get unloaded. I don't know if it's still operating.

I typically use a gallon Ziploc bag for mine, but I always wondered why they don’t make something for this.

I know you love central and southern Mex flavors. At the same time Northern/Sonoran and Baja/ Californian styles need more focus. Could you do more of that?

Thanks. Buy hey - no need to throw away a flawed tortilla - cook it up and use to dip into your guac.

Could you use silicone sheets to press the tortillas? I was thinking if the masa is very soft you could just lay it straight down on the griddle and transfer the raw tortilla without melting it.

I like cooking, being doing it since I was a teenager. I’ve made all kinds of things, from pizza to mole poblano from scratch, from sushi rolls to tandoori chicken, from traditional pesto made with a mortal and pestle to tamales. However, my white whale is the common, humble, simple, corn tortilla. I’ve followed recipes, watched videos, added water, added Maseca… to no avail. I need a 1:1 long lesson with Rick or an abuela, maybe 20 lessons.