Corn Tortillas Premium PD Recipe


Thin homemade corn tortillas are easy to make with my quick-mix, sure-thing recipe and the right tools for the job. For years, I attempted a technique without a press to assist those who were ordering tortillas by mail. Then I dove all in with a top-rated tortilla press and a sure-thing dough hack that makes forming tortillas a breeze. I’m grateful the PD community demanded an easy way to make thin tortillas for delicate baked chips. Even living in San Diego, surrounded by tortillerias, I get excited to make them from scratch. Keep in mind “from scratch” means mixing a pantry staple in a bowl, and with a little practice, you will be an expert tortilla maker, cranking out hot stacks! Join us in PD-Ed Lesson #266 Corn Tortilla Pressing Pro Tips & Baking Chips. I will show you how to season cast iron for a non-toxic, durable non-stick finish that is safe at high temperatures.

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Comments (3)

  1. posted by angela sorrentino on September 11, 2020

    These tortillas are amazing! I make them at least twice a week but usually 3 times a week

  2. posted by Janice Price on August 3, 2020

    I don’t know what to say except PERFECTION! These tortillas are even better than fresh ones I have purchased from a tortilleria! I made a dozen for 3 adults…clearly not enough as we fought over who got the last one!

  3. posted by Joann Wright on July 12, 2020

    So much fun to make! They are in the oven now becoming tostadas and tortillas. I can’t wait to try them. I will come back here to leave my thoughts after they come out of the oven…
    …I usually bake two trays of tostados and tortillas for 14 minutes total, flipping the racks halfway through. These needed longer as they were still warm and pliable when I put them in the oven. They needed an extra 7 minutes, so 21 minutes in all, but MAN! THESE ARE DELICIOUS!!! Thank you Julie Marie!

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