Ingredients Seafood Fish Corn Tortillas Be the first to rate & review! Chef Enrique Olvera’s homemade tortillas have exceptional corn flavor and a tender texture. Slideshow: How to Make a Tortilla By Enrique Olvera Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 1 hrs 40 mins Yield: Makes twelve 5-inch or six 8-inch tortillas Ingredients 1 3/4 cups masa harina, preferably Bob’s Red Mill 1 1/4 cups water Directions In a medium bowl, mix the masa with the water until a dough forms. Cover and let stand for 1 hour. Divide the dough into 12 equal pieces (or 6 pieces for 8-inch tortillas) and roll each piece into a ball. Line a tortilla press with parchment paper or plastic wrap and press the 12 balls of dough into 5-inch tortillas. If making 8-inch tortillas, roll them out with a rolling pin. Heat a griddle or cast-iron skillet. Working in batches, cook the tortillas over moderate heat, turning, until cooked through, about 6 minutes. Make Ahead The tortillas can be refrigerated for 2 days or frozen for 2 weeks. Rate it Print