How To Make Tortillas Without A Masa Press, According To An Expert

The tortilla is an essential part of Mexican and Central American cuisine that can now be found in almost every corner of the world. The versatile flatbread made from corn flour dough or masa harina is soft and fluffy when cooked on the griddle, but can then be baked, deep fried, or doused in flavorful sauces to make a variety of dishes. Everything from burritos and tacos (both hard and soft) to fajitas, taquitos, and several other crowd-pleasing dishes all start with a tortilla. 

Suffice it to say, if you've got tortillas at home, you won't go hungry. Got some canned pinto or black beans you can refry? Even better! If not, just some well-seasoned meat and veggies rolled up in a tortilla make for a hearty snack. Homemade tortillas may sound time-consuming, especially given how readily available the pre-packaged variety is at supermarkets. However, if you've ever tried fresh tortillas, you know that there's nothing quite like it.

We talked to Chef Miguel Gomez, the Executive Chef at Andaz Mayakoba, about how to make the best tortillas at home, even if you don't have a masa press to flatten the dough. Experienced at serving up delicious fare at his lush resort situated on Mexico's Caribbean Coast, the chef gave us some handy tips. Rest assured, you can make deliciously soft tortillas at home without a masa press.

The fluffy texture and lightly sweet nutty flavor of a fresh tortilla lets you truly appreciate this ancient flatbread, and not just think of it as a vehicle for fillings and condiments. Masa dough can be made from different types of corn, but it is almost always finely ground. You can also mix in some butter or butter substitute to make your tortillas even softer. Once you have the dough well kneaded, it's time to flatten it into delicate disks. "A Masa press is definitely the easiest way, although an alternative is to make them by hand, softly patting the masa between your hands as if you were clapping very softly," says Chef Miguel Gomez.

It takes a little practice, but once you master the clapping technique, you can easily whip up tortillas whenever you wish. However, you can also use a rolling pin or even a wine bottle filled with water (in lieu of a rolling pin) if you want to get perfectly even tortillas from the get-go.

The evenly pressed dough must also be heated up evenly, and Chef Gomez points out the best way to do it — "Pressing the tortilla around the edges then turning it is to check that it is cooked. You'll know it's ready to eat once it inflates due to the steam that it generates inside." Pressing and turning also helps even out any portions with uneven thickness, and in no time, you will have a pile of soft, steaming tortillas ready to be doused in rich Mexican flavors.