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“In Mexico these are always served steaming hot and freshly made. They are moist and succulent, truly a different species form commercial corn tortilla's. You cannot make a soft enchilada without this recipe and once you eat them you will never use store bought again! You will need a tortilla press to make these - try looking in a gourmet or specialty shop. Or use a rolling pin to flatten out to 6-7" - Or you can try using your hands to flatten to 1/4" thick or less - takes practise but it can be done. Masa Harina is "dough flour made from corn". The fresh masa is soaked in lime and then force-dried and ground into a fine powder. Do not use regular corn flour!”

Ingredients Nutrition


  1. Mix water with the masa and mix quickly and lightly.
  2. Cover with a damp towel and set aside for 20 minutes.
  3. Open the tortilla press and place a plastic sandwich bag on the bottom plate.
  4. Make a ball of dough about 1 1/2 inches in diameter.
  5. Flatten the ball slightly and place on the baggie.
  6. Then place another baggie on top, close the press and push down on the handle.
  7. Remove the tortilla and carefully peel the bag/s from the dough.
  8. Lay on a hot slightly greased skillet and when the edges begin to stiffen and dry out a little, flip it over; if you use a heavy cast iron skillet you won't need to use oil.
  9. Only filp once, they don't taste good if you keep flipping!
  10. Keep the tortilla's warm in a stack, wrapped with a thick towel.
  11. You may need to add a little water to the masa from time to time if it dries out.

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