Hand Pressed Herb Corn Tortillas

Irma | mycreativekneads
by Irma | mycreativekneads
16 Tortillas
1 hr 30 min

Turn your basic tortilla recipe into a boujee edible creation with very little effort. It’s also a great way to enhance the flavor of your tortillas. I used criollo cilantro leaves and it’s floral buds but you can use any edible herb or flowers. They tasted great! The tortilla press was made by my father. It holds a very special place in my heart because he made it after his stroke. It was one of the first things he made and although he has left sided paralysis, he still managed to make my beautiful press. He also made one for my cousin. I will treasure it forever. If you don’t have a tortilla press, you can roll them by hand.


Creole cilantro, has been cultivated for centuries in Oaxaca, Mexico. It's a cilantro that grows into a fern leaf frill immediately, rather than staying in that typical flat leaf that you normally see in cilantro. I think it’s very whimsical and has tiny beautiful lavender or white flowers. The flowers taste incredible. I think criollo cilantro taste nicer then the regular one.

I used Maseca Masa Flour, it’s an instant masa flour and very easy to work with but you can use your favorite corn tortilla recipe to make these. You will find this recipe to be very easy but people will think they took hours to make. I love how they turn out. Depending on the size you make, you can get about 12 to 16 tortillas. I’ve even made 18.

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Alright, let’s get cooking!

Hand Pressed Herb Corn Tortillas
Recipe details
  • 16  Tortillas
  • Prep time: 75 Minutes Cook time: 15 Minutes Total time: 1 hr 30 min
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For the Tortillas
  • 2 cups masa flour
  • 1 1/2 cups warm water
  • pinch of salt
For the Tortillas
In a mixing bowl combine all ingredients.
Mix with hands until well incorporated and there’s no dry bits.
Using your fingers and the palm of your hand, press the dough as if you were kneading bread dough.
Cover and let sit for an hour.
Form balls into about the size of a golf ball or a little larger.
Using two pieces of parchment paper, place one on the tortilla press and place one dough ball on top of it.
Place the second piece of paper over the dough and gently press, not completely down only half way.
Place your herbs or flowers sporadically on top of your tortilla then place the parchment paper over your tortilla.
Press down completely using your tortilla press.
Cook on a pre-heated skillet and cook herb side down for 30 seconds.
Flip tortilla and cook for another 30 seconds.
Flip once more and cook for a final 30 seconds. At this point, the tortilla may puff up. Press down gently with a spatula, remove from heat and place in a kitchen towel and cover. Continue doing this with all your dough balls.