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Soft, fresh homemade corn tortillas made with just two simple ingredients (plus water). Easy to make in minutes, these authentic tortillas take your tacos to the next level.
Why You’ll Love This Recipe
If tacos are a regular at your house like they are at mine, you’re going to love how easy it is to make your own corn tortillas from scratch. In the time it takes your taco filling to cook, you can have a warm stack of fresh, homemade tortillas ready to go—talk about a game changer!
I’ll be honest—I’m a total corn tortilla fan. Given the choice, I’ll pick corn over flour every time, and I definitely judge a Mexican restaurant by the quality of their tortillas! Once you try making them at home, you’ll understand why—they’re soft, fresh, and absolutely worth it.
Ingredients Needed
Only three ingredients are needed for corn tortillas:
- Masa Harina – Masa Harina is finer than cornmeal. It is corn that has been soaked in limewater and then ground into a fine flour. Masa Harina is easily found in the baking aisle near the all purpose flour. Do not substitute cornmeal.
- Salt
- Water
How to Make Corn Tortillas
- Place your masa harina and salt in a bowl and add hot water. I use hot tap water, there is no need to boil the water.
- Stir to combine. You want the dough to be soft and smooth. if it is dry just add a bit more water or if it is too sticky just add some more flour. Use your hands to knead the dough for a few minutes to get the dough nice and smooth.
- Place the dough in a bowl and cover with a cloth. Let it sit for 10 minutes to allow the water to fully absorb.
- Divide the dough into 16 even size pieces and roll them into a ball.
- Place one of your balls of dough on a piece of parchment paper or plastic wrap on the tortilla press. Place another piece of parchment paper or plastic wrap on top of the dough.
- Use your hand to flatten the ball of dough.
- Close the tortilla press and push down to form the tortilla.
If you don’t have a tortilla press, place the dough between two pieces of parchment paper and use your hand to flatten the ball. Use a rolling pin to roll out the dough to desired thickness. Try to get the tortilla as even as possible for more even cooking.
- Place the tortilla on a hot skillet, griddle or pan. I like using my cast iron pan. Cook for about one minute per side or until the edges of the tortilla begin to pull up and the tortilla looks dry and pebbly. Small golden brown spots will appear on the tortilla.
- Remove the tortilla and place it in a folded dish towel. The tortilla may seem stiff and dry when you remove it from the griddle. Letting it sit covered by the dish towel will allow it to soften up and become more pliable.
Tips from leigh Anne
- Get the right dough consistency. Your masa should feel like soft Play-Doh—not too dry, not too sticky. If it cracks when pressed, add a little more water. If it’s sticking too much, add a bit more masa harina.
- Cook on a hot surface. Use a hot cast iron skillet or griddle. You want a quick cook so the tortillas get light golden spots without drying out.
- Don’t overcook. Each side only needs about 30–60 seconds. Overcooking will make them dry and stiff instead of soft and pliable.
- Keep them warm. Stack cooked tortillas in a towel or tortilla warmer to keep them soft and steamy while you finish the batch.
- Using a tortilla press will make the process of making corn tortillas easier but is not required. You can purchase a tortilla press at a local Mexican market or on Amazon. You will get a more even, rounder tortilla with a tortilla press.
- If your tortillas start to dry out, turn them into homemade tortilla chips! Just cut into wedges and fry or bake until crispy.
Frequently Asked Questions
What is the best way to store homemade corn tortillas?
Homemade corn tortillas are best used within 2-3 days. They can be stored in the refrigerator or at room temperature. While they are cooling, I keep them covered with a cotton towel. Once they have cooled and if you are not going to eat them right away, put them into an airtight container or bag.
Why are my tortillas cracking?
Your dough is likely too dry. Add a little more water, a teaspoon at a time, until the dough is soft and pliable.
Why are my tortillas sticking?
They may be too wet or not lined properly. Make sure to use plastic or paper on both sides when pressing and add a little more masa harina if needed.
How do I know when they are done cooking?
They should have light golden spots and puff slightly. They should still be soft and flexible, not stiff or dry.
Can I freeze corn tortillas?
Absolutely. Let them cool completely, then stack with parchment between them and freeze. Thaw and reheat when ready to use.
Can I make them ahead of time?
Yes! Store them in an airtight container in the fridge for a few days. Reheat on a skillet or directly over a flame for best results.
How can I use corn tortillas?
They are perfect for anything and everything – enchiladas, tostadas, quesadillas, tacos, chilaquiles,
Once you try homemade corn tortillas, it’s hard to go back to store-bought corn tortillas. They’re soft, flavorful, and come together so quickly with just a couple of simple ingredients. Whether you’re using them for your favorite tacos, dipping them in salsa, or enjoying them the simple way with a little butter and salt, they add something extra special to any meal. Keep this recipe handy—you’ll find yourself making them again and again!
Try these other delicious recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Corn Tortilla Recipe
Ingredients
- 2 cups masa harina
- 1/2 tsp salt
- 1 1/2 cups hot water
Instructions
- Place masa harina and salt in a bowl.
- Pour in hot water and stir to combine.
- Knead by hand for a few minutes until it is soft and smooth.
- Add addition water if dough seems dry or additional flour if it is too sticky.
- Cover and let rest for 15 minutes.
- Divide dough into 16 pieces and roll into balls.
- Use a tortilla press to shape tortillas or a rolling pin.
- Heat griddle or skillet over medium high heat.
- Cook tortilla for about a minute on each side or until edges begin to curl up and slightly brown.
- Place cooked tortillas between the layers of a dish cloth and allow them to cool. They will soften as they sit in the towel.
- Store in an airtight container.
Tips & Notes:
- Get the right dough consistency Your masa should feel like soft Play-Doh—not too dry, not too sticky. If it cracks when pressed, add a little more water. If it’s sticking too much, add a bit more masa harina.
- Cook on a hot surface Use a hot cast iron skillet or griddle. You want a quick cook so the tortillas get light golden spots without drying out.
- Don’t overcook Each side only needs about 30–60 seconds. Overcooking will make them dry and stiff instead of soft and pliable.
- Keep them warm Stack cooked tortillas in a towel or tortilla warmer to keep them soft and steamy while you finish the batch.
- Enjoy them simply One of my favorite ways to eat a fresh corn tortilla is the simplest—spread a little butter on it, sprinkle with salt, roll it up, and enjoy. It was my dad’s favorite way to eat them, and now it’s mine too!
- Perfect for dipping Fresh homemade corn tortillas are also delicious torn into pieces and dipped into salsa—so good.
- Don’t waste leftovers If your tortillas start to dry out, turn them into homemade tortilla chips! Just cut into wedges and fry or bake until crispy.
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