Corn Tortilla Recipe

You only need two ingredients, three if you count water to make fresh corn tortillas at home.

Course Bread

Cuisine Mexican

Prep Time 10

Cook Time 10

Rest 15

Total Time 35

Servings tortillas

Calories 52kcal

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.

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.