These homemade corn tortillas are simple to make with just four ingredients. Soft, flexible, and packed with natural corn flavor, they’re ideal for tacos, enchiladas, or enjoyed warm with a bit of butter.
All about these Homemade Corn Tortillas…
Freshly made corn tortillas are tender and pliable, with an authentic corn taste. This recipe uses only four ingredients and produces tortillas that won’t crack when folded. They’re perfect for your favorite tacos or enchiladas and heat up beautifully straight from the skillet.
- Just 4 ingredients: simple, straightforward, and full of corn flavor.
- Soft and flexible: a small amount of oil keeps the tortillas soft, preventing dryness and cracking.
- Best served warm: enjoy them fresh off the skillet, alone with a bit of butter, or filled with your favorite taco ingredients.
Ingredients Needed:
Notes on some ingredients:
- Masa harina: a dried corn flour made from nixtamalized corn. Common brands include Maseca, Bob’s Red Mill, and King Arthur. You can use white or yellow masa; white is used here, while yellow has a slightly stronger corn flavor.
- Water: use warm (not hot) water so the dough is comfortable to handle and mixes smoothly.
- Oil (optional): not required, but adding 1 teaspoon helps tortillas remain soft when cooled or when preparing them in advance.
How to Make (step-by-step):
- Step 1: In a medium bowl, combine masa harina and salt. If using oil, add it now and mix.
- Step 2: Slowly add warm water while stirring until the dough begins to come together.
- Step 3: Knead the dough by hand for 2–3 minutes until smooth and formed into a ball. Adjust texture as needed (see tips below).
- Step 4: Cover the dough with a clean towel and let it rest for 30 minutes.
- Step 5: Divide the dough into 16 even portions (about 2 tablespoons each) and roll each into a ball.
- Step 6: Place a dough ball between two pieces of plastic (a cut-open plastic bag works well) and press with a tortilla press or flatten with a heavy flat object until about 5 inches in diameter and 1/8 inch thick.
- Step 7: Heat a comal or nonstick skillet over medium heat. Cook each tortilla 45–60 seconds per side, watching for brown spots and for the tortilla to release easily from the pan. Tortillas may puff while cooking; they will flatten when removed from heat.
- Step 8: Keep cooked tortillas warm in a tortilla warmer or wrapped in a clean towel while you finish the batch.
Expert Tips:
- Store prepared masa: Wrap the dough tightly in plastic and refrigerate for 3–4 days. When ready, portion, press, and cook for fresh tortillas.
- Fix crumbly or sticky dough: If the dough is crumbly, add a little more warm water. If it’s sticky, sprinkle a bit of masa harina and knead until smooth.
- Dial in cooking temperature: The first tortilla is a test. Aim for brown spots to form within 45–60 seconds and for the tortilla to release easily. If it’s not browning or releasing, increase heat slightly. If it blackens too quickly, lower the heat.
FAQ’s:
Sticking usually means the dough is too wet. Use slightly less water next time or dust the plastic lightly with masa harina.
No. A press is convenient, but you can press tortillas between plastic sheets using a flat board, skillet, or cutting board and apply even pressure.
Use a tortilla warmer if you have one, or wrap cooked tortillas in a clean towel to retain heat until serving.
More Essential Tex Mex Recipes:
- Homemade Flour Tortillas
- Restaurant Style Salsa
- Tex Mex Chili Gravy Enchilada Sauce
- Authentic Refried Beans
Homemade Corn Tortillas
Ingredients
- 2 cups masa harina (white)
- ¾ teaspoon salt
- 1½–1¾ cups warm water
- 1 tsp oil (optional)
Instructions
- Combine masa harina and salt in a medium bowl. Add oil if using and mix.
- Gradually add warm water, stirring until the dough holds together. Knead 2–3 minutes until smooth.
- Cover and let rest 30 minutes.
- Portion the dough into 2-tablespoon balls and press between plastic to a 5-inch, 1/8-inch thickness.
- Cook on a preheated skillet 45–60 seconds per side, until brown spots appear and the tortilla releases easily.
- Keep cooked tortillas wrapped in a towel to stay warm while you finish cooking the batch.
Notes
- Masa harina: Brands like Maseca, Bob’s Red Mill, and King Arthur are common. Yellow masa can be used if preferred.
- Water: Use warm, not hot, water for comfortable handling.
- Oil: Optional, but helps tortillas stay soft when stored.
Tortilla press: useful but not required. Press between plastic and use a flat board to apply even pressure if you don’t have a press.
Nutrition
Nutrition information is an approximation.
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