Print

Homemade Corn Tortillas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 81 reviews

This homemade corn tortillas recipe uses masa harina, salt, warm water, and optional oil to create authentic, flexible tortillas perfect for tacos, quesadillas, or any Mexican dish. Made from scratch and cooked on a skillet, these tortillas are soft, flavorful, and easy to prepare in just under an hour.

Ingredients

Dry Ingredients

  • 2 cups masa harina (white)
  • ¾ teaspoon salt

Wet Ingredients

  • 1½-1¾ cups warm water
  • 1 teaspoon oil (optional, helps keep tortillas flexible)

Instructions

  1. Combine Dry Ingredients: In a medium-sized bowl, combine the masa harina and salt. Stir with a fork to mix thoroughly. If you are using oil, add it now and mix to combine.
  2. Add Water: Gradually pour the warm water into the dry ingredients while stirring. Continue until the mixture begins to hold together. Knead the dough by hand for 2 to 3 minutes until it is smooth and forms a cohesive ball.
  3. Rest: Cover the dough with a clean towel and let it sit for 30 minutes. This resting period allows the masa to hydrate fully, resulting in softer tortillas.
  4. Divide: Scoop the dough into 2-tablespoon portions. Roll each portion between your hands to form balls.
  5. Press: Place a dough ball between two pieces of plastic (such as halves of a Ziploc bag) inside a tortilla press. Press firmly until the tortilla is about 5 inches in diameter and roughly 1/8 inch thick. If you don’t have a press, use a rolling pin to flatten the dough between the plastic sheets.
  6. Cook: Heat a comal or non-stick skillet over medium heat until hot. Place one tortilla flat in the pan. Cook for 45-60 seconds until it releases easily and brown spots appear. Flip and cook the other side for another 45-60 seconds. The tortilla may puff while cooking, which is normal.
  7. Keep Warm: Transfer cooked tortillas to a tortilla warmer or wrap them in a clean towel to keep warm and soft while cooking the remaining tortillas.
  8. Repeat: Continue pressing and cooking the tortillas until all dough is used.

Notes

  • If you don’t have a tortilla press, use a rolling pin and flatten the dough between two sheets of plastic wrap or parchment paper.
  • The optional oil helps tortillas stay flexible, especially if making them in advance.
  • Cook tortillas on medium heat to avoid burning and achieve evenly browned spots.
  • Store leftover tortillas wrapped in a towel inside an airtight container; they can be reheated on a hot skillet.
  • For gluten-free tortillas, ensure the masa harina is 100% corn masa flour.

Find it online: https://justsosavory.com/homemade-corn-tortillas-recipe/