These homemade corn tortillas are simple to make with just four ingredients. Soft and flexible with a genuine corn flavor, they work perfectly for tacos, enchiladas, or enjoyed warm with a bit of butter.
All about these Homemade Corn Tortillas…
Made from masa harina, warm water, a pinch of salt, and an optional splash of oil, these tortillas come out tender and pliable with a true corn taste. They won’t crack or break when folded, which makes them ideal for tacos, enchiladas, or any filling you prefer.
- Only 4 ingredients: masa harina, warm water, salt, and optional oil—simple and straightforward so the corn flavor shines.
- Soft and flexible: a small amount of oil keeps the tortillas tender even after they cool, preventing dry, cracking edges.
- Best fresh & warm: serve them right off the skillet for the best texture and flavor. They’re delicious on their own or wrapped around your favorite fillings.
Ingredients Needed:
Notes on some ingredients:
- Masa Harina: a dried corn flour made from corn treated with calcium hydroxide and ground to a fine texture. Common brands include Maseca, Bob’s Red Mill, and King Arthur. This recipe uses white masa harina but yellow works fine and gives a slightly stronger corn flavor.
- Water: use warm—not hot—water so the dough is comfortable to handle and hydrates the masa evenly.
- Oil: optional but helpful. Adding a teaspoon of oil keeps tortillas softer when stored or made ahead.
How to Make (step-by-step):
- Step 1: In a medium bowl, combine the masa harina and salt. If using oil, add it now and mix.
- Step 2: Gradually pour in the warm water, stirring until the dough begins to come together.
- Step 3: Knead the dough by hand for 2–3 minutes until smooth and able to form a ball. Adjust with a little more water if crumbly, or a pinch of masa harina if sticky.
- Step 4: Cover the dough with a clean towel and let it rest for 30 minutes.
- Step 5: Divide the dough into 16 portions (about 2 tablespoons each) and roll each into a ball.
- Step 6: Press each ball between two pieces of plastic (a halved zip-top bag works well) using a tortilla press or a flat surface and something heavy, 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. The tortilla will release from the pan when ready and should show light brown spots. Some may puff—this is normal.
- Step 8: Keep cooked tortillas warm in a tortilla warmer or wrapped in a clean towel while you finish the batch.
Expert Tips:
- Make ahead masa: form the dough, wrap it tightly in plastic, and refrigerate for 3–4 days. When you want tortillas, portion, press, and cook.
- Fix dough texture: add water slowly. If dough is crumbly add a little water; if it’s sticky, sprinkle in a touch of masa harina until it forms a smooth ball.
- Dial in pan temperature: the first tortilla helps you test heat. Aim for light brown spots within about 60 seconds. If it blacks too fast, lower the heat; if it won’t brown or release, increase the heat slightly.
FAQs
If the dough is too wet it may stick. Reduce the water slightly next time and ensure the plastic is smooth and lightly dusted with masa harina if needed.
No. A press is convenient but you can use two sheets of plastic and press with a heavy, flat object such as a cutting board or skillet to achieve the same result.
Use a tortilla warmer or stack them on a clean towel and cover to retain heat while you finish cooking the rest.
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 water warm
- 1 tsp oil optional, helps keep tortillas flexible
Instructions
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Combine masa harina and salt in a medium bowl. Stir to combine and add oil if using.
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Gradually add warm water and mix until a dough forms. Knead 2–3 minutes until smooth and formed into a ball.
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Cover and let rest 30 minutes.
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Divide into 2-tablespoon portions and shape into balls.
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Press each ball between sheets of plastic until about 5 inches in diameter and 1/8 inch thick.
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Cook on a preheated skillet 45–60 seconds per side until light brown spots appear. Keep cooked tortillas warm while finishing the batch.
Equipment
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comal or nonstick skillet
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tortilla press (optional)
Notes
- Masa Harina: popular brands include Maseca, Bob’s Red Mill, and King Arthur. Yellow masa can be used if preferred.
- Water: use warm water so it’s comfortable to handle the dough.
- Oil: optional, but helps tortillas stay soft when stored.
Tortilla press: helpful but not required. Press between plastic and use a flat board or skillet to apply even pressure until the tortilla reaches the desired thickness.
Nutrition
Carbohydrates: 11 g |
Protein: 1 g
Nutrition information is an approximation.
Photography by @KJandCompany.co