There’s something truly special about homemade corn tortillas—an aroma that fills the kitchen with warmth, a texture that’s both soft and sturdy, and a flavor that is pure, earthy, and comforting. These tortillas are more than just a vessel for tacos; they are a celebration of simplicity, rooted in tradition yet easy enough for any home cook to master.
Ingredients Breakdown
The heart of this recipe lies in the masa harina. This finely ground corn flour is made from nixtamalized corn—a process that involves soaking and cooking corn in an alkaline solution, then drying and grinding it. It’s what gives tortillas their signature flavor and aroma. Look for a high-quality brand, such as Maseca or Bob’s Red Mill, labeled specifically for tortillas. Not all masa harina is created equal—some are better suited for tamales, so double-check the label.
Kosher salt, with its clean, minerally flavor and coarse texture, plays a vital role in balancing the earthy sweetness of the corn. It’s subtle, but it enhances the dough beautifully.
Water might seem straightforward, but the temperature matters. Hot water (not boiling, but comfortably warm to the touch) helps hydrate the masa more effectively, making the dough easier to work with and smoother to press. Tepid water simply won’t activate the flour in the same way, often resulting in a crumbly dough.
Step-by-Step Guide to Making Corn Tortillas
To begin, whisk the masa harina and salt together in a large bowl. This ensures the salt is evenly dispersed before the water is added. Slowly stream in 1¼ cups of hot water, mixing with a wooden spoon. The dough should begin to clump and pull away from the sides. Add more water, a tablespoon at a time, only if the dough feels dry or doesn’t hold together when squeezed.
Once hydrated, transfer the dough onto a clean surface and knead it for about two minutes. This helps develop structure and cohesion. You’re aiming for a soft, supple dough that’s easy to shape but doesn’t leave residue on your hands.
Divide the dough into 12 equal pieces—roughly two tablespoons each. Roll each portion into a smooth ball and cover them with a damp towel. This prevents the dough from drying out as you work in batches.
A tortilla press is your best friend for this step. Place a dough ball between two sheets of cut plastic from a zip-top bag to prevent sticking, then press firmly to create a 6-inch circle. No press? A heavy skillet or pie dish works in a pinch—just be sure to press evenly.
Preheat a cast-iron skillet until it’s hot enough that a drop of water sizzles on contact. Cook each tortilla for 1 to 2 minutes per side, flipping once. You’ll know they’re done when golden-brown spots appear and the surface slightly puffs. Adjust the heat as necessary to avoid burning. Stack the cooked tortillas under a towel to keep them warm and pliable.
Recipe Tips & Frequently Asked Questions
How to adjust for dry or sticky dough:
If your dough feels dry or crumbly, add more hot water, one tablespoon at a time. If it’s overly sticky, sprinkle in a little extra masa harina until the texture is balanced.
Preventing cracks and sticking when pressing:
Cracking edges mean your dough needs more moisture. Always use plastic or parchment when pressing to avoid sticking and tearing.
Best practices for keeping tortillas warm and soft:
Stack tortillas as they finish cooking and wrap them in a clean kitchen towel or store in a tortilla warmer. The residual heat keeps them pliable and soft.
Storing leftovers without losing texture:
Let tortillas cool completely, then place in an airtight container or zip-top bag. Refrigerate for up to 5 days. Reheat on a dry skillet to restore flexibility.
Can I make the dough ahead of time?
Yes. Store pre-made dough, wrapped tightly in plastic wrap, in the fridge for up to 24 hours. Let it come to room temperature before using.
Why are my tortillas cracking or sticking?
Cracking indicates the dough is too dry; sticking usually means not enough plastic separation when pressing or the dough is too wet.
Do I need a tortilla press, or can I roll them by hand?
A tortilla press makes it easier, but you can flatten the dough using a rolling pin or a heavy dish—just press with even pressure to maintain shape.
How long do fresh corn tortillas last?
They’re best eaten warm the same day, but can be refrigerated for 4–5 days or frozen for up to 2 months. Use parchment between them to prevent sticking.
What to Serve With This Recipe
Freshly made corn tortillas are incredibly versatile. Fill them with carne asada, grilled chicken, or roasted vegetables for simple tacos bursting with flavor. Add a sprinkle of chopped onions, cilantro, and a squeeze of lime for an authentic touch.
They also pair beautifully with slow-cooked stews like birria or pozole. Dip the tortillas into the broth, or use them as a rustic utensil to scoop hearty bites.
For a quick breakfast, top a warm tortilla with scrambled eggs, avocado, and salsa. At lunch or dinner, use them as the base for tostadas, quesadillas, or enchiladas. The possibilities are endless when you start with such a flavorful foundation.
Creative Variations to Try
Infuse your dough with a pinch of ground cumin, smoked paprika, or dried oregano to add dimension. A handful of finely chopped fresh herbs like cilantro or chives gives the tortillas a vibrant appearance and taste.
Try blue corn masa harina for a deeper, nuttier flavor and a beautiful indigo hue that turns heads at the table.
Leftover tortillas? Transform them into crispy tortilla chips by cutting them into wedges, brushing lightly with oil, and baking or frying until golden. They’re also ideal for chilaquiles, tortilla soup, or layered enchiladas.
Homemade corn tortillas offer more than just a better taste—they bring a touch of tradition, warmth, and authenticity to the table. With just three ingredients and a bit of time, you can turn humble masa into a stack of tender, golden tortillas ready to elevate any meal. Let their simplicity inspire you to experiment, gather, and savor each bite.
Ingredients
1 teaspoon kosher salt
2 cups (185 g) masa harina
Instructions
Combine masa harina and salt in a large mixing bowl, whisking until evenly distributed. Gradually pour in 1¼ cups of hot water while stirring with a wooden spoon. Continue mixing, adding extra water a tablespoon at a time if needed, until the mixture comes together into a cohesive dough. The ideal texture is soft and pliable—moist enough to hold shape but not sticky or wet.
Transfer the dough onto a clean surface and knead by hand for about 2 minutes until it forms a smooth and supple ball.
Portion the dough into 12 equal pieces, roughly 2 tablespoons each. Roll each piece into a ball and keep them covered with a damp kitchen towel to prevent drying.
Preheat a cast-iron skillet over medium-high heat. Cut a zip-top plastic bag into two flat sheets. Position one sheet on a tortilla press, place a dough ball in the center, and cover it with the second sheet of plastic. Firmly press down to flatten the dough into a 6-inch round tortilla.
Carefully peel off the tortilla and lay it in the hot skillet. Cook for 1 to 2 minutes per side, flipping once, until light brown spots appear and the surface is slightly puffed. Adjust the heat as needed to avoid over-browning.
Place the cooked tortilla on a plate and continue the process with the remaining dough balls. Serve warm or cover to keep them soft until ready to enjoy.
Corn Tortillas Recipe
Ingredients
- 1 teaspoon kosher salt
- 2 cups 185 g masa harina
Instructions
- Combine masa harina and salt in a large mixing bowl, whisking until evenly distributed. Gradually pour in 1¼ cups of hot water while stirring with a wooden spoon. Continue mixing, adding extra water a tablespoon at a time if needed, until the mixture comes together into a cohesive dough. The ideal texture is soft and pliable—moist enough to hold shape but not sticky or wet.
- Transfer the dough onto a clean surface and knead by hand for about 2 minutes until it forms a smooth and supple ball.
- Portion the dough into 12 equal pieces, roughly 2 tablespoons each. Roll each piece into a ball and keep them covered with a damp kitchen towel to prevent drying.
- Preheat a cast-iron skillet over medium-high heat. Cut a zip-top plastic bag into two flat sheets. Position one sheet on a tortilla press, place a dough ball in the center, and cover it with the second sheet of plastic. Firmly press down to flatten the dough into a 6-inch round tortilla.
- Carefully peel off the tortilla and lay it in the hot skillet. Cook for 1 to 2 minutes per side, flipping once, until light brown spots appear and the surface is slightly puffed. Adjust the heat as needed to avoid over-browning.
- Place the cooked tortilla on a plate and continue the process with the remaining dough balls. Serve warm or cover to keep them soft until ready to enjoy.
