Why You’ll Love This Recipe

I love homemade corn tortillas because I only need three basic ingredients and don’t have to use yeast or wait for dough to rise. Once my dough is mixed and rested, each tortilla takes just a couple of minutes to cook.

I also find freshly cooked tortillas softer and more flavorful than many packaged versions. I can make them ahead, freeze extras, and reheat them whenever I need a quick base for tacos or another meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups masa harina
1/2 teaspoon salt
1 1/2 cups warm water, approximately

Directions

I combine the masa harina and salt in a large mixing bowl.
I gradually pour in the warm water while mixing with my hands until a soft, cohesive dough forms.
I knead the dough gently for about 1–2 minutes. I look for a texture similar to soft modeling clay: moist enough to hold together but not sticky.
If my dough feels dry or cracks when pressed, I add warm water 1 tablespoon at a time. If it feels too sticky, I add a little more masa harina.
I cover the dough with a damp kitchen towel and let it rest for about 20–30 minutes.
I divide the rested dough into approximately 16 equal portions and roll each portion into a ball. I keep the dough balls covered while I work so they don’t dry out.
I place one dough ball between two pieces of plastic or parchment paper. Using a tortilla press, I flatten it into a thin round approximately 5–6 inches in diameter. If I don’t have a tortilla press, I flatten it with a heavy skillet or roll it carefully with a rolling pin.
I heat a dry cast-iron skillet, comal, or heavy frying pan over medium-high heat.
I carefully peel away the plastic or parchment and place the tortilla onto the hot pan.
I cook the first side for about 30–45 seconds, flip it, and cook the second side for approximately 45–60 seconds. I flip it once more and cook briefly until lightly browned spots appear and the tortilla may begin to puff.
I transfer each cooked tortilla to a clean kitchen towel or tortilla warmer and keep it covered. I find that the trapped steam helps soften the tortillas and keeps them flexible.
I repeat the process with the remaining dough and serve my tortillas warm.

Servings and Timing

This recipe makes approximately 16 small corn tortillas. I usually plan on 2–4 tortillas per person, depending on the meal and fillings.

Prep time: 15 minutes
Resting time: 20–30 minutes
Cook time: 20–25 minutes
Total time: About 55–70 minutes
Yield: Approximately 16 tortillas
Servings: 4–8

Variations

Blue Corn Tortillas

I use blue corn masa harina instead of the standard variety. I follow the same basic method but adjust the water slightly if needed to get a soft, workable dough.

Chili Corn Tortillas

I mix a small amount of chili powder, smoked paprika, or finely ground dried chile into my masa harina before adding the water. This gives the tortillas extra color and flavor.

Herb Corn Tortillas

I mix finely chopped cilantro or another favorite herb into the dough. I keep the pieces small so they don’t make the tortillas difficult to press.

Garlic Corn Tortillas

I add a little garlic powder to the masa harina for a subtle savory flavor. I especially like these tortillas with grilled vegetables, chicken, or beans.

Mini Corn Tortillas

I divide my dough into smaller balls and press them into miniature tortillas. I use these for appetizers, street taco-style servings, and party platters.

Storage/Reheating

I let leftover corn tortillas cool before storing them. I stack them in an airtight container or resealable bag and refrigerate them for up to about 5 days.

For longer storage, I freeze the tortillas in a freezer-safe bag for up to 3 months. I sometimes place parchment paper between small stacks so I can remove only the number I need.

I prefer reheating corn tortillas in a hot, dry skillet for about 15–30 seconds per side. I can also wrap a stack in a slightly damp paper towel and microwave it briefly until warm and flexible.

FAQs

What is masa harina?

Masa harina is a flour made from dried corn that has undergone nixtamalization, a traditional alkaline cooking process. I use masa harina rather than ordinary cornmeal or corn flour because it creates the characteristic flavor, texture, and workable dough I need for corn tortillas.

Can I make corn tortillas without a tortilla press?

Yes. I place a dough ball between two sheets of plastic or parchment and flatten it with the bottom of a heavy skillet or another flat, heavy object. I can also use a rolling pin, although I find a tortilla press gives me more consistently shaped tortillas.

Why are my corn tortillas cracking?

When my tortillas crack around the edges, I usually find that my dough is too dry. I knead in a little additional warm water and keep the unused dough covered with a damp towel while I’m pressing and cooking each tortilla.

Why don’t my corn tortillas puff?

I don’t expect every tortilla to inflate completely, but good hydration, even thickness, and a properly heated skillet can encourage puffing. I also make sure I don’t press the tortillas excessively thin.

Can I use regular cornmeal instead of masa harina?

I don’t substitute ordinary cornmeal for masa harina in this recipe. Cornmeal doesn’t behave the same way when mixed with water and won’t produce the same cohesive tortilla dough. I use masa harina specifically intended for making tortillas.

Conclusion

Homemade corn tortillas are one of my favorite examples of how a few simple ingredients can produce something incredibly useful and flavorful. With masa harina, water, and salt, I can make warm, soft tortillas that work beautifully for tacos, quesadillas, enchiladas, and many other dishes. Once I get comfortable with pressing and cooking the dough, I find homemade corn tortillas straightforward to prepare and especially satisfying to serve fresh from the skillet.

Corn Tortillas Recipe

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Homemade corn tortillas are soft, flexible, and full of warm corn flavor. Made with just masa harina, water, and salt, they are perfect for tacos, enchiladas, quesadillas, tostadas, and more.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: About 55–70 minutes
Yield: Approximately 16 tortillas, 4–8 servings
Category: Bread
Method: Skillet
Cuisine: Mexican
Diet: Vegan

Ingredients

2 cups masa harina
1/2 teaspoon salt
1 1/2 cups warm water, approximately

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Instructions

Combine the masa harina and salt in a large mixing bowl.
Gradually pour in the warm water while mixing with your hands until a soft, cohesive dough forms.
Gently knead the dough for 1–2 minutes. The texture should resemble soft modeling clay and should hold together without feeling sticky.
If the dough feels dry or cracks when pressed, add warm water 1 tablespoon at a time. If it is too sticky, add a little more masa harina.
Cover the dough with a damp kitchen towel and let it rest for 20–30 minutes.
Divide the rested dough into approximately 16 equal portions and roll each into a ball. Keep the dough balls covered while working.
Place one dough ball between two pieces of plastic or parchment paper. Use a tortilla press to flatten it into a thin round approximately 5–6 inches in diameter. Alternatively, flatten it with a heavy skillet or carefully use a rolling pin.
Heat a dry cast-iron skillet, comal, or heavy frying pan over medium-high heat.
Carefully remove the plastic or parchment and place the tortilla onto the hot pan.
Cook the first side for 30–45 seconds, flip, and cook the second side for 45–60 seconds. Flip once more and cook briefly until lightly browned spots appear and the tortilla may begin to puff.
Transfer the cooked tortilla to a clean kitchen towel or tortilla warmer and keep it covered so the trapped steam keeps it soft and flexible.
Repeat with the remaining dough and serve the tortillas warm.

Notes

Use masa harina intended for tortillas rather than ordinary cornmeal or corn flour.
If the tortilla edges crack while pressing, the dough is probably too dry. Knead in a little additional warm water.
Keep unused dough covered with a damp towel to prevent it from drying out.
For blue corn tortillas, substitute blue corn masa harina and adjust the water as needed.
For chili tortillas, add a small amount of chili powder, smoked paprika, or finely ground dried chile to the masa harina.
For herb tortillas, mix finely chopped cilantro or other herbs into the dough.
For garlic tortillas, add a small amount of garlic powder to the masa harina before adding the water.
Not every tortilla will puff completely. Proper hydration, even thickness, and a sufficiently hot skillet encourage puffing.
Refrigerate cooled tortillas in an airtight container or resealable bag for up to 5 days.
Freeze tortillas in a freezer-safe bag for up to 3 months, placing parchment paper between small stacks if desired.
Reheat in a hot, dry skillet for 15–30 seconds per side or microwave a stack wrapped in a slightly damp paper towel until warm and flexible.

Nutrition

Serving Size: 2 tortillas
Calories: 105 kcal
Sugar: 0.5 g
Sodium: 150 mg
Fat: 1.2 g
Saturated Fat: 0.2 g
Unsaturated Fat: 0.8 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2.5 g
Protein: 2.5 g
Cholesterol: 0 mg