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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.

Ingredients

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

Instructions

  1. Combine the masa harina and salt in a large mixing bowl.
  2. Gradually pour in the warm water while mixing with your hands until a soft, cohesive dough forms.
  3. Gently knead the dough for 1–2 minutes. The texture should resemble soft modeling clay and should hold together without feeling sticky.
  4. 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.
  5. Cover the dough with a damp kitchen towel and let it rest for 20–30 minutes.
  6. Divide the rested dough into approximately 16 equal portions and roll each into a ball. Keep the dough balls covered while working.
  7. 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.
  8. Heat a dry cast-iron skillet, comal, or heavy frying pan over medium-high heat.
  9. Carefully remove the plastic or parchment and place the tortilla onto the hot pan.
  10. 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.
  11. 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.
  12. 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

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