Learning how to make homemade corn tortillas from scratch is easier than you might think, and the flavor is far better than store-bought tortillas. These soft, warm homemade corn tortillas are made with simple ingredients and are perfect for tacos, enchiladas, quesadillas, and more.
If you love homemade Mexican food, this easy corn tortilla recipe is a delicious kitchen staple to learn. Fresh corn tortillas have an authentic flavor and texture that make every meal taste homemade and comforting.
Why You’ll Love This Homemade Recipe
- Made with simple pantry ingredients
- Soft, flexible, and flavorful
- Naturally gluten-free
- Perfect for tacos, fajitas, enchiladas, and tostadas
- Budget-friendly and easy to make at home
- Better texture and flavor than store-bought tortillas
Ingredients for CornTortillas
Traditional homemade corn tortillas are made with only a few ingredients:
- Masa harina
- Warm water
- Salt
That’s it. Simple ingredients come together to create soft and delicious tortillas that can be used in countless homemade meals.
How to Make from Scratch
Start by mixing the masa harina, salt, and warm water together until a soft dough forms. Divide the dough into small balls and press them flat using a tortilla press or rolling pin between sheets of parchment paper.
Cook each tortilla on a hot skillet or cast iron pan for about 30–60 seconds per side until lightly browned and flexible. Keep warm in a towel while cooking the remaining tortillas.
Fresh homemade corn tortillas are best enjoyed warm right off the skillet.
Tips
- Use warm water to help hydrate the masa harina properly.
- Keep the dough covered to prevent it from drying out.
- If the dough cracks, add a little more water.
- Use a hot skillet for the best texture and flavor.
- Store tortillas wrapped in a towel to keep them soft and warm.
Ways to Use
These homemade tortillas are perfect for:
- Tacos
- Street tacos
- Enchiladas
- Tostadas
- Quesadillas
- Taquitos
- Homemade tortilla chips
- Breakfast tacos
Frequently Asked Questions
What is masa harina?
Masa harina is a finely ground corn flour made from specially treated corn used to make authentic corn tortillas and other traditional dishes.
Can I freeze homemade tortillas?
Yes. Allow the tortillas to cool completely, then stack and freeze them in an airtight container or freezer bag.
Why are my tortillas cracking?
Dry dough is usually the cause. Add a little more warm water until the dough feels soft and pliable.
Final Thoughts
Making homemade corn tortillas from scratch is a simple traditional skill that brings fresh flavor to homemade meals. Whether you are making taco night special or learning to cook more from scratch, these easy homemade corn tortillas are a delicious recipe to keep on hand. Also try my homemade Flour Tortillas recipe. Want to make homemade cooking and kitchen projects even easier? Visit my Amazon storefront to shop some of my favorite kitchen tools, tortilla presses, cast iron pans, canning supplies, baking essentials, and homemade living favorites. I’ve gathered helpful products and everyday tools I personally enjoy using for cooking from scratch, preserving food, and creating a cozy homemade kitchen.
Corn Tortillas
Equipment
- 1 griddle
- 1 tortilla press
Ingredients
- 2 1/2 cups King Arthur Organic Masa Harina
- 1 pinch salt
- 1-2 cups warm water
Instructions
- In a large bowl, combine the masa and salt. Gradually add the warm water, stirring with your hands to make a cohesive dough.
- Using your hands, mix and knead the dough in the bowl for a minute or so, until it’s smooth and somewhat firm; it should feel like Play-Doh. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon to a tablespoon at a time. If you roll a piece into a ball and squeeze it and the edges crack, add more water a teaspoon to a tablespoon at a time.
- Preheat a griddle over medium heat for 5 minutes, or until evenly hot.
- Cut the two sides of a gallon zip-top bag to place on the tortilla press to keep the dough from sticking.
- Divide the dough into 16 pieces and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic or a damp kitchen towel to keep them moist.
- Working with one ball of dough at a time, sandwich it in the center of two pieces of plastic. Place the plastic-enclosed dough on the bottom plate of a tortilla press. Gently squeeze the handle of the press until the dough is about 5” in diameter.
- Peel the top piece of plastic and then the bottom piece away from the tortilla. Quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear.
- Cook the tortilla until it releases easily from the pan, 30 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.
- Using a spatula or your fingers, flip the tortilla and cook it until the bottom edges start to brown and some freckles appear, 60 to 90 seconds more.
- Flip the tortilla one more time and cook until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 to 20 seconds longer, until fully set and soft.
- Remove the tortilla from the heat and wrap it in a clean kitchen towel.
- Repeat the pressing and cooking process with the remaining dough.
