If you've never made corn tortillas before, you're missing out! With just 3 ingredients and a little practice, you can create soft, authentic tortillas that will take your tacos and enchiladas to the next level. Once you try them, you won't be able to go back to store-bought ones. And they're naturally gluten-free.
With a few simple ingredients and some basic equipment, you can make fresh corn tortillas at home that are sure to impress. I know I was the first time I saw someone make them.
Use them as a base for tacos, enchiladas, taquitos, quesadillas, or our beloved pastel Azteca recipe.
Remember to use high-quality masa harina and a little patience when making your tortillas.
Don't be afraid to experiment with different flavors, fillings, and sizes to create your own unique tortillas. After all, it's you eating them.
And most importantly, enjoy the process! Making tortillas can be a fun and rewarding experience. And you can make tortilla chips with leftovers.
Why make tortillas at home
- Freshness: you can make them on demand as you want to eat them, so they'll always be fresher than store-bought ones, which may have been sitting on the shelf for weeks or months.
- Taste: they are made with fresh, high-quality ingredients and do not contain any preservatives or additives.
- Customization: make them thicker or thinner, add your favorite spices or herbs, or even make flavored tortillas like spinach or beet.
- Cost-effective: they can be cheaper than buying them at the store, especially if you make them in large batches and freeze them for later use.
Ingredients
- Masa harina: you can't make corn tortillas without it. Don't substitute it for regular cornmeal or cornflour. You can easily buy it online, and there are different types: Maseca blue masa harina (this brand is one of the most popular worldwide), Bob Red Mill's golden masa harina, King Arthur's white organic masa harina, Masienda red masa harina.
- Salt: I like using kosher salt, but regular table salt works fine.
- Water.
See the recipe card towards the end of this post for quantities.
What is masa harina?
Masa harina is the key ingredient in making corn tortillas.
It's a type of corn flour treated with lime and water (called slaked lime) to make it more digestible and nutritious.
You can find masa harina at most grocery stores, either in the baking aisle or the Hispanic foods section.
Look for a brand that's 100% corn flour without any additives.
Variations
- Flavored: add herbs, spices, or other flavorings to the masa harina before mixing it with water. Cilantro, garlic, and cumin are all great options.
- Colored: add natural food coloring to the dough to create colorful tortillas. For example, add beet juice for red tortillas or spinach for green tortillas.
- Stuffed: fill them with cheese, beans, meat, or other fillings before cooking. Fold the tortilla in half over the filling and cook as usual.
- Sweet: Add sugar or honey to the masa harina before mixing it with water. They will color differently when you cook them. These are great for breakfast or dessert.
- Flour tortillas: use all-purpose flour instead of masa harina.
How to make corn tortilla dough
All the ingredients are mixed in one bowl with a wooden spoon. Start with less water than specified initially, so adjusting later is easier.
At first, the mixture will look rough and not come together completely. It still needs to be kneaded.
Knead the dough on a clean surface until it's smooth and pliable. It will go from shaggy and somewhat grainy to soft and even in texture, similar to Play-Doh. If you make indentations with your fingers, they will stay put. If this doesn't happen, let the dough ball rest, covered with a kitchen towel, for 15 minutes.
Use the palms of your hands to make round balls the size of a golf ball or about 2 tablespoons (25-30 grams).
Using a tortilla press
This is an easy way to make a lot of tortillas as you won't be using your arms so much (as when using a rolling pin), and they'll come out evenly shaped without much effort.
They can be easily purchased online: Chef Tacos tortilla press and Abuso adjustable tortilla press to name a few.
Start by placing the dough ball in the middle of the press lined with wax paper.
When you close the press and apply force, the dough expands and the tortilla is formed.
The round discs of dough spread out and come out evenly shaped every time.
Carefully peel the plastic sheet and you have your tortilla ready to cook.
Using a rolling pin
The old-fashioned way before presses were widely available.
You'll have to get the hang of it to make perfectly round tortillas, but it just takes some practice.
The easiest way is to roll the dough balls between wax or parchment paper sheets. It'll prevent sticking.
Use the same sheets for a few tortillas and then turn them over and use them again.
Cooking the tortillas
It takes about a minute on each side. They will burn in spots, sometimes bubble or puff, which is fine.
How hot should the griddle or skillet be? Medium heat works well for us. You might get the right temperature for you after a few tortillas.
Keep them warm on a plate covered with a clean kitchen towel.
Troubleshooting common issues
- Don't overwork the dough: it makes it tough and difficult to shape the tortillas. Stop kneading when the dough is smooth and not sticky.
- Use parchment paper or plastic wrap: this helps prevent the dough from sticking to the tortilla press or rolling pin.
- Don't overcook the tortillas: it can make them dry and hard. Cook them for about 30 seconds on each side or until they start to puff up and get brown spots.
- Practice makes perfect: don't get discouraged if your first few tortillas don't turn out perfectly. Practice makes perfect, and soon you'll be making delicious, homemade tortillas with ease.
Equipment
Let's talk about tortilla presses.
They are kitchen tools used to flatten and shape the ball of masa or dough into tortillas. They come in various sizes and materials, including cast iron, aluminum, and wood.
When choosing a tortilla press, consider the size of the press and the material it's made of. A larger press can make larger tortillas, while a smaller press may be more convenient for storage.
- Cast iron tortilla presses are more durable and can provide more even pressure, but they also tend to be heavier.
- Aluminum tortilla presses are lightweight and easy to handle but may not last as long.
- Wooden tortilla presses are a traditional option and can provide a unique texture to the tortillas, but they require more maintenance and may not be as durable as metal options.
Overall, a tortilla press can be a useful tool for making homemade tortillas, and choosing the right one depends on personal preference and intended use.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Keep the tortillas warm: Keep them warm while you cook them by covering with a clean dish towel. This helps keep them soft and pliable.
- Storing: keep the cooked tortillas in an airtight container or plastic bag in the refrigerator for up to a week. You can also freeze the tortillas for up to 3 months. To do so, separate them with parchment paper or plastic wrap to prevent from sticking together.
- Reheating: wrap them in damp paper towels and microwave for about 15-20 seconds or until warm. You can also heat them in a dry skillet over medium heat for about 10-15 seconds on each side.
- Reviving stale tortillas: if they have gone stale, revive them by wrapping them in a damp paper towel and microwaving for 10-15 seconds. This will help soften the tortillas and make them pliable again.
Related recipes you might like:
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Print
Homemade Corn Tortillas
With just 3 ingredients and a little practice, you can create delicious, authentic, homemade corn tortillas that will take your tacos and enchiladas to the next level.
- Total Time: 18 minutes
- Yield: 15 tortillas
Ingredients
- 2 cups masa harina
- 1 cup (or more) warm water
- ½ teaspoon salt (can be omitted)
Instructions
- Combine masa harina and salt (if using) in a large bowl.
- Stir as you slowly add the warm water, until a dough forms. It should be smooth and moist but not sticky.
- Knead the dough for a few minutes until it becomes smooth and elastic.
- Divide the dough into golf ball-sized portions.
- If using a rolling pin: roll one dough ball at a time between two sheets of plastic wrap or wax paper (to prevent sticking) until you have a thin tortilla.
- If using a tortilla press: use a plastic sheet to cover the press, place the dough ball in the center, close it and apply even pressure to flatten it into a tortilla.
- Carefully remove the tortilla from the sheet or press.
- Cook on a hot skillet or griddle at medium heat.
- Cook for 1-2 minutes on each side or until the tortilla is lightly browned and slightly puffed. Use a spatula to flip them over.
Notes
- Masa harina: you can't make corn tortillas without it. Don't substitute it for regular cornmeal or cornflour. You can easily buy it online, and there are different types: Bob Red Mill's golden masa harina, King Arthur's white organic masa harina, Masienda red masa harina, Maseca blue masa harina (this brand is one of the most popular and well-known).
- Don't overwork the dough: it makes it tough and difficult to shape the tortillas. Stop kneading when the dough is smooth and not sticky.
- Use parchment paper or plastic wrap: this helps prevent the dough from sticking to the tortilla press or rolling pin.
- Don't overcook the tortillas: it can make them dry and hard. Cook them for about 30 seconds on each side or until they start to puff up and get brown spots.
- Practice makes perfect: don't get discouraged if your first few tortillas don't turn out perfectly. Practice makes perfect, and soon you'll be making delicious, homemade tortillas with ease.
- Keep the tortillas warm: Keep them warm while you cook them by covering with a clean dish towel. This helps keep them soft and pliable.
- Storing: keep the cooked tortillas in an airtight container or plastic bag in the refrigerator for up to a week. You can also freeze the tortillas for up to 3 months. To do so, separate them with parchment paper or plastic wrap to prevent from sticking together.
- Reheating: wrap them in damp paper towels and microwave for about 15-20 seconds or until warm. You can also heat them in a dry skillet over medium heat for about 10-15 seconds on each side.
- Reviving stale tortillas: if they have gone stale, revive them by wrapping them in a damp paper towel and microwaving for 10-15 seconds. This will help soften the tortillas and make them pliable again.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Bread
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/15
- Calories: 59
- Sugar: 0 g
- Sodium: 78.1 mg
- Fat: 0.5 g
- Carbohydrates: 12.8 g
- Fiber: 1.6 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Keywords: corn tortillas
David Scott Allen says
I agree with you 100%! I have not purchased a corn tortilla in years — they are just too easy to make. The abuela who taught me how to make them showed me how she uses a washed grocery store bag to line the press. Your recipe is almost identical (she omits the salt). Thanks for sharing this and for reminding me I need tacos soon!
Paula Montenegro says
Exactly David, they're so easy! You're right about the salt; the older generation doesn't use it really. I sometimes do, sometimes don't, depends on the filling. The bag reminds me of all those little tricks I love about vintage recipes. Have a great week!