Homemade Corn Tortillas

Nothing beats the incredible taste and aroma of freshly made corn tortillas warming up your kitchen! Your family and friends will absolutely love these soft, flavorful tortillas that taste so much better than store-bought ones. The best part is you only need three simple ingredients to create something truly special.

Recipe Details

Timing & Servings: Prep Time: 40 minutes, Additional Time: 30 minutes, Total Time: 1 hour 10 minutes, Serves: 8 people, Yield: 16 tortillas.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Low-Sodium, Low-Fat, Soy-Free, High-Fiber, Heart-Healthy, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 110 Calories, 1g Fat, 24g Carbs, 3g Protein.

Ingredients You’ll Need

Masa harina: You’ll need 2 cups of this special corn flour, which you can find in the Latin foods section of most grocery stores. This isn’t regular cornmeal – it’s made from corn that’s been treated with lime, giving it that authentic tortilla flavor we all love!

Hot tap water: Use 1½ cups of hot water from your tap. The warmth helps bring the masa harina together into a smooth, workable dough that’s easy to handle.

Salt: Just ½ teaspoon of regular table salt adds the perfect amount of flavor without being too salty. It really brings out the corn taste!

How to Make Homemade Corn Tortillas

Step 1: Mix the masa harina, hot water, and salt in a medium bowl. Knead the dough right in the bowl with your hands for 2 minutes. The dough should feel smooth and form a nice ball easily. If it feels dry and crumbly, add more water one tablespoon at a time. If it’s too sticky, sprinkle in a bit more masa harina. Cover with a kitchen towel and let it rest for 30 minutes.

Step 2: Divide your rested dough into 16 equal pieces. Keep the dough covered with a kitchen towel while you work so it doesn’t dry out. Roll one piece in your hands to make a smooth ball. Place it between two pieces of plastic wrap and flatten with your palm. Use your palm or a rolling pin to make a 5-inch circle. You can also use a tortilla press if you have one!

Step 3: Heat a small cast-iron skillet over medium-high heat. Add your tortilla and cook until the edges start to curl and you see brown spots on the bottom, about 1 to 2 minutes. Flip it over and cook the other side until it has brown spots too, about 30 seconds to 1 minute. Turn the heat down to medium if it starts burning. While one tortilla cooks, you can shape the next one! Stack your finished tortillas and wrap them in a clean kitchen towel to keep them warm and soft.

Easy and Quick Homemade Corn Tortillas Version

Want to save some time? You can make smaller batches of just 8 tortillas using 1 cup masa harina, ¾ cup hot water, and ¼ teaspoon salt! The resting time is still important for the best texture, but you’ll have fresh tortillas on the table much faster. This is perfect for smaller families or when you just want a quick snack.

Serving Ideas

These warm tortillas make any meal feel special and complete! They’re perfect for soft tacos filled with your favorite proteins and fresh toppings. Try them with scrambled eggs and salsa for breakfast, or use them to scoop up hearty beans and rice. They also taste amazing with a simple spread of butter and a pinch of salt.

Storage

Store any leftover tortillas in an airtight container or zip-top bag in the refrigerator for up to 3 days. To reheat them, wrap a few in a damp paper towel and microwave for 15-20 seconds, or warm them in a dry skillet over medium heat for about 30 seconds per side. They’ll taste almost as good as fresh!

Substitutions

If you can’t find masa harina, you can sometimes substitute with masa preparada, but the texture might be slightly different. You can use warm filtered water instead of tap water if you prefer. For a slightly richer flavor, try adding a tablespoon of melted lard or vegetable oil to the dough, though it’s totally optional!

Pro Tips

• Perfect Dough Texture: The dough should feel like soft Play-Doh – smooth and pliable, not sticky or crumbly.
• Even Cooking: Don’t press down on the tortillas while they cook – let them puff up naturally for the best texture.
• Keep Warm: That kitchen towel trick really works! It keeps your tortillas soft and warm until you’re ready to serve.
• Batch Cooking: Make a double batch on weekends and freeze half for busy weeknight dinners.

FAQs

Can I make these tortillas without a tortilla press?

You bet! A rolling pin works perfectly, or you can even use your hands and a flat plate to press them out. The plastic wrap trick keeps them from sticking and makes cleanup super easy.

Why do I need to let the dough rest?

Sure, I know 30 minutes feels like forever when you’re hungry! But this resting time lets the masa harina fully absorb the water, making your tortillas much more pliable and easier to roll out without cracking.

Can I freeze these tortillas?

Absolutely! Let them cool completely, then stack them with parchment paper between each tortilla. Freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge and reheat as needed.

What if my tortillas keep breaking when I roll them?

No worries! This usually means your dough is too dry. Add a little more warm water, one teaspoon at a time, and knead it in. Also make sure you’re keeping the dough covered so it doesn’t dry out while you work.

Final Thoughts

I’d love to hear how your homemade tortillas turned out! Did you try any fun fillings or serving ideas? Drop a comment below and share your tortilla-making adventures with our cooking community. Happy cooking, friends!