Homemade Corn Tortillas Recipe
Making corn tortillas from scratch is easier than you think! With just three simple ingredients, you can create soft, pliable tortillas that are perfect for tacos, enchiladas, or enjoying with your favorite dips. Follow this step-by-step guide for authentic and fresh homemade corn tortillas.
Print Share on Twitter Share on FacebookServings: 14 tortillas
Calories: 60kcal
Ingredients
- 2 cups 240 grams masa harina
- 1 1/2 to 1 2/3 cups hot water adjust as needed
- 3/4 teaspoon fine sea salt
Instructions
- Prepare the Dough
- Mix the Dry Ingredients: In a large mixing bowl, combine the masa harina and fine sea salt. Stir to evenly distribute the salt.
- Add the Water: Gradually pour in 1 1/2 cups of hot water while stirring the mixture with a spoon or your hands. Continue mixing until the dough comes together.
- Adjust Consistency: If the dough feels dry or crumbly, add more hot water, a tablespoon at a time, until it forms a soft, pliable ball. The dough should feel similar to playdough—moist but not sticky.
- Rest the Dough
- Cover the bowl with a damp kitchen towel and let the dough rest for 20-30 minutes. This allows the masa to fully hydrate, making the tortillas easier to work with.
- Divide and Shape
- Portion the Dough: Divide the dough into 12 equal portions for small tortillas or 8 portions for larger ones. Roll each portion into a smooth ball.
- Flatten the Dough: Place a ball of dough between two sheets of parchment paper or plastic wrap. Use a tortilla press or a heavy skillet to flatten it into a thin, round tortilla (about 6 inches in diameter).
- Cook the Tortillas
- Preheat the Skillet: Heat a dry cast-iron skillet or non-stick pan over medium-high heat.
- Cook the Tortillas: Place a tortilla on the hot skillet and cook for about 30 seconds until the edges begin to curl and the bottom has golden spots. Flip and cook for another 30-45 seconds on the second side. Flip again and cook for an additional 10 seconds to ensure even cooking.
- Keep Warm: Transfer cooked tortillas to a clean kitchen towel and cover to keep them warm while cooking the rest.
- Serve
- Serve your homemade corn tortillas warm and enjoy them with tacos, enchiladas, or your favorite fillings and toppings.
Video
Homemade Corn Tortillas Recipe
Notes
Tips for Perfect Corn Tortillas
- Use Quality Masa Harina: Opt for a high-quality masa harina for the best flavor and texture.
- Adjust Water Gradually: The amount of water needed can vary depending on the brand of masa harina and humidity levels. Add water slowly to get the right consistency.
- Tortilla Press Alternative: If you don’t have a tortilla press, use a heavy skillet or rolling pin to flatten the dough.
- Cook Immediately: For the freshest taste, cook the tortillas as soon as they’re shaped.
- Storage: Store cooked tortillas in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in a skillet before serving.
- Freeze for Later: Stack uncooked tortillas with parchment paper in between, place in a freezer bag, and freeze for up to 3 months. Cook directly from frozen as needed.
Nutrition
Serving: 50g | Calories: 60kcal | Carbohydrates: 12g | Fat: -4g | Saturated Fat: -4g | Sodium: 60mg | Fiber: 1.5g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.