This homemade corn tortilla recipe is easy to make with 3 ingredients and yields the most delicious, soft, foldable, and naturally gluten-free corn tortillas.
After learning how to make homemade flour tortillas earlier this month, it’s time to learn how to make their famous (and naturally gluten-free!) counterparts…
…homemade corn tortillas! ♡
These traditional Mexican-style corn tortillas are easy to make with just 3 ingredients, they are naturally gluten-free, and full of the yummiest toasted corn flavors. But in my opinion, the best thing about fresh homemade corn tortillas is that they are legit-easy to roll and fold!! No cracking, breaking, or complicated re-warming instructions required here. These freshly-made corn tortillas are soft and pliable and will fold up beautifully into your favorite tacos or enchiladas. Or, of course, you can fry any of the leftovers to make tortilla chips, chilaquiles, nachos and more.
So today, I’m sharing my go-to recipe for making classic corn tortillas, plus all of my best tips and shortcuts to make the process a bit easier and more foolproof. I’ve also included an option below for how to roll out these guys out without a tortilla press, if you do not have one. But if you plan to make them regularly, a tortilla press is incredibly helpful with corn tortillas and worth the investment.
Alright, well gather up your three ingredients and let’s make some homemade tortillas together!
Corn Tortillas Recipe | 1-Minute Video
Homemade Corn Tortilla Ingredients
To make homemade tortillas, you will need the following three ingredients (amounts listed in the recipe below):
- Masa harina: Which translates in Spanish to mean “corn flour,” but please note that masa harina is different than cornmeal and American cornflour (which is just finely-ground corn meal). Mexican masa harina is made from nixtamalized corn, so if you peek at the ingredient label, it should always include both corn (maíz) and hydrated lime. Maseca is the most popular brand of Mexican masa harina, available in white, yellow or blue. Or if you are looking for an organic masa marina, I would recommend Bob’s Red Mill. It is typically available either in the Latin American section or the flour/baking section of your local grocery store.
- Hot water: The amount of hot water needed may vary slightly, depending on the brand of masa harina that you use.
- Fine sea salt: To bring out the delicious corn flavor in our corn tortillas. If you are using standard table salt, note that you will need to use slightly less.
The following equipment is also recommended:
- Non-stick skillet, comal or griddle: You will need some sort of non-stick pan to cook the tortillas, so that they do not stick while cooking. I used a seasoned cast-iron skillet, which worked great.
- Tortilla press (optional): I’m always hesitant here to recommend single-use kitchen gadgets. But if you love homemade corn tortillas, a tortilla press is 100% worth the investment. It is super-simple to use and presses the tortillas quickly and evenly. That said, if you do not own a tortilla press, you can also just use a flat-bottomed skillet to press your tortillas between two sheets of plastic (my best alternate recommendation). Or you can use a rolling pin to roll the tortillas out between two sheets of plastic (not quite as easy).
- Tortilla warmer (optional): Also optional but quite handy for keeping your tortillas soft and warm. That said, if you do not own a tortilla warmer (I actually don’t), you can just store the cooked tortillas in a bowl wrapped in a clean kitchen towel.
- Medium (2-tablespoon) cookie scoop (optional): Pro tip!! A medium (2-tablespoon) cookie scoop is the perfect size to easily measure out the proper amount of dough to make standard (5-6 inch) tortillas. Highly recommend. That said, if you do not own a medium cook scoop, you can just use a spoon to eyeball (or weigh) the an approximately 2-tablespoon scoop of dough.
How To Make Corn Tortillas
So here’s the thing about corn tortillas — they are quite easy to make, but it will take a bit of hands-on practice to learn how wet the dough should be, how to press the tortillas, and how quickly they will cook. So if this is your first time making corn tortillas, have a bit of patience with the process, and I promise that you will learn quickly as you go. And of course — the end result will be deliciously worth it! ♡ Here is the basic overview of the recipe instructions (full details in the recipe below):
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Mix the dough: First things first — mixing the dough! Pull out a big mixing bowl and briefly whisk the masa harina and salt together, then gradually stir in 1.5 cups of the hot water until an evenly-mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl (or you can knead it on a floured surface) until it’s smooth and forms a cohesive ball. But pay close attention to the texture — it should feel springy and firm, similar to the texture of Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
- Rest the dough. Cover the bowl with the dough with a damp kitchen towel (or paper towel) and let it rest for about 10 minutes.
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Portion the dough. Then use a medium cookie scoop (my preference!) or a spoon to scoop a 2-tablespoon ball of dough (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
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Press the dough balls. Place the dough ball between two pieces of plastic in the center of a tortilla press. (I use a ziplock bag; see notes below.) Then gently press the dough ball until it forms a 4- to 5-inch flat tortilla. At this point, I recommend doing a quick texture-check of the tortilla. If it peels away easily from the plastic, it’s good to go! If it’s sticky and does not peel away, your dough is too wet, so I would recommend kneading a bit more flour into the batch of dough before scooping out more dough balls.
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Cook the tortilla. When your tortilla is ready to go, heat a non-stick skillet or comal over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign! Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.
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Repeat with the remaining tortillas. I recommend keeping the cycle going by cooking one tortilla while pressing the next dough ball at the same time. If you notice that the skillet begins to seem too hot as time goes on, just turn down the heat a bit.
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Serve. The tortillas will continue to soften a bit more as they sit in a stack in your tortilla warmer (or wrapped in a towel). So I recommend using the tortillas at the bottom of the stack first — they will be the softest. Serve however you would like and enjoy! :)
Homemade Corn Tortillas FAQ
Are corn tortillas gluten-free and vegan? Yes, this homemade corn tortilla recipe is gluten-free and vegan. But store-bought corn tortillas occasionally include gluten and/or lard, so be sure to always double-check the label.
How to make white, yellow or blue corn tortillas? Just purchase your desired color of masa harina — either white, yellow or blue.
How to reheat corn tortillas? Definitely do not microwave leftover corn tortillas (they will dry out and likely crack when folded) or try to reheat them in oil (they will get crispy). To reheat corn tortillas, either heat a non-stick skillet over medium-high heat, and then cook each tortilla for 15-30 seconds per side until warmed through. Or, if you have a gas burner, you can very carefully use tongs to place the tortillas one at a time directly over the flame. Then as soon as a tortilla start to brown, flip and cook it on the second side until browned, then remove from heat. (Keep an extremely close eye on the tortillas if cooking over a gas stove so that they do not burn.) It’s important to always reheat corn tortillas one at a time, and immediately transfer them to a tortilla warmer or wrap in a clean kitchen towel to store until ready to serve.
How to store corn tortillas? I recommend wrapping leftover corn tortillas in plastic wrap, beeswrap, or storing them in a ziplock bag (with the excess air pressed out) in the refrigerator for up to 2-3 days. You want to avoid letting the tortillas dry out, so try to minimize excess air being trapped into whichever storage option you choose.
How many carbs in a corn tortilla? If you make 15 tortillas with this recipe, each corn tortilla will have approximately 12.5 grams of carbohydrates.
Corn vs flour tortillas — when to use each? Up to you! Flour tortillas are sturdier, and thus are traditionally used for burritos, fajitas, quesadillas, Tex-Mex tacos, Tex-Mex enchiladas, etc. Corn tortillas are traditionally used for Mexican tacos, Mexican enchiladas, flautas, chilaquiles, taquitos, corn tortilla chips, etc. But that said, nowadays many people use corn and flour tortillas interchangeably, so feel free to use them however you prefer.
Ways To Use Corn Tortillas
Here are a few of my favorite ways to use corn tortillas!
- Tacos: Load corn tortillas up with your favorite taco fillings.
- Tostadas: Toast or fry the corn tortillas then serve them (flat) with your favorite toppings.
- Enchiladas: Soak corn tortillas in red or green sauce, fill with your favorite enchilada fillings, then roll them up, top with extra sauce, and bake to make enchiladas.
- Corn tortilla chips: Cut the corn tortillas into triangles, deep fry in oil (or bake), then sprinkle with salt.
- Chilaquiles: Make corn tortilla chips (above), then cook in your favorite red or green sauce with eggs.
- Nachos: Make corn tortilla chips (above), then load up with your favorite nacho cheese and toppings.
Homemade Corn Tortillas
Ingredients
- 2 cups (240 grams) masa harina
- 1 1/2 to 1 2/3 cups hot water*
- 3/4 teaspoon fine sea salt
Instructions
- Mix the dough: In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 1 1/2 cups hot water, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough's texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
- Rest the dough. Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
- Portion the dough. Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
- Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press. (I use a ziplock bag; see notes below.) Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
- Cook the tortilla. Heat a non-stick skillet or comal over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign! Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.
- Repeat with the remaining tortillas. I recommend keeping the cycle going by cooking one tortilla while pressing the next dough ball at the same time. If you notice that the skillet begins to seem too hot, just turn down the heat a bit.
- Serve. The tortillas will continue to soften a bit more as they sit in a stack in your tortilla warmer (or wrapped in a towel). So I recommend using the tortillas at the bottom of the stack first -- they will be the softest. Serve however you would like and enjoy! See storage instructions below.
Notes
Did you make this?Let me know how it turned out in the comments below!
What if I want crunchy tortillas? Can these be fried into shape?
I use parchment paper and then keep it stored in a ziplock bag to reuse a couple of times. Don’t waste plastic bags.
Absolutely sensational! I needed the little bit of extra flour to my 1.5 cups water – glad you detailed how to know the consistency we should be looking for. I also think my pan needed to be hotter but it didn’t impact taste. Absolutely divine. Definitely making more of these. Just bought a warmer for next time too.
Easy and delicious recipe! The tortilla press makes a big difference and the pieces of plastic are a must. I saved a very thick food grade bag from an online order and cut a couple tidy squares that I can wash and reuse repeatedly. Love these.
First time making these and they went down a storm with the family. Now a firm favourite and we’re never buying ready made one again!
Turned out absolutely perfect. You cannot go wrong with ANY recipe on this site.
I made these to go with some shredded chicken tacos tonight. My 32 year old stepson came over for dinner and said they were, hands down, the best corn tortillas he’s ever had. Between 4 people, that batch of 15 tortillas was gone in no time! I also hate buying single use appliances (I still refuse to buy a rice cooker), but I might have to invest in a tortilla press now!
Followed the recipe exactly and our first time making corn tortillas was a hit! So much softer and tastier than store bought. We love that they don’t fall apart. We did use a tortilla press and that made it really easy. Thanks for the great recipe.
Making homemade tortillas was one of the first activities my home stay family brother prepared for me and my Norwegian roommate, Ingrid, in Mexico. I was very tired that day and remember watching them try to work with the meal and we all decided we needed to respect Mexican women who knew how to do this so efficiently.
Later I worked in a restaurant that served homemade tortillas, which meant that we ordered the tortilla dough every few days and it would arrive in flour balls sprayed with alcohol to be preserved enough to press by hand and cook through the next business day. The cost of making the tortilla balls in house was too much for the restaurant to be able to afford. For our upper class guests from the airport, we had to explain the presence of alcohol in the dough which was fresh due to some of their dietary restrictions. I used to give the dough balls to children to play with as play dough while they were waiting for their food to come, and I was authorized to make sopapilla baskets for dessert for any table that stood out, that could be dipped in honey. The sopapillas are easy to make from the same dough, just stretched into a small round circular disk and fried, and then covered in cinnamon and sugar, with honey to dip them in, or fried icecream, which is just basically a scoop of icecream on top of a sopapilla.
I had to start with corn meal for this one. I found it is pos
possible to nixtamalize the corn meal by boiling it for 45 minutes with lime juice, but then I couldn’t figure the same water ratio because of the evaporation but then I froze the dough, and it seemed to turn into a great gluey kind of substance that made some very flat tortillas that I pressed in parchment paper, both sides, and then placed in the pan on the parchment paper, and when they were ready, they peeled right of from between them. I left the dough on a table and it just looked so formulated that I made fresh tortillas for the next four or five days from the same dough. I do not know if that is the healthiest way to make them, but they kept getting thinner and thinner and stronger and stronger, and less and less grainy.
After reading the ingredient list on the store bought corn tortillas, I decided to make them myself. Great recipe! Thank you!