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Corn Tortillas

Homemade Corn Tortillas are soft, flavorful, and incredibly easy to make with just masa harina, water, and salt. A staple in Mexican cuisine, they bring an authentic touch to tacos, enchiladas, or any dish. Freshly made, they’re far superior to store-bought versions—warm, pliable, and perfect for any meal!
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Prep Time 8 minutes
Cook Time 2 minutes
resting time 1 minute
Total Time 11 minutes
Course Side Dish
Cuisine Mexican
Servings 12 Tortillas

Equipment

  • Large Bowl for mixing corn flour and warm water
  • Measuring Cup
  • Large Skillet pre-heat on medium high
  • Tortilla press you can sub for 2 plates

Ingredients
  

  • 1 cup corn flour (masa) masa is corn flour with a lime wash, giving a distinct flavor and finish.
  • ¾ cup warm water warm water helps facilitate mixture.
  • pinch salt optional

Instructions
 

  • Mix the masa harina and water – Place the masa harina in a large bowl. Slowly add warm water a little at a time, mixing with your hands until all the water is absorbed.
  • Knead the dough – Work the dough with your hands for about 2-3 minutes until it forms a smooth, pliable ball. The texture should feel like soft playdough—neither too dry nor too sticky.
  • notes: If the dough cracks when pressed, add a little more water.If the dough is too sticky, add a little more masa harina.
  • Heat a comal (flat griddle) or a large skillet over medium-high heat for a few minutes.
    The surface should be hot enough that a drop of water sizzles immediately.
  • Shape the Tortillas - Take a small portion of dough and roll it into a golf ball–size ball (about 1 1/2 inches / 4 cm in diameter).
    Place the dough ball between two sheets of plastic (cut from a freezer bag) to prevent sticking.
    Use a tortilla press or a heavy glass dish to gently press the dough into a thin, round tortilla (about 1/8 inch or 3 mm thick and 6 inches or 15 cm in diameter)
    Female chef prepares tortillas with a tortilla press in a home kitchen, showcasing culinary skills.
  • Remove the Tortilla from the Plastic - Open the tortilla press and carefully peel off the top plastic sheet.
    Transfer the tortilla to your hand, holding it with the plastic still attached on one side.
    Carefully peel off the bottom plastic sheet by flipping the tortilla onto your other hand.
    notes: If the tortilla cracks at the edges, the dough is too dry—knead in a little more water.
    If the tortilla sticks and breaks, the dough is too wet—knead in a little more masa harina
    Young Hispanic woman making traditional tortillas indoors, showcasing cultural culinary skills.
  • Cook the Tortilla - Place the tortilla on the hot comal and cook for about 30–40 seconds until the edges start to dry.
    Flip the tortilla and cook for another 40–45 seconds until you see light brown spots.
    Flip one last time and cook for another 15 seconds, pressing lightly with your fingers or a spatula to encourage it to puff up.
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  • Keep Warm & Serve - Transfer the cooked tortilla to a cloth napkin or kitchen towel to keep warm.
    Repeat the process with the remaining dough.
    Store the tortillas in a natural fiber tortilla basket to keep them soft and warm.
  • Tips for the Best Corn Tortillas
    ✅ Adjust Water as Needed – If tortillas crack at the edges, add more water; if they stick, add more masa harina.
    ✅ Cook at the Right Heat – If tortillas burn too fast, lower the heat slightly. If they don’t puff, increase the heat.
    ✅ Press Evenly – A consistent thickness helps them cook properly and puff up.
    Enjoy your fresh homemade corn tortillas with your favorite fillings! 🌮