About this recipe
Homemade corn tortillas are a taste of Mexico that you can bring to your kitchen with just a few simple ingredients and steps. If you’re making tacos and enchiladas or enjoying them fresh off the skillet, these tortillas are soft, flavorful, and worth the effort. Let me give you my ultimate guide to making perfect corn tortillas at home.
Ingredients
- Masa Harina is a special corn flour treated with lime (calcium hydroxide). There is red, blue, white, and yellow masa.
- Warm Water
- Salt (Optional)
- Plastic or Parchment Paper
- Tortilla Press (Optional)
- Comal or Cast-Iron Skillet
Step-by-Step Instructions
1. Prepare the Dough. In a large mixing bowl, combine 2 cups of masa harina with ¾ teaspoon of salt (if using). Gradually add 1½ cups of warm water, mixing as you go. Use your hands to knead the dough until it’s soft and pliable, similar to the texture of Play-Doh.
Pro Tip: If it feels too dry or crumbly, add more water, a tablespoon at a time. If it’s sticky, sprinkle in a bit more masa harina. Cover the dough with a damp towel and let it rest for 20-30 minutes. This allows the masa to hydrate, making it easier to work with fully.
2. Divide and Shape the Dough. Divide the dough into golf ball-sized portions (about 1-2 tablespoons each). Roll each portion into a smooth ball and keep them covered with a damp towel to prevent them from drying out.
3. Press or Roll the Tortillas. Place a dough ball between two pieces of plastic or parchment paper. If you have a tortilla press, use it to flatten the dough into a thin, even circle. No press? No problem! Use a rolling pin to gently roll it out, turning the dough to keep it around.
Pro Tip: Don’t press too hard, or your tortillas may tear. Aim for a consistent thickness.
4. Cook the Tortillas. Preheat your comal or skillet over medium-high heat. Place a tortilla on the hot surface and cook for 30 seconds. Flip it and cook for another 1 minute. Flip it once more and cook for 30 seconds. You’ll know it’s ready when it puffs slightly and has golden spots.
Pro Tip: If your tortilla doesn’t puff, press gently around the edges with a spatula during the final flip to encourage puffing.
5. Keep Them Warm. Transfer your cooked tortillas to a clean kitchen towel or a tortilla warmer to keep them soft and pliable while you finish the rest of the batch.
Tips for Perfect Corn Tortillas
- Use Fresh Masa Harina: Check the expiration date and store it in an airtight container to maintain freshness.
- Consistency Is Key: Your dough should be moist but not sticky. Adjust with small amounts of water or masa harina as needed.
- Work Quickly: Keep the dough covered with a damp towel while shaping and cooking to avoid drying out.
- Use a hot comal: Make sure your comal has the right temperature; use a hot skillet or comal to make your tortillas.
- Make Them Puff: Gently press on the edges with a spatula during cooking to help your tortillas puff up beautifully.
- Batch Cooking: Make extras! Stack cooled tortillas with parchment paper between each one and freeze them in an airtight bag for up to a month.
- How to store. Let your tortillas cool completely, wrap them in a clean kitchen towel, then place them in a plastic bag. Store in the fridge for three to five days.
How to make Corn Tortillas
Equipment
- Tortilla press or rolling pin
- Plastic or parchment paper
- Comal or cast-iron skillet
- Kitchen towel or tortilla warmer
Ingredients
- 2 cups masa harina
- 1½ cups warm water adjust as needed
- ¾ tsp salt optional
Instructions
- In a large mixing bowl, combine masa harina and salt.
- Gradually add warm water, mixing with your hand until the dough comes together.
- Knead for about 2 minutes until it feels like soft Play-Doh. Add water or masa harina as needed for consistency.
- Cover the dough with a damp kitchen towel and let it rest for 20–30 minutes to hydrate.
- Divide the dough into golf ball-sized portions (1–2 tbsp each).
- Roll into smooth balls and keep covered with a damp towel.
- Place a dough ball between two pieces of plastic or parchment paper.
- Press with a tortilla press or roll gently with a rolling pin into a 6-inch circle.
- Heat a comal or skillet over medium-high heat. Ensure it’s hot before starting.
- Place a tortilla on the skillet and cook for 30 seconds on the first side.
- Flip and cook for 1 minute on the second side.
- Flip again and cook for 30 seconds, pressing gently around the edges with a spatula to encourage puffing.
- Transfer cooked tortillas to a tortilla warmer or wrap them in a clean kitchen towel.
- Repeat with remaining dough balls.
Notes
Enjoy your fresh, homemade corn tortillas with tacos, enchiladas, or as the perfect accompaniment to your favorite dishes!
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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