If you’re a true corn tortilla lover, you know that nothing beats the authentic taste and satisfying texture of a freshly made tortilla. Store-bought tortillas often fall short. They are stiff, fragile, and lacking that genuine flavor. In this post, we’re turning those disappointments into a thing of the past. We provide a simple corn tortilla recipe that brings back the soft, warm, and perfectly flavorful tortilla every time.

The best part? You only need three ingredients to follow this corn tortilla recipe!

Why Homemade Corn Tortillas?

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.Making your own corn tortillas has several advantages. When you have a great corn tortilla recipe, you’ll achieve:

Flavor: There’s nothing like the taste of freshly made corn tortillas. They have a slight char and a warm, soft texture that elevates any meal.
Texture: When you make tortillas from scratch, you can control the thickness and softness. This ensures they work perfectly for tacos, enchiladas, or even as a side for your favorite soups.
Simplicity: With just three basic ingredients, you can whip up a batch of tortillas quickly. Plus, it’s a fun process to involve family or friends in, making your meal even more special.

Corn Tortillas

Authentic, homemade corn tortillas made with just three simple ingredients—masa harina, water, and salt—for a fresh, flavorful side or taco base.

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Prep Time 15

Cook Time 10

Course Main Course

Cuisine Mexican

Servings 19

Calories 45 kcal

Equipment

Cast Iron Pan
Mixing Bowl
Tortilla Press optional

Ingredients

2 cups masa Harina Best: Maseca's Nixtamasa
1 1/2 cups hot water I heat it up in a pan
1 tsp sea salt optional

Instructions

Mix the Dough
In a medium bowl, whisk together the masa harina and salt. Gradually stir in the hot water until a soft, play-dough-like dough forms. The key to a great tortilla is a well-hydrated dough, so add the water slowly and adjust if needed.
Rest the Dough
Cover the bowl with a damp towel and let the dough rest for at least 20 minutes. This resting period allows the masa harina to fully hydrate, ensuring your tortillas are soft and pliable.
Divide and Roll
Divide the dough into 19 equal balls (about the size of a ping-pong ball). Keep the balls covered with a damp cloth to prevent them from drying out. If the dough feels too crumbly, feel free to add a teaspoon or two of warm water until you achieve the right consistency.
Press the TortillasUsing a tortilla press: Line it with a square of parchment paper or plastic wrap. Place one dough ball in the center and press until the tortilla is about ⅛” thick.No press? You can also use a heavy skillet or plate to flatten the dough between two pieces of parchment.
Cook
Heat a dry nonstick or cast-iron skillet over medium-high heat. Once hot, peel the tortilla off the paper and place it in the pan. Allow it to cook for 30–45 seconds per side, or until golden spots appear and the tortilla puffs slightly. Flip at least 3 times.
Tip: When cooking, look for the tortilla to puff up—this is a good indication that it’ will be extra flexible for those tacos.
Rest
Once done, place the cooked tortilla in a clean towel (or tortilla warmer) to keep it warm and steamy while you cook the remaining batches.

Keyword Corn tortillas, recipes, Tacos, Tortillas

Salud!

There’s a special satisfaction in making something from scratch, such as a corn tortilla recipe. These homemade tortillas are no exception. Not only do they taste better than store-bought, but the process itself is a rewarding way to connect with traditional cooking methods. Enjoy the process and the flavors. Feel free to experiment with the recipe until you find your perfect tortilla texture!

Feel free to comment below with your experience or any tweaks you made to the corn tortilla recipe. Happy cooking!

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Corn Tortilla Recipe