Name: How to Make Corn Tortillas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups (8.5 oz) masa harina corn flour; 1/2 tsp salt; 1 1/2 cups warm water, plus more as needed

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Introduction

Corn tortillas are a staple of Mexican cuisine, offering a warm, slightly nutty flavor and a perfect base for tacos, quesadillas, and more. Making them at home is easier than you might think and delivers fresher, tastier results than store-bought alternatives.

A stack of about seven golden yellow corn tortillas with brown char marks is resting on a white cloth with blue stripes. The tortillas have a slightly rough texture with some uneven browning on the surface and edges. They are piled neatly, showing the round shape and thinness of each tortilla. The background is a white marbled texture, with parts of a dark cast iron pan slightly visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (8.5 oz) masa harina corn flour
1/2 tsp salt
1 1/2 cups warm water (plus more as needed)

Instructions

Step 1: In a mixing bowl, whisk together the masa harina and salt.
Step 2: Pour in the warm water and mix with a wooden spoon until combined.
Step 3: Knead the mixture by hand for a few minutes until you have a soft, non-sticky dough. Add more water or masa harina 1 tablespoon at a time as needed; the dough should be slightly softer than playdough and not feel wet or very dry.
Step 4: Let the dough rest for 20 to 30 minutes to allow moisture to absorb into the flour.
Step 5: Divide the dough into 16 portions, about 38 grams each or 1 1/2-inch rounds.
Step 6: Roll each portion into a ball, place them on a plate, and cover with plastic wrap or a damp kitchen towel.
Step 7: Heat a cast iron skillet over medium-high heat.
Step 8: Open a tortilla press and place one sheet of thick food-grade plastic on the bottom plate. Place one ball of dough on the plastic, then cover with a second sheet of plastic.
Step 9: Close the tortilla press and press down to flatten the ball into a 6-inch round. Carefully peel away the top plastic sheet, then place the tortilla in your palm and peel off the bottom plastic sheet with your other hand.
Step 10: Transfer the tortilla to the preheated skillet and cook for about 40 to 60 seconds per side, until dry on the bottom and lightly golden brown in spots. If the tortillas cook too quickly, reduce the heat to medium.
Step 11: Line an airtight container with a paper towel, then transfer the cooked tortilla to the container to steam, soften, and keep warm.
Step 12: Repeat the cooking and steaming process with the remaining dough balls.
Step 13: Serve warm or refrigerate leftovers in an airtight container. Reheat tortillas in a skillet with a little vegetable or olive oil for added moisture and flavor.

Tips & Variations

If you don’t have a tortilla press, you can flatten the dough balls using a heavy-bottomed pan or rolling pin between two sheets of plastic wrap.
Use warm water to help the masa harina hydrate properly and create a pliable dough.
For extra flavor, add a pinch of chili powder or cumin to the dough.
Keep cooked tortillas warm by wrapping them in a clean kitchen towel until ready to serve.

Storage

Store leftover corn tortillas in an airtight container or resealable bag in the refrigerator for up to 3 days. Reheat them in a hot skillet with a little oil to restore softness and flavor, or wrap in foil and warm in the oven.

How to Serve

A close-up view of a stack of round, thin corn tortillas with a slightly rough texture and some light brown spots from cooking. The stack has about twelve tortillas, folded in half and arranged leaning against each other. The tortillas are a warm yellow color and look soft yet firm. They rest on a white and blue striped cloth on a white marbled surface, with the edges of the cloth slightly wrinkled around the tortillas. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze homemade corn tortillas?

Yes, corn tortillas freeze well. Place parchment or wax paper between each tortilla to prevent sticking, then store in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.

What’s the difference between masa harina and regular cornmeal?

Masa harina is made from corn treated with lime (calcium hydroxide), which changes the flavor and texture and allows the dough to bind properly for tortillas. Regular cornmeal lacks this treatment and won’t produce the same results.