How to Make Homemade Corn Tortillas
Learn how to make homemade corn tortillas with this easy-to-follow guide, including step-by-step photos and information on technique, ingredients, and tools you’ll need.
Homemade corn tortillas are essential to authentic Mexican cuisine. Sure, you can purchase a package of cheap corn tortillas from the local grocer, but the homemade version has a fresh corn flavor that brings the meal home. They’re also extremely easy to make.
It doesn’t take much time, and it really is worth making your tortillas as home. Clean up is pretty easy, and once you experience the flavor, you’ll want to make them fresh all the time.
Let’s talk about we make them, shall we?
How to Make Homemade Corn Tortillas – the Recipe Steps
Ingredients
- 1 cup masa harina
- 1/2 cup water (+ more as needed)
- Pinch of salt
Cooking Directions
- Heat pan to medium-high heat.
- In a mixing bowl, add masa, water and salt. Mix to form a dough. If it feels too dry, add water a little at a time to achieve the needed consistency. It should not be too wet as to be too sticky. It will be soft and consistent but won’t stick to your hands.
- Form the dough into 8 golf-ball-sized balls.
- Line a tortilla press with parchment paper or wax paper and press each of the balls into a flat tortilla. If you do not have a press, use a rolling pin and get them nice and flat.
- Dry cook them on the hot pan or cast iron skillet about 1-2 minutes on the first side, until they begin to brown and puff up, then flip and cook 30-60 seconds more until browned and cooked through.
- Serve!
NOTE: The pan cooking time can vary depending on the heat level. Just look for the tortillas to brown and grow puffy.
Step by Step Instructions
Add the Masa Harina to a Mixing Bowl
Add Water and Salt, and Mix.
Form the dough into 8 golf-ball-sized balls.
Press!
Isn’t that a nice looking tortilla? Now they’re ready for pan roasting.
Homemade Tortillas – Great for Mexican Dishes and More
Equipment Needed for Making Homemade Corn Tortillas
You can purchase your own tortilla press and tortilla holder/warmer from the following links. NOTE: These are affiliate links, so we do get a commission.
Tortilla Press: IMUSA, VICTORIA-85008, Cast Iron Tortilla Press, Black, 8-Inches
Tortilla Holder/Warmer: IMUSA, MEXI-1000-TORTW, Tortilla Warmer, Brick Color, 8.5-Inches
Recipe Tips & Notes
Here are some questions I get about making corn tortillas as home.
Do I Need a Tortilla Press to Make Corn Tortillas?
You do not need a tortilla press to make homemade corn tortillas, but it does make the job easier. The tortilla press makes it much easier to get a flat, consistent tortilla. If you do not have one, use a rolling pin or a heavy pan to flatten the dough into tortillas.
How Can I Prevent My Corn Tortillas From Drying Out
If you are making a large batch of tortillas, cover the stack of freshly pressed dough with a slightly damp towel to keep them slightly moist. If you do not cook them right away, they may dry out rather quickly.
Try These Homemade Corn Tortillas on Some of My Popular Taco Recipes
- Baja Fish Tacos
- Chorizo con Huevos
- Carne Asada Tacos
- Tacos al Pastor
- Beef Enchiladas
- Rajas Poblanas
- See All Taco Recipes
You might also like:
- How to Make Homemade Tortilla Chips (use your fresh tortillas!)
- Ghost Pepper Chips
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Corn Tortillas Recipe
Equipment
- Tortilla press
Ingredients
- 1 cup masa harina
- 1/2 cup water + more as needed
- Pinch of salt
Instructions
- Heat pan to medium-high heat.
- In a mixing bowl, add masa, water and salt. Mix to form a dough. If it feels too dry, add water a little at a time to achieve the needed consistency. It should not be too wet as to be too sticky.
- Form the dough into 8 golf-ball-sized balls.
- Line a tortilla press with parchment paper and press each of the balls into a flat tortilla. If you do not have a press, use a rolling pin and get them nice and flat.
- Dry cook them on the hot pan about 1-2 minutes on the first side, until they begin to brown and puff up, then flip and cook 30-60 seconds more until browned and cooked through.
- Serve!
Nutrition
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thank u