Learn how to make homemade corn tortillas from scratch with this simple recipe and only 3 ingredients - masa harina, water, and salt - so much better than store bought. Includes step-by-step instructions and discussion of tools needed.
Perfect for Birria Tacos or Mexican Carnitas!
How to Make Corn Tortillas
Homemade corn tortillas are essential to authentic Mexican cuisine, where they are known as "Tortillas de Masa" or "Tortillas de Maiz".
You can purchase a package of cheap corn tortillas from the local grocer, but homemade corn tortillas offer a fresh corn flavor that makes them vastly superior. They’re also extremely easy to make.
You really only need 3 ingredients: Masa Harina, Water and Salt. Masa harina is a corn flour used widely in Mexica cuisine, and essential for making homemade corn tortillas.
It doesn't take much time, and it really is worth making your own tortillas at home. There are many good ones on the market available at your local grocery store, but these are so much better, and far more satisfying since you made them from scratch.
Clean up is easy, and once you experience the flavor, you'll want to make them fresh all the time.
Let's talk about how to make corn tortillas, shall we?
Homemade Corn Tortillas Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Masa Harina. Masa harina is made from nixtamalized corn that is ground into flour. Learn more about it.
- Warm Water.
- Salt.
How to Make Corn Tortillas, Homemade - the Recipe Steps
Mix together the masa harina, water, and salt in a large bowl. Use your hands to mix the dough thoroughly and form a large dough ball.
The dough ball should have the consistency of playdough or soft clay, holding its shape without cracking.
If the dough feels too dry, add 1 teaspoon water at a time and continue kneading. It should not be too wet as to be too sticky.
Rest the masa, then form the tortilla dough into 16 golf-ball-sized balls.
Line a tortilla press with plastic wrap - I like to use a thick sealable baggie that I slice open - 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.
Keep the tortillas on a plate covered with a damp cloth so they do not dry out.
It is best to cook your corn tortillas right away or else they can dry out. You can cook them know and warm them up later for serving.
How to Cook Corn Tortillas
Dry cook the tortillas on a cast iron skillet over medium-high heat for 1-2 minutes on the first side, until they begin to brown and puff up, then flip and cook 30-60 seconds more until brown spots appear and the tortillas are cooked through.
You don't need oil. It is best to use a dry skillet.
NOTE: The pan cooking time can vary depending on the heat level. Just look for the tortillas to brown and grow puffy.
Keep warm and enjoy! Time to make some tacos!
Storage & Leftovers
Keep your tortillas warm in a tortilla warmer or covered in a warm, clean kitchen towel for serving. Store any unused corn tortillas in the refrigerator in a sealed container for 1-2 days. Warm them on the stovetop in a pan to enjoy again.
Corn tortillas can be frozen in vacuum sealed bags for 3 months or longer. Be sure to keep them very dry while packaging for freezing. Then, thaw and warm as needed.
I do not recommend freezing unused masa dough. Keep it in the fridge in a sealed container for 1-2 days.
That's it, my friends. I hope you enjoy this homemade corn tortillas. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Recipe Tips & Notes
Here are some questions I get about making corn tortillas as home.
- Use Top Quality Masa Harina. You'll get the best results from a high quality brand of masa harina. I recommend Bob's Red Mill or Maseca. Do not use masa that is expired.
- 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.
Additional Tips for Making Corn Tortillas
I took a cooking class in Charleston, SC, recently where I learned even more about making homemade corn tortillas. I learned some great tips that I'd love to share.
You can use different colors of masa harina to make your tortillas, including white, red, and blue.
You can add dried spices and herbs to your masa dough as well or flavoring, and also use different liquids instead of water. We had multiple options, like carrot juice, spinach juice, and beet juice, which affects the flavor and color of your corn tortillas.
Here's me working with carrot juice and white masa, along with other combinations, for some fun and interesting results!
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
- Tostadas De Tinga (Chicken Tinga Tostadas)
- See All Taco Recipes
You might also like:
- How to Make Homemade Tortilla Chips (use your fresh tortillas!)
- Ghost Pepper Chips
- How to Cure a Molcajete
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 (How to Make Corn Tortillas)
Equipment
- Tortilla press
Ingredients
- 2 cups masa harina
- 1-1/2 cup water + more as needed
- 1/2 teaspoon salt (or to taste)
Instructions
- In a mixing bowl, add masa, water and salt. Hand mix to form a dough and knead for 2 minutes. It should have the consistency of playdough. If the dough feels too dry, add 1 teaspoon water at a time and continue kneading. It should not be too wet as to be too sticky.
- Rest the masa dough for 10 minutes in the bowl, covered with a damp cloth.
- Form the dough into 16 golf-ball-sized balls.
- Line a tortilla press with plastic wrap 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. Keep the tortillas on a plate covered with a damp cloth so they don't dry out.
- Heat pan to medium-high heat.
- Dry cook the corn tortillas on the hot pan for 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.
- Keep warm and serve.
Notes
Nutrition Information
Homemade corn tortillas are naturally gluten free!
NOTE: This recipe was updated on 6/24/24 to include new information and photos. It was originally published on 4/26/14.
Mary says
Hey Mike! I have a tortilla press, but when I press my tortillas, they don’t come out in an even thickness. Got any pointers that can help?
Mike H. says
Hmmmm... Unless you've already tried it, see if one of the following helps: use parchment paper or plastic on both sides before pressing (this prevents sticking and helps distribute the pressure more evenly), center the dough and apply even pressure, rotate 90 degrees and press again, make sure your tortilla press is on a level surface, and practice as much as you can, of course... You know that practice makes it perfect! =)
Paul says
Hi Mike & Patty,
I just have to second what Antoinette has said below. I have two 800g bags of blue masa harina and haven’t dared to try using it yet. It’s a fortnight since they were delivered so it’s high time that I pluck up the courage to do so!
I’ll keep you posted.
Paul 🙂
Mike Hultquist says
Blue masa! Perfect for this. I hope you like it! Taco time. =)
Rebecca Sekulovski says
I love these and make them all the time, but I have never once had them puff up at all. They stay completely flat.
I have played with the heat...really hot, medium hot, medium and flat as a pancake. I use a cast iron griddle on my gas stove
What am I doing wrong?
Mike Hultquist says
Rebecca, they don't always puff up. Sometimes they do, but not always. I should make a note. It's OK if they don't puff up, as long as they cook through. I'm sure yours are great.
Olga says
Absolutely wonderful the tortillas were a hit so good so tasty, and so easy to make. It’s wonderful having fresh corn tortillas.
Mike Hultquist says
Excellent! Glad you enjoyed them, Olga!
Antoinette Dunne says
Hi Mike, as usual your recipes come just as I'm wondering how to make certain items, example -your corn tortillas. Thank you, appreciated,
Mike Hultquist says
Thanks so much, Antoinette! I hope you love these!
Jim Spillings says
Hi Mike, your tortilla receipe reminded me of many years back in Africa on a tobacco farm where the curing barn fire attendants used to mix mealie (white corn to you!) meal, milk instead of the water and sugar forming a thin tortilla looking type flat sweet bread which they cooked on a shovel (spade) over the red hot coals. Keep up the good work !
Mike Hultquist says
So interesting! Thanks for sharing, Jim!
sandi Bjarnson says
thank u