Learn how to make homemade corn tortillas with just 2 simple ingredients and a few minutes of your time. Soft, rollable, and naturally gluten-free, these corn tortillas will be the star of your next taco night!
While it's no secret that I love a good batch of homemade flour tortillas, there's just something about digging into a pile of tacos made with fresh corn tortillas right off the griddle.
And after a lifetime in South Texas, it's a flavor we know and love. Especially piling those hot, fresh tortillas up with meat, cheese, and some homemade guacamole. It's always a deeply satisfying meal for the whole family (and guests too!).
3 Secrets for the Best Homemade Corn Tortillas
If you're new to making your own corn tortillas, or if you haven't been able to nail the soft and foldable texture you want, then these 3 secrets are for you!
- Get it hot enough - While most corn tortilla recipes tell you to use hot water, the real secret to a soft corn tortilla is to use boiling (or near boiling) water! This helps penetrate the masa harina properly to create a smooth texture for pressing.
- Adjust the texture - Once you have your dough mixed, knead it for a few minutes and check the texture. It should feel like a smooth playdough, not too dry, not too wet. If you find that the dough is too wet, add some more masa harina. And if it's too dry and cracks easily, add more water.
- Double check the edges - After your dough has rested, do a test press and check the edges. If they are smooth, your dough is perfect! If they are jagged, you need more water in the mix. Add a tablespoon of water at a time and mix well. Press again and confirm the edges. This process only takes a minute or two, but the end result will be a much more consistent press and a softer tortilla!
Ingredients and Equipment
Let's take a look at what you need to make these delicious homemade tortillas a reality. Unlike flour tortillas, which have several ingredients, corn tortillas really on have two! There are also a few pieces of equipment that will make the process easier but are not strictly required.
- Masa Harina - The main ingredient in these corn tortillas is, of course, corn! However, it's not just cornmeal or even fine cornmeal. Instead, you will need to use masa harina, which is Spanish for "corn flour". This is corn that has been ground finely and soaked in hydrated lime. The process, called nixtamalization, breaks down the corn to improve the texture and release its nutrients. The soaked corn is then ground to a paste and dried... and then ground again to make masa harina!
When buying your corn, if you are unsure if it's cornmeal or true masa harina, just look at the ingredients. It should include corn and hydrated lime. Our favorite brand is the Organic Masa Harina from Bob's Red Mill, but there are other brands that work well. Look for it locally in the ethic foods section of your grocery store. - Sea Salt - We like to use Celtic or Himalayan sea salt, but use what you have on hand! This is to enhance the flavor of the corn and really does make a huge difference in the finished flavor.
And now onto the equipment you might want to use during this process. Again, there are ways to get around needing these pieces, but they sure do make things easier!
- Tortilla Press - I have seen a lot of really cool tortilla presses, but I have always used this really affordable tortilla press. Though the reviews are mixed, I've used mine consistently for 7 years without issues. Just press slowly to not overtax the hinge, and you're good to go!
If you don't have or want a tortilla press, you can also use the flat bottom of a heavy pan. Sandwich the dough ball between two pieces of wax or parchment paper (or two pieces of cling wrap) and press firmly on the dough until it's as thin as you can get it. - Comal - Traditionally, corn tortillas are cooked on a comal, which is a very shallow cast iron pan. If you don't have one of those, it's fine! You can use a cast iron skillet, a griddle, or even a stainless steel pan. Basically, you can use what you would use to make pancakes, except you won't be adding any butter or oil.
- Tortilla Warmer - A few years ago, my mother-in-law gifted me a really cool red tortilla warmer. I love it! But while it's nice to have, it's not 100% needed. Instead, you can use a thin dish towel on a plate to cover the finished tortillas and trap the heat while finishing the rest.
Dough Preparation
Alright, now let's get down to the business of making these homemade corn tortillas! This is a quick overview of the process, and then there is a printable recipe card with all the details at the bottom of the post.
- Gather Your Ingredients - Begin by measuring two cups of masa harina and one teaspoon of sea salt and adding them to a medium-sized mixing bowl.
- Add Boiling Water - Slowly pour in one and a half cups of boiling water. This high temperature is the key to fully hydrating the masa for the right consistency.
- Mix Thoroughly - Use a wooden spoon initially to combine the masa harina and water, and then switch to your hands to knead the mixture into a homogenous dough. This may take 2-3 minutes. You can also use your dough hook in an electric mixer to knead this if desired.
- Check the Dough Consistency - The dough should feel smooth, not sticky or dry. If it crumbles, add a touch more water. If it sticks to your hands, sprinkle in a bit more masa harina.
- Rest the Dough - Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. This pause allows the masa to fully absorb the water and makes it more pliable.
Shaping And Cooking Corn Tortillas
Now for the fun part! Actually making those warm, finished corn tortillas. Here's the process of taking the dough and turning it into usable tortillas.
- Prepare - Lay a sheet of plastic wrap or wax paper on the bottom plate of your tortilla press. This prevents the masa from sticking to the press.
- Portion - Divide the ball into 3 even portions, and then each portion into 4 more portions for 12 evenly sized tortillas. Then roll each portion between your hands to form a smooth ball. Keep these portions on a plate under a damp towel/paper towel until ready to press. This keeps them from drying out!
- Press - Place the ball of dough in the center of the press. Cover with another sheet of plastic or paper and close the press firmly. Apply even pressure to make a thin, round tortilla.
- Heat - While pressing the tortillas, preheat your comal or cast-iron skillet over medium-high heat. The surface should be hot enough that drops of water sizzle immediately.
- Cook - Peel the tortilla from the plastic and place it on the hot cooking surface. Let it cook for about 30 seconds, or until the edges start to lift slightly off the comal. Pay close attention to the first few tortillas. Adjust the heat if they brown too quickly or seem doughy inside. The perfect tortilla should be slightly golden and flexible.
- Flip - Flip the tortilla using a spatula (or your fingers for a more authentic experience). Cook for another minute, then turn again and cook for another 30 seconds or until it puffs up, showing it's done.
- Warm - As you work through the batch, stack your cooked tortillas in a covered container or inside a folded kitchen towel to retain their warmth and moisture.
Serving Suggestions & Pairings
Now that you've blessed yourself, and your family, with some delicious corn tortillas... it's time to use them! Here are a few of our favorite ways to enjoy corn tortillas for you to try next.
- Classic Tacos: Fill your corn tortillas with seasoned beef, chicken, or fish, topped with diced onions, cilantro, and a squeeze of fresh lime juice for a timeless Mexican dish. This bacon ranch taco recipe is one of our favorites for special occasions!
- Enchiladas: Stuff the corn tortillas with cheese, beans, or shredded meat, douse them in red or green enchilada sauce, and bake until bubbly for a satisfyingly rich enchilada plate.
- Quesadillas: Create a cheesy, toasted treat by filling corn tortillas with a mixture of cheeses and cooking until melted before adding a scoop of homemade guacamole or salsa.
- Corn Tortilla Chips: Slice the tortillas into wedges, lightly fry or bake, and serve with homemade salsa, guacamole, or your favorite dip for a crunchy snack or appetizer.
Common Questions
Certainly! While a tortilla press makes the process easier, you can use a heavy flat-bottomed pan or skillet to press the dough balls between sheets of plastic or parchment paper. Apply even pressure to achieve a thin, round shape.
Yes, allowing the masa dough to rest is crucial. It gives the masa time to hydrate fully, making it easier to work with and resulting in a better texture. Aim for about 30 minutes of resting time.
Absolutely! Once you've cooked the tortillas, you can stack them with parchment paper in between and store in an airtight container in the refrigerator for a few days. For longer storage, freeze the tortillas with parchment paper between each one, sealed in a freezer bag. They are good in the freezer for up to 4 months.
If your tortillas are too dry, try adjusting the masa-to-water ratio. Additionally, ensure the masa dough is well-rested, and keep the tortillas covered with a damp cloth as you work to prevent them from drying out.
Masa harina is specifically treated corn flour for tortilla making. So, I wouldn't recommend any type of replacement.
More Homemade Bread Recipes to Try Next
If you want to keep your belly (and your freezer) full of delicious bread staples, here are a few more recipes to try next!
Homemade Corn Tortillas
Ingredients
- 2 cups masa harina
- 1.5-2 cups boiling water
- 1 tsp sea salt
Instructions
Dough Preparation
- Begin by measuring two cups of masa harina and a one teaspoon of sea salt and adding them to a medium-sized mixing bowl.
- Slowly pour in one and a half cups of boiling water. This high temperature is the key to fully hydrating the masa for the right consistency.
- Use a wooden spoon initially to combine the masa harina and water, and then switch to your hands to knead the mixture into a homogenous dough. This may take 2-3 minutes. You can also use your dough hook in an electric mixer to knead this if desired.
- The dough should feel smooth, not sticky or dry. If it crumbles, add a touch more water. If it sticks to your hands, sprinkle in a bit more masa harina.
- Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. This pause allows the masa to fully absorb the water and makes it more pliable.
Shaping And Cooking Corn Tortillas
- Lay a sheet of plastic wrap on the bottom plate of your tortilla press. This prevents the masa from sticking to the press.
- Divide the ball into 3 even portions, and then each portion into 4 more portions for 12 evenly sized tortillas. Then roll each portion between your hands to form a smooth ball. Keep these portions on a plate under a damp towel/paper towel until ready to press. This keeps them from drying out!
- Place the ball of dough in the center of the press. Cover with another sheet of plastic and close the press firmly. Apply even pressure to make a thin, round tortilla.
- While pressing the tortillas, preheat your comal or cast-iron skillet over medium-high heat. The surface should be hot enough that drops of water sizzle immediately.
- Peel the tortilla from the plastic and place it on the hot cooking surface. Let it cook for about 30 seconds, or until the edges start to lift slightly off the comal. Pay close attention to the first few tortillas. Adjust the heat if they brown too quickly or seem doughy inside. The perfect tortilla should be slightly golden and flexible.
- Flip the tortilla using a spatula (or your fingers for a more authentic experience). Cook for another minute, then turn again and cook for another 30 seconds or until it puffs up, showing it's done.
- As you work through the batch, stack your cooked tortillas in a covered container or a kitchen towel to retain their warmth and moisture.
Notes
Common Questions
Nutrition
Pin this for later
Leave a Reply