Homemade Corn Tortillas

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!

Course Bread, Dinner, ingredient, pantry staple

Cuisine American, Mexican

Keyword Best Homemade Corn Tortillas, Easy Corn Tortillas, Homemade Corn Tortilla Recipe, Homemade Corn Tortillas, How to Make Corn Tortillas

Prep Time 30

Cook Time 15

Total Time 45

Servings Tortillas

Calories 69kcal

Cost $3

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

Can I make corn tortillas without a tortilla press?

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.

Is it necessary to let the masa dough rest before forming the tortillas?

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.

Can I refrigerate or freeze homemade corn tortillas for later use?

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.

What can I do if my corn tortillas are turning out too dry or cracking?

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.

Can I use a different type of corn flour instead of masa harina for making tortillas?

Masa harina is specifically treated corn flour for tortilla making. So, I wouldn't recommend any type of replacement.

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