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Whip up delicious homemade corn tortillas with only three ingredients: Masa Harina, salt, and water! These tortillas are the real deal, way better than anything you’d find at the store. Picture it now: soft, flexible, and bursting with that irresistible nutty corn flavor. Even without a tortilla press, our expert tips will have you making the best tortillas in town. Time to take your taco game to the next level – enchiladas, and taquitos too!
As a kid growing up in Arizona, the family trips to the Mexican border were the ultimate highlight of my youth. It was a feast for the senses – delicious food, some serious shopping, and reuniting with loved ones! As we got closer to Nogales Arizona, the gateway to Mexico, my nostrils were tickled by the aroma of fresh, handmade corn tortillas. Back in the 70s, the little tortilla shops sprinkled around the city were like a treasure trove of tortilla heaven, and I knew my family would be taking dozens of those bad boys back home. When I make corn tortillas at home, the memories of my Dad singing his favorite Mexican songs on the trip to Nogales put a smile on my face every time.
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What is a Corn Tortilla
Say hello to the humble corn tortilla! This flatbread superhero is made from masa dough, which is cooked corn kernels taking a dip in an alkaline solution. From Mexico to your plate, these tortillas are a go-to for wrapping up delicious tacos, burritos, and more. Plus, they’re gluten-free and packed with healthy carbs, fiber, and nourishing nutrients. Let’s taco ’bout a tasty win-win!
Ingredients for Homemade Corn Tortillas
Corn Flour – Corn flour is a type of flour that’s milled from dried whole corn kernels. Maseca, Masa Harina, and Bob’s Red Mill are brands that provide corn flour. Corn Flour is NOT the same as Cornmeal.
Salt – sea salt, kosher, or regular salt.
Water – Warm water is between 110 and 90 F degrees
Tools for Making Corn Tortillas
- Corn Tortilla Press: If you have never used a tortilla press before, they’re simple to use and inexpensive.
- Rolling Pin: If you don’t have a press, you can put a masa ball between a plastic storage bag and roll it out.
- Plastic Storage bag: cut each side of the bag to make one long plastic strip.
How to Make Homemade Corn Tortillas
- Mix Masa Harina flour with salt. Slowly add warm water to flour a little at a time, and mix until the dough is soft, not sticky.
- Form into about 18 balls, and cover with a towel or plastic wrap.
- Place a comal (flat cast-iron pan), griddle, or ungreased dry skillet over medium heat for at least 8 to 10 minutes, until very hot.
- A tortilla press can be used for making corn tortillas. If you don’t have a press, you can place a ball between plastic wrap or wax paper and roll it out.
- Place in a hot pan, for about 15 seconds, and flip, flip again until cooked approx. In 1 minute, the corn tortilla will puff up after you flip 2nd time.
- Remove carefully from the (comal) griddle. Cover tortillas when cooked. Store in a storage bag, or vacuum seal to freeze. Good for up to 1 week in the refrigerator, or freeze for up to 6 months.
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Easy Homemade Corn Tortillas
Ingredients
- 4 cups Maseca Corn Flour
- 1 1/4 tsp salt
- 3 1/2 cups warm water not hot
- Tortilla press or plastic gallon storage bag
Instructions
- Mix Masa Harina flour with salt. Slowly add warm water to flour a little at a time, and mix until the dough is soft, not sticky.
- Form into about 18 balls, and cover with a towel or plastic wrap.
- Place a comal (flat cast-iron pan), griddle, or ungreased dry skillet over medium heat for at least 8 to 10 minutes, until very hot.
- A tortilla press can be used for making tortillas. If you don't have a press, you can place a ball between plastic wrap or wax paper and roll it out.
- Place in a hot pan, for about 15 seconds, and flip, flip again until cooked approx. 1 minute, the corn tortilla will puff up after you flip 2nd time.
- Remove carefully from the (comal) griddle. Cover tortillas when cooked.
- Store in a storage bag, or vacuum seal to freeze. Good for up to 1 week in the refrigerator, or freeze up to 6 months.
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