These homemade corn tortillas are soft, warm, and incredibly easy to make. With just a few simple ingredients, you can make fresh tortillas that taste so much better than store-bought.
This recipe also uses a small amount of all-purpose flour along with the Maseca, which helps make the tortillas extra soft and pliable while still keeping that classic corn tortilla flavor.
If you’ve never made tortillas from scratch before, don’t worry. The process is simple, and after a little practice, you’ll be turning out beautiful homemade tortillas that are perfect for tacos, quesadillas, tostadas, and more.
Why You’ll Love This Recipe
- Made with only a few simple ingredients
- Soft and pliable
- Easy enough for beginners
- Perfect for tacos, enchiladas, and more
- Better than store-bought tortillas
- Freezer friendly
What Are Corn Tortillas?
Corn tortillas are a staple in Mexican cooking. They’re traditionally made with masa harina and water, then cooked on a hot skillet or comal until tender.
They’re used for everything from tacos and enchiladas to chilaquiles, tostadas, and quesadillas.
Making them from scratch may seem intimidating at first, but it’s actually very simple and well worth the effort.
Ingredients
You’ll only need a few simple ingredients to make homemade corn tortillas.
Maseca for Tortillas
Maseca is a type of masa harina made from nixtamalized corn. It’s the key ingredient that gives corn tortillas their authentic flavor and texture.
All-Purpose Flour
A small amount of flour helps make the tortillas a little more pliable and easier to work with.
Salt
Salt enhances the flavor of the tortillas.
Hot Water
Hot water helps hydrate the masa and creates a soft, workable dough.
How To Make Homemade Corn Tortillas
Step 1: Make the Dough
In a large bowl, combine the Maseca, flour, and salt.
Slowly add the hot water while mixing with your hand until a dough begins to form.
Add the additional tablespoons of water as needed until the dough feels soft and smooth.
Step 2: Let the Dough Rest
Form the dough into a ball.
Cover the bowl and let the dough rest for 30 minutes.
This allows the masa to fully absorb the water and makes the tortillas easier to press.
Step 3: Form the Tortillas
Divide the dough into 16 to 18 equal-sized balls.
Place a dough ball between two sheets of plastic and flatten it using a tortilla press.
Continue until all of the dough balls have been pressed.
Step 4: Cook the Tortillas
Heat a large skillet or comal over medium heat.
Cook the tortillas a few at a time.
Cook the first side for about 30 seconds.
Flip and cook the second side for about 30 seconds.
Flip one more time and cook just until the tortilla puffs. This usually only takes a few seconds.
Step 5: Keep Warm
Transfer the cooked tortillas to a clean kitchen towel.
Wrap them in the towel to keep them warm and soft while you finish cooking the remaining tortillas.
Tips For Success
- If the dough feels dry or cracks around the edges, add a little more water.
- If the dough feels sticky, add a small amount of Maseca.
- Letting the dough rest helps create softer tortillas.
- Keep cooked tortillas covered so they stay soft.
- Don’t skip the final flip. This is often when the tortilla puffs.
Frequently Asked Questions
Why didn’t my tortillas puff?
A tortilla may not puff if the dough is too dry, the skillet isn’t hot enough, or the tortilla wasn’t pressed evenly. Even if they don’t puff, they’ll still taste delicious.
Can I make these ahead of time?
Yes. Store cooled tortillas in an airtight container in the refrigerator for up to 4 days.
Can I freeze homemade corn tortillas?
Yes. Allow them to cool completely, then store them in a freezer-safe bag for up to 3 months.
How do I reheat corn tortillas?
Warm them in a skillet, on a comal, or wrapped in a damp paper towel in the microwave.
Do I need a tortilla press?
A tortilla press makes the job easier, but you can also flatten the dough using a heavy skillet or rolling pin.
Storage
Store leftover tortillas in an airtight container in the refrigerator for up to 4 days.
More Mexican Basics You’ll Love
Homemade Corn Tortillas
These homemade corn tortillas are soft, flexible, and easy to make with just a few simple ingredients. The addition of a little all-purpose flour helps give them a tender texture while still keeping that classic corn tortilla flavor.
Ingredients
- 2 cups Maseca for tortillas
- 1/3 cup all purpose flour
- 1/2 tsp salt
- 1 1/3 cup hot water plus 4 tbs as needed
Instructions
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In a large bowl, add the maseca, flour, and salt. Mix well.
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Slowly add the hot water while mixing with your hand until a dough forms. Add the extra tablespoons of water as needed.
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Form the dough into a ball, cover, and let rest for 30 minutes.
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Divide the dough into about 16–18 balls.
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Using a tortilla press and two sheets of plastic, flatten each ball into a tortilla.
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Heat a large skillet over medium heat. Cook the tortillas a few at a time.
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Cook each side for about 30 seconds, flip again, and cook just until the tortilla puffs (this only takes seconds).
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Transfer the cooked tortillas to a kitchen towel and cover to keep warm and soft.