Nothing elevates our favorite Mexican recipes like homemade Corn Tortillas, and they only take 15 minutes to make. They’re soft, delicious, and versatile to use (plus they’re healthy!).
Want more Mexican Inspired recipes? Try Tacos Al Pastor, Crispy Bean and Cheese Burritos, Tamale Pie, or Horchata.
Our 15-Minute homemade Corn Tortillas steal the show.
Once you start making corn tortillas from scratch, you will never go back. They’re just too fast and easy to make and will absolutely level up your taco night. It only takes 5 minutes to make the dough, and my kids love helping press and cook them. Plus they’re budget friendly! If you love taco nights, I highly suggest getting a tortilla warmer (for corn or flour tortillas)–it’s one of my favorite things.
How to make Corn Tortillas:
Make Dough: Mix masa harina and salt in a bowl. Add water, a little at a time, stirring to incorporate, until the dough comes together in a ball. It should be soft and come together, but not sticky. Cover bowl of dough with a damp towel to keep moist.
Press Tortillas: Form dough into 40 gram size (about the size of a ping pong ball). Place a piece of parchment paper on tortilla press. Place dough ball on parchment paper, place a second piece of parchment on top, then press down to flatten. (If you don’t have a tortilla press, use a heavy flat bottom skillet to press the tortilla flat).
- TIP: The edges of the tortilla should be smooth and round. If there are cracks, that means the dough is not hydrated enough. Dip your hands in water, roll dough back into a ball with your wet hands, then try again.
Cook Tortillas: Peel off parchment and place tortilla on hot skillet. Cook for about 1 minute on each side, flipping once. Remove to a tortilla warmer, or a plate covered with a kitchen towel.
We have so many recipe for you to enjoy homemade corn tortillas with, like tacos,
Reheating Instructions:
To Reheat Leftover Corn Tortillas: Wrap leftover tortillas tightly in plastic wrap then store in the fridge for up to 2 weeks. Reheat on a dry hot skillet.
Enjoy warm Corn Tortillas with:
- Tacos: Chicken Street Tacos, Birria Tacos, BBQ Chicken Tacos, Grilled Fish Tacos, Carne Asada Tacos
- Chicken Taquitos,
- Mole Enchiladas, or Cheese Enchiladas
- Mexican Pizza
- Huevos Rancheros
Save leftover, stale Corn Tortillas for:
- Tortilla chips (add them to Chilaquiles or nachos!)
- Tostadas
- Crunchy Tacos
- Taco Pie
- Enchilada soup
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Corn Tortillas
Equipment
-
Tortilla Press , or sturdy flat-bottom skillet
Ingredients
- 2 cups masa harina (I like Maseca or Bob’s Red Mill brands)
- 1 teaspoon fine sea salt
- 1 3/4 cup water , or more, if needed
Instructions
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Dough: Mix masa harina and salt in a bowl. Add water, a little at a time, stirring to incorporate, until the dough comes together in a ball. It should be soft and come together, but not sticky. To tell if the dough is hydrated enough, roll a portion into a ball and squeeze it in your hand until it bulges at one end. If the portion that bulges out has cracks in the dough, it’s too dry. Drizzle a little additional water on the dough and knead it to combine. Cover the bowl of dough with a damp towel to keep moist, while you prepare the tortilla making station.
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Form balls: Form dough into 40 gram size (about ping pong ball size). Heat dry griddle or skillet over medium-high heat.
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Press: Place a piece of parchment paper on the tortilla press. Place dough ball on parchment and a second piece of parchment on top. Press down to flatten. (If you don’t have a tortilla press, use a heavy flat bottom skillet to press the tortilla flat).
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Pro Tip: The edges of the tortilla should be smooth and round after pressed. If there are cracks, that means the dough is not hydrated enough. Dip your hands in water, roll dough back into a ball with your wet hands, and try again.
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Cook: Remove parchment and place tortilla on hot skillet. Cook for about 1 minute on each side, flipping once. Remove to a tortilla warmer, or a plate covered with a kitchen towel.
Video
Notes
To Reheat Leftover Corn Tortillas: Wrap leftover tortillas tightly in plastic wrap and store in the fridge for up to 2 weeks. Reheat on a dry hot skillet.
Nutrition
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