Homemade Corn Tortillas

Homemade Corn Tortillas only have three ingredients and are a cinch to make! These guys are crispy on the edges, soft on the inside, and full of corn flavor.

Pair these Homemade corn tortillas with Slow Cooker Barbaboa Beef, Kalua Pulled Pork, or this Slow Cooker Honey Lime Chicken.

Corn tortillas stacked on each other.

Corn Tortillas Recipe

You know what the best thing about eating at a really great Mexican restaurant is? Ok, besides the queso, obviously. Homemade corn tortillas! Seriously, there is nothing like a freshly made corn tortilla that’s charred and crisp, but soft and pliable at the same time. We love to serve them of course with tacos, but they’re also great with enchiladas or served alongside a hearty tex-mex soup as well.

One might think homemade tortillas are difficult to make, but I’m happy to report they are super easy to whip up. Technically only need one ingredient and about 30 minutes of your time to make them from start to finish. Let’s get started!

Corn tortilla mix in a glass bowl.

Ingredients in Homemade Tortillas

Masa Harina: The key to authentic corn tortillas is masa harina. Masa carina at its simplest explanation is corn flour. The corn granules are dried, and then soaked in lime water which helps to soften the kernels and give them additional starch. While we’re using masa harina today to make corn tortillas, you can also make tamales, arepas, or empanadas as well.
Today we used white corn masa, but yellow corn masa works as well. They both taste the same, so really, it’s whatever color your prefer.
Salt: Like any flour, masa harina has no seasoning, so you’ll have to add a little bit of kosher salt. I find a 1/4 teaspoon is enough.
Water: You want to make sure your water is very warm, and almost hot. This will help to combine the ingredients a little bit easier.

Dough to make corn tortillas.

How to Make Easy Corn Tortillas

Mix the dough: Add the masa harina to a large bowl. Add salt. Whisk to combine. Slowly add the water while stirring with a spatula or wooden spoon. Once the water is almost all the way mixed in, start to use your hands to form the dough.
Gently knead the dough until you can form it into a ball.
Let it rest: Place the dough ball back into the bowl and cover with plastic wrap. Let the dough sit for 5-10 minutes.
Form into balls: Use your hands to form the dough into scant 1/4 cup balls. Make sure the balls don’t have any cracks.
Form into tortillas: The easiest way to make corn tortillas is to use a tortillas press. We love this basic one. Place a piece of plastic wrap on the bottom of the tortilla wrap. Put the ball of dough on the press. Put another piece of plastic on top of the dough. Press down. That’s it! Your tortilla is done.
Cook! When all the tortillas are made, heat a large griddle to a medium heat. Add the tortillas. Cook until golden brown, about 2-3 minutes. Flip and do the same.

Cooking corn tortillas.

Do I Need a Tortilla Press?

No! It just makes the process MUCH easier. You can also put the dough balls between two pieces of plastic wrap and roll them out with a heavy rolling pin. Both methods work great!

Can I Make Corn Tortillas in Advance?

Yes, these corn tortillas will keep for up to three days at room temperature. Store in a plastic baggie or airtight container.

Corn tortillas layered on top of each other on a baking sheet.

Substitutions and Tips and Tricks for Recipe Success

Water: Make sure to use hot water. This will help the dough to come together quicker.
Frying Tortillas: If you want them to be more like a tostada, fry the tortillas in oil.
Plastic Wrap: Don’t forget to use plastic! If you don’t use plastic wrap in the tortilla press, the dough will stick.
Seasoning: After you whisk the flour and salt together, give it a taste. Season to taste with a little more salt if needed.

Stack of corn tortillas with a towel. What To Serve With Corn Tortillas