Learn how to make soft Homemade Corn Tortillas with this easy recipe using just 2 ingredients + my simple secrets from food science. No special equipment needed!
Make homemade corn tortillas and get that incredible and authentic corn flavor you crave. These are way more delicious than store-bought tortillas and look the part, too.
Ok, so, here’s why I recommend following my foolproof guide to homemade corn tortillas:
- They work in SO MANY of your favorite Mexican recipes – filled, rolled and tucked into a casserole dish, as your taco base – the list is endless.
- Incredible fresh, earthy corn taste that you’ll dream about.
- So simple: Truly only 1 actual ingredient plus salt and water (neither of which is usually included in an ingredient count.)
Here’s What You Need
You pretty much just need a pack of masa harina and the will to make these tortillas. That, and a few simple bits of equipment:
Ingredients
Not much to it, as you can see:
- Masa harina: This is a finely ground flour made from dried corn that has been treated with lime (nixtamalized), giving it a distinctive flavor and pliability perfect for making traditional corn tortillas. This corn flour ingredient creates the soft, slightly earthy base. Maseca is a great brand of masa harina to try.
- Kosher salt: This is the best way to simply season corn tortillas.
Tools to Grab
Round-up these tools before you get started:
- Large bowl: To mix the dough in.
- Ziplock bag: To roll the dough in.
- Tortilla Press or Rolling pin: To roll the dough out with.
- Cast iron skillet or pan: To cook the tortillas in.
How to Make Corn Tortillas: An Easy Guide
Follow these super simple steps for getting soft, perfectly delicious corn tortillas:
Mix ingredients
Combine masa harina and salt in a bowl. Gradually add warm water, mixing with your hands until the dough forms.
Knead the dough
Knead for 2-3 minutes until smooth. Add water, 1 tbsp at a time, if the dough is dry or crumbly.
Rest the dough
Cover with a damp cloth or plastic wrap and let rest for 15-30 minutes under a clean kitchen towel or a piece of parchment paper.
Form dough balls
Divide dough into 12 pieces and roll each into a golf-ball-sized ball.
Flatten the tortillas
Place the balls of dough between plastic wrap or in a cut-open ziplock bag or sheets of plastic wrap. Flatten with a tortilla press, flat-bottomed pan, or rolling pin to 1/8 inch thick.
Cook the tortillas
Heat a dry skillet or griddle over medium-high. Peel off plastic and cook each tortilla for 30 seconds per side, until brown spots appear and it puffs slightly.
Keep warm
Using a spatula, transfer cooked tortillas to a towel and cover to keep warm and soft while cooking the rest.
Science-Based Secrets to Perfect Corn Tortillas
These little tips make the world of difference and really help to get best results:
- Use Hot Water 🔥: Mixing the masa harina with hot water helps the dough come together more easily and results in a better texture.
The heat helps the dough to hydrate more quickly and evenly, allowing the starches to gelatinize and absorb water efficiently.
This creates a smoother, more pliable dough that’s easier to knead and shape, leading to soft, flexible tortillas that won’t crack. - Get the Right Flour: Masa Harina is treated in a traditional process in which dried corn is soaked and cooked in an alkaline solution using lime (not the citrus fruit, calcium hydroxide).
This breaks down the corn’s cell walls to make it softer and more pliable.
This results in a dough that’s easy to work with and forms tender, flexible tortillas.
You can’t just swap in corn meal, corn flour or the P.A.N pre-cooked corn meal used for arepas (accidentally bought it once, tried it, 100% does not work). - Nail the Dough Consistency: After kneading, let your dough rest for 15-30 minutes to fully hydrate. This little trick ensures a more pliable dough for better tortillas.
The final dough should feel just like Play Doh! It’s fun. - Flat and Even is Key: Whether using a rolling pin or a tortilla press, make sure to flatten the dough evenly for consistent cooking and texture.
- Don’t Have a Tortilla Press? use a flat-bottomed pan or a rolling pin to flatten the dough into thin tortillas. I get them thinner with the rolling pin.
- Adjust Cooking Temperature As Needed: Cooking tortillas at the right temperature ensures even cooking. A too-hot skillet can burn the outside while leaving the inside uncooked, while a too-cool skillet can make the tortillas dry and tough.
- Keep Them Warm: Once cooked, stack your tortillas in a towel. The steam will keep them soft and warm while you finish the rest.
Make Ahead and Storage
You can make the dough up to 24 hours ahead. After mixing, cover it tightly and refrigerate. Allow it to come to room temperature before using.
Store cooked tortillas in an airtight container or wrap them in foil. They can be kept at room temperature for up to 2 days or refrigerated for up to a week.
Freezing: For longer storage, freeze cooked tortillas in a stack separated by parchment paper. Place the stack in a freezer bag or airtight container. Thaw at room temperature or reheat directly from frozen in a hot skillet.
How to Serve this Homemade Corn Tortillas Recipe
Use your tortillas to make:
- Tacos: Fill warm tortillas with your favorite taco fillings, like these beef tacos, tacos al pastor, fried tacos, chicken tacos, or fish tacos.
- Cheese Quesadillas: Fold tortillas over melty cheese for simple comfort food. Add other fillings like sautéed mushrooms or peppers, then cook until crispy and melted.
- Enchiladas: Roll tortillas around a filling of your choice, cover with sauce, and bake for a comforting dish.
- Top your finished dish with authentic guacamole, taco salsa + baja sauce.
Got leftover corn tortillas?
Make Nachos! Cut tortillas into wedges, bake or fry until crispy, and top with melted cheese, beans, and your favorite nacho toppings.
Try some of these yummy game day nachos recipes.
FAQs for Homemade Corn Tortillas
If you’re just whizzing through, here are three of typical queries I get:
If the dough is dry, gradually add water, one tablespoon at a time, until it becomes smooth and pliable.
Yes, you can prepare the dough or cooked tortillas ahead of time. Store uncooked dough in the refrigerator for up to 24 hours or freeze cooked tortillas for longer storage.
Cracking can occur if the dough is too dry or if the tortillas are not cooked properly. Ensure the dough is well-hydrated and flatten the tortillas evenly. Cook on a medium-high heat to avoid burning.
More Mexican Recipes You’ll Love
Try these fun Mexican style recipe to expand your bank of go-to dishes:
- Chicken taco seaoning
- Mexican Street Corn Salad
- Instant Pot Mexican rice
- Aguachiles shrimp anyone? Yup – you’re welcome.
- Cilantro Lime Crema – its delicious with fish tacos!
- The best authentic Mexican Dessert Recipes
Homemade Corn Tortillas Recipe (Soft + Easy!)
Video
Ingredients
- 2 cups masa harina
- 1 ½ cups hot water
- ¾ tsp kosher salt
Instructions
- Mix Ingredients: In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until the dough comes together.
- Knead the Dough: Knead the dough for about 2-3 minutes until it's smooth and pliable. If the dough feels dry or crumbly, add a little more water, 1 tbsp at a time.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 15-30 minutes. This helps the dough fully hydrate.
- Form Dough Balls: Divide the dough into 12 equal pieces and roll each piece into a ball, about the size of a golf ball.
- Flatten the Tortillas: Place a dough ball between two pieces of plastic wrap or inside a cut-open ziplock bag. Use a tortilla press, a flat-bottomed pan or a rolling pin to flatten the dough ball into a thin circle, about 1/8 inch thick.
- Cook the Tortillas: Preheat a dry skillet or griddle over medium-high heat. Carefully peel the plastic wrap off the tortilla and place it on the hot skillet. Cook for about 30 seconds on each side, or until the tortilla has light brown spots and puffs up slightly.
- Keep Warm: Transfer cooked tortillas to a clean towel and cover them to keep warm and soft while you cook the remaining tortillas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
tried making these and couldnt believe how easy it was! They tasted amazing too. Gonna explore more Mexican recipes for sure, keep em coming!
This is a great recipe. Easy and soft tortillas.
Agreed
absolutely adore this recipe! homemade corn tortillas have such a great taste, can’t go back to store-bought now. thanks for the easy guide!
i dont get it, why bother making your own when the store ones are just fine and save a ton of time? sure, might taste a bit better homemade but the effort vs reward here seems off to me.
Hi Max, you do indeed have the option to… not make them 😀
Just made these corn tortillas and wow, they were a hit at my dinner party! I’ve always bought mine from the store but never again. Homemade is the way to go. Appreciate you sharing this, Jennifer!
Do you care about what is in your “food”? Some of us do… Its not just about taste, it’s about controlling what goes into your body and taking good care of yourself and the ones you love.