Stack of homemade corn tortillas on a plate with paper towel
Breads

Corn Tortillas

6 comments

I love homemade tortillas, they are so much better than store-bought. This corn tortillas recipe is so awesome and super easy to make with just 3 ingredients. They are soft and perfect for tacos, quesadillas, enchiladas, etc.

You can also use these to make homemade corn tortilla chips. Homemade tortilla chips with homemade corn tortillas are so yummy.

If you also like flour tortillas make sure to check out these homemade flour tortillas. It is always nice to have both options for people. Especially if someone is gluten-free because corn tortillas are naturally gluten-free!

These are so simple to make, if I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

Masa, water, and salt in glass bowls on top of a wooden table.

In order to make corn tortillas from scratch you need just three easy to find ingredients:

  • Corn masa flour – The main brand here in the United States is called “Maseca.” A lot of people just say Maseca, even though that is really the brand name.
  • Water – I like to use filtered water, since my tap water tastes kind of gross.
  • Salt – Technically you can even leave the salt out for 2-ingredient corn tortillas, but I always add a bit of salt.
Stack of several corn tortillas on a white paper towel and white plate.

Tools

  • Bowls
  • Paper towel or kitchen towel
  • Tortilla press or pie plate or something
  • Plastic bag
  • Spatula Skillet (cast iron or nonstick)
  • Tortilla keeper or plate with a damp towel

Step 2: How to make soft corn tortillas at home

Corn tortillas dough in a large glass bowl.

This tortilla dough is super simple to make. Place the masa in a large bowl. Then add the salt and whisk them together.

Warm the water, and then add about a fourth of the water to the bowl with the masa. Use your fingers and start mixing the water in with the masa.

Then add a bit more water and mix, keep doing that until the dough comes together and when you press on it with your finger it doesn’t stick to it. You may have a little water left, or you may need a bit more water. It shouldn’t be crumbly/dry and it shouldn’t be really damp either.

If it is too dry, add a bit more water, if too wet add a little bit more masa.

Hand kneading corn tortilla dough in a large glass bowl.

Knead the dough with one hand for about 5 minutes. This helps the corn masa flour absorb the water and produces a softer tortilla that won’t crack or split on you.

Once kneaded, shape the dough into a ball, and cover it with a damp paper towel or a kitchen towel and allow the dough to rest for 20 to 30 minutes.

Step 3: Roll and press the tortilla dough

Hand with a ball of corn tortillas dough in the hand.

Once the dough has rested, take it out and roll it into a long log shape. Then divide it equally into 8 pieces with a knife or dough cutter. The easiest way is to cut it in half, then each piece in half, then in half again, leaving you with 8 pretty equal pieces.

NOTE: With dough balls this size the tortillas will be about 4 inches in diameter, which is a good size for street tacos. If you want larger tortillas, make the dough balls bigger.

Take the pieces of dough and roll them in between your palms into a ball. The size will be about the size of a ping/pong ball little smaller than a golf ball.

Place them in a bowl and cover them again with the damp cloth while you press them, which will help to keep the dough from drying out.

Pressed tortilla dough into a flat round shape.

Take one of the dough balls and place it in between two pieces of plastic. I use a 1-gallon ziplock bag and cut off the zipper and cut the sides so it opens up.

Then you can press it with a tortilla press if you have one of those, or just press down on it with a pie plate or heavy pot or something.

NOTE: If you are going to be making homemade corn tortillas all the time, it might be a good idea to get a tortilla press, they are super handy.

Gently peel it from the plastic, it shouldn’t stick at all. Now it can be cooked. You can press then cook, or press all of the balls first then cook them, just make sure to keep them covered with the damp cloth before cooking them.

Step 4: Cook the corn tortillas

corn torilla on a skillet on a stovetop

Heat up a non-stick pan, cast-iron skillet, or griddle on medium-high heat (approx. 375 F/190 C to 400 F/205 C).

Then place a tortilla on the pan and let it cook for 30 seconds on that side. Carefully flip it over, I use my fingers, but you may want to use a spatula if you aren’t used to using your fingers. The pan is super hot!

Corn tortilla puffing up on a skillet.

After you flip it over, cook the other side for 30 seconds. Flip it over to the other side and give it a pat with a spatula. It will most likely puff, which means it is done. Even if it doesn’t puff up, take it off after 30 seconds. The total time will be around 1 min 15 to 1 min 30 seconds per corn tortilla.

Place the cooked corn tortillas in a tortilla keeper with a damp cloth or on a plate with a damp cloth, while you cook the rest of them, this will help keep them soft.

Small stack of 4-inch corn tortillas on a plate with paper towel.

And there you go, homemade corn tortillas using just 3 ingredients. Use these for tacos, quesadillas, enchiladas, tortilla chips, etc. Enjoy!

How long do homemade corn tortillas last?

Store them in a zip-lock bag in the fridge for 8 to 10 days.

Corn tortillas pin for Pinterest.
(Pin it!)

Here are some other recipes that you may like:

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Easy Basic Cornbread

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Easy Chocolate Souffle

Homemade Cornmeal

Corn Tortillas

I love homemade tortillas and these corn tortillas are super easy to make with just 3 ingredients! They are soft and delicious and perfect for tacos, enchiladas, quesadillas, etc.
Prep Time15 mins
Cook Time2 mins
0 mins
Total Time17 mins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: dairy-free, easy, gluten-free, soft
Servings: 4 people
Calories: 104kcal
Author: Matt Taylor

Equipment

  • Bowls
  • Paper towel or kitchen towel
  • Tortilla press or pie plate or something
  • Plastic bag
  • Spatula Skillet (cast iron or nonstick)
  • Tortilla keeper or plate with a damp towel

Ingredients

  • 1 cup Maseca corn masa flour (125g)
  • 3/4 cup water 177ml
  • 1/8 tsp salt you can add a little more if you want (less than 1g)

Instructions

  • Mix the salt and the masa together in a large bowl with a whisk.
  • Warm the water, and then add about a fourth of it. Use your fingers and start mixing the water in with the masa. Then add a bit more water, etc. Until the dough comes together and when you press on it with your finger it doesn't stick to it. You may have a little water left, or you may need a bit more water. It shouldn't be crumbly/dry and it shouldn't be really damp either. If it is too dry, add a bit more water, if too wet add a little bit more masa.
  • Now knead the dough with one hand for about 5 minutes. Once kneaded, shape it into a ball, and cover it with a damp paper towel or a kitchen towel and allow the dough to rest for 20 to 30 minutes.
  • Once the dough has rested, take it out and roll it into a long log. Then divide it equally into 8 pieces. Which makes 4-inch tortillas
  • Take the dough and roll it in between your palms into a ball. The size will be about the size of a ping/pong little smaller than a golf ball.
    Place them in a bowl and cover them again with the damp cloth while you press them.
  • Take one of the dough balls and place it in between two pieces of plastic. A one-gallon bag works great. Just cut the sides and the zip lock. Press it with a tortilla press, or just press down on it with a pie plate or heavy pot or something. Gently peel it from the plastic, it shouldn't stick at all. Now it can be cooked. You can press then cook, or press all of the balls first then cook them, just make sure to keep them covered with the damp cloth before cooking them.
  • Heat up a non-stick or cast-iron skillet or griddle on medium-high heat (approx 375 F/190 C to 400 F/205 C).
  • Place a tortilla on the pan and let it cook for 30 seconds, then carefully flip it over, with your fingers or spatula. The pan will be hot! After you flip it over, cook the other side for 30 seconds. Flip it over to the other side and give it a pat with a spatula. It will most likely puff, which means it is done. Even if it doesn't puff up, take it off after 30 seconds. The total time will be around 1 min 15 to 1 min 30 seconds.
  • Place the cooked tortillas in a tortilla keeper with a damp cloth or on a plate with a damp cloth, while you cook the rest of them.
    And there you go, homemade corn tortillas using just 3 ingredients. Use these for tacos, quesadillas, enchiladas, etc. Enjoy!

Notes

Each corn tortilla has about 52 calories, so if you are having two for a serving, that would be 104 calories.ย 
Corn tortillas nutritional facts

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you wonโ€™t miss out on any of my new posts and recipes.

6 Comments

  1. 5 stars
    We use these homemade corn tortillas all the time! So much better than store bought! The kids love them!

  2. 5 stars
    These are so much better than store bought! I am in love!

  3. 5 stars
    We love corn tortillas but had never thought of making them ourselves! Tried this recipe the other day and we LOVED it! Store bought tortillas no more!

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