Homemade Corn Tortillas are fun to prepare, and the taste and texture are sublime. Using instant corn flour (finely-ground masa harina), you can create homemade corn tortillas that are somewhere between warm flour tortillas and corn tortillas. Serve with butter and restaurant-style salsa for a magical experience.
💦 The Ingredients
With just three simple ingredients—corn masa harina, water, and a pinch of salt—homemade corn tortillas come together perfectly, creating fluffy, delicious results every time.
Expert Tip
There are numerous types of masa harina that can be found in many markets. For making tortillas, we find that extra-fine corn flour is best. We highly recommend King Arthur’s Masa Harina for Tortillas or Masaienda Masa Harina. Coarse masa harina is best for making homemade tamales.
🔥 The Tools You Will Need
- Tortilla press – This ensures you have perfectly round tortillas every time.
- Liners (for the press) – You purchase liners for the tortilla press, or simply cut out two large pieces from a large freezer baggie.
- Comal – This was a game-changer for us. The non-stick surface is ideal. It’s also great for making homemade crepes.
- Tortilla warmer – The tortillas will continue to steam and soften as they rest after being cooked. The warmer (lined with a napkin) is the perfect vessel for this.
👩🏼🍳 How to Make Homemade Corn Tortillas
- Step 1: In a large shallow bowl, mix together the masa harina and the salt
- Step 2: Slowly work the warm water into the masa.
- Step 3: Form into a ball and then knead until elastic and smooth.
- Step 4: Form into balls, and then flatten in a tortilla press between squares of plastic.
- Step 5: Place on a hot comal for 30 seconds, flip and cook for 1 minute, flip again (it may puff).
- Step 6: Place in a tortilla warmer and continue with the remaining dough.
🍽️ How To Serve and How To Store
- The tortillas are best served warm, soon after coming off the comal or griddle. Be sure to keep the tortillas wrapped in cloth and enclosed, preferably in a tortilla warmer.
- As the warm tortillas rest in a stack, on top of each other, encased in a cloth, they will steam each other and become even softer and more pliable. This is very important!
- The tortillas are wonderful served on their own with a little softened butter and Restaurant-Style Salsa, Homemade Guacamole, or Classic Pico de Gallo. You can also use them to make Tex-Mex Beef Enchiladas and Soft Tinga Chicken Tacos.
- They can be stored in a freezer baggie for several days. Reheat in dampened paper towels in the microwave until warm and soft (this won’t take long, usually about 30 seconds).
🙋🏽♂️ Frequently Asked Questions
To keep tortillas soft, cook them on a hot griddle for about 30-60 seconds per side without overcooking, then store them wrapped in a clean kitchen towel or in a tortilla warmer to retain moisture.
No, regular cornmeal won’t work because it’s not treated the same way as masa harina; masa harina is nixtamalized corn flour, which gives tortillas their unique texture and flavor. Extra-fine corn flour works best.
They can be made a day or two in advance and stored tightly wrapped at room temperature or in the refrigerator; for longer storage, freeze them in an airtight bag and reheat before serving. However, they are best when served within 30 minutes of preparing them.
🌮 More Tex-Mex and Mexican Recipes
Ready to make the best tortillas this side of the Alamo? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and tag #HowToFeedaLoon!
Homemade Corn Tortillas
Video
Equipment
- Large shallow bowl for mixing together the dough
- Tortilla press
- large plastic baggie cut into 2 separate pieces
- Comal or sturdy skillet, such as cast-iron
Ingredients
- 2 cups masa harina instant corn flour
- 1 teaspoon salt
- 1½ cups warm water
Instructions
- In a large, shallow bowl, combine together the masa with the salt.2 cups masa harina, 1 teaspoon salt
- Slowly add the water to the flour and begin working it in with your hands or a wooden spatula. The dough should not be too wet or sticky. If it is, add more masa. It should also not crack, which means it's too dry. If too dry, add a pinch more water and work it in. Cover the dough with a kitchen towel.1½ cups warm water
- Pinch a piece of dough and form it into a dough ball about the size of a golf ball, or slighty smaller. Keep the kitchen towel on the dough.
- Place a piece of plastic (from a large baggie) on the bottom of the tortilla press. Add the dough ball in the middle of the plastic, and gently press down on it with the palm of your hand. Place the 2nd piece of plastic over the top of the dough ball and then close the lid of the press. Use the handle to gently (but firmly) press the top of the tortilla press onto the dough ball. Lift the handle and gently pull the plastic from the top of the tortilla. If the dough is sticking to the plastic, you may need to re-work the dough and add a little more masa (peel any stuck-on dough, return it to the ball, and rework it with more masa). Gently remove the bottom plastic and set the tortilla aside. This process may take a little practice (you'll learn how to maneuver your hands to gently remove the plastic without tearing the tortilla).
- Heat the camal (or skillet) over high heat. Allow the comal/skillet to heat for a few minutes.
- Gently place the tortilla onto the hot surface. You should hear a slight sizzle. Wait 30 seconds and then use a spatula to flip the tortilla over. Wait another minute. Flip again, and you should begin to see little brown spots, and the tortilla should puff. (Don't worry if your tortilla doesn't puff, it will still be delicious.)
- Remove the tortilla to a tortilla warmer that is lined with a cloth napkin. Cover the napkin over the tortilla and repeat this process until all the dough has been used. As the hot tortillas rest in the warmer, they will continue to be steamed and get very soft and pliable.
Wes says
These corn tortillas are perfection! Sometimes a corn tortilla can be a little flimsy and fall apart, but not these.