Homemade corn tortillas are a game-changer for making enchiladas or taco night! They’re warm, fresh, and packed with flavor that store-bought tortillas just can’t match. Plus, they’re simple to make with just a few ingredients, and the end result is soft, pliable tortillas with a perfect texture!
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Fresh homemade corn tortillas offer a taste of authenticity that is hard to beat. The texture of these fresh corn tortillas is soft, yet sturdy enough to hold all your taco fillings. Plus, they have that warm, earthy flavor that takes your taco night to the next level. Whether you’re serving them with your favorite taco toppings or cutting them into squares and frying them up for homemade tortilla chips, they elevate any meal.
Another great thing about this recipe is that it uses just two simple ingredients—masa harina and water—making it foolproof for anyone, even if you’re not a kitchen pro yet! Making freshly cooked tortillas also gives you full control over the thickness and size, ensuring they are just right for whatever you’re serving. With just a little practice, you’ll be whipping up the best corn tortillas faster than you can say “Taco Tuesday!”
Want some delicious ideas for these homemade tortillas? You’ll love my favorite recipes for Easy Jalapeño Popper Quesadillas, Huevos Rancheros, Steak Fajitas, and Chicken Flautas!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Masa Harina – This is the key ingredient, made from corn that has been treated with lime (calcium hydroxide), giving the tortillas their unique flavor. Maseca is what I use but Bob’s Red Mill has a good one too. Both are great options.
- Warm Water – Helps bind the masa harina into dough and gives it the right consistency for rolling and pressing.
- Salt (Optional) – A little bit of salt can enhance the flavor of your tortillas if you prefer a slightly seasoned dough.
How to Make Homemade Corn Tortillas
- Mix the dough. In a large mixing bowl, combine the masa harina and about 1 ¾ cups of warm water. Mix by hand or with a large spoon until it comes together into a soft ball of dough. Add water a little at a time if the dough is too dry or crumbly, until it reaches the consistency of playdough.
- Knead and rest. Knead the dough for about 3-4 minutes until it feels smooth and elastic. Then, cover it with a damp kitchen towel and let it rest for 5 minutes. This will help the dough hydrate fully and be easier to work with.
- Divide and roll. After the dough has rested, divide it into 12 equal pieces, each about the size of a golf ball. Roll each piece into a smooth ball and keep them covered with a damp towel so they don’t dry out as you work.
- Press or roll. If you have a tortilla press, place a ball of dough between two sheets of plastic wrap, parchment paper, or do what I do and cut open the edges of a gallon-size resealable plastic bag, and press it flat into a round tortilla, about 8 inches in diameter. If you don’t have a press, use the bottom of a heavy skillet to press out the tortillas or even a rolling pin to achieve the same result. But the tortilla press is the most fun and super useful if you find yourself making tortillas often.
- Cook the tortillas. Heat a cast iron skillet or griddle over medium-high heat. Place each tortilla on the hot, dry surface and cook for about 30 seconds. Flip and cook the other side for another 30-60 seconds. Transfer the cooked tortillas to a plate and cover with a clean towel to keep them warm while you cook the rest.
Recipe FAQ’s
Yes! You can prepare the dough and store it in an airtight container in the fridge for up to 24 hours. Just let it come to room temperature before rolling and pressing.
Absolutely! Cooked tortillas freeze very well. Stack them with parchment paper in between each tortilla, then store in a freezer bag. Reheat them directly from frozen on a hot skillet or griddle and they will taste just like you made them fresh.
If your tortillas are cracking, the dough might be too dry. Add a little more water, one tablespoon at a time, until the dough is smooth and pliable.
No worries! A rolling pin or the bottom of a heavy cast-iron skillet works just as well. Just make sure to press evenly to get thin, round tortillas.
Store leftover tortillas in an airtight container at room temperature for up to two days or in the fridge for up to five days.
Tips for Success
- Make sure your dough feels like smooth playdough—if it’s cracking, add a little more water; if it’s too sticky, sprinkle in more masa harina.
- Keep the dough balls covered with a damp towel while you work to prevent them from drying out.
- Use parchment paper or a plastic resealable bag to line your tortilla press or rolling pin to prevent the dough from sticking. I actually find plastic wrap harder to work with, so the thicker Ziploc bag approach works well for me.
- For the best flavor, cook your tortillas on a cast-iron skillet or griddle.
- Don’t overcook! Tortillas should be soft and pliable.
- For a gluten-free option, stick to masa harina—it’s naturally gluten-free and perfect for this recipe.
- To make homemade tortilla chips, cut cooked tortillas into wedges, then fry or bake them until crispy. Great for nachos or dipping in salsa!
What to Serve with Homemade Corn Tortillas
Homemade corn tortillas are the perfect foundation for all your favorite Mexican dishes. Serve them with tacos filled with New Mexico Carne Adovada (Red Chile Pork) or Ground Beef Taco Meat.
They’re also great for homemade tortilla chips—just fry them up and serve with Mexican Restaurant-Style Salsa, Homemade Guacamole, or 7 Layer Dip.
Don’t forget to use them for Ground Beef Enchiladas, Grilled Summer Vegetable Quesadillas, and Cheesy Chicken Tortilla Soup too!
Must-Try Recipes Using Tortillas
- Blackened Salmon Tacos Recipe
- Grilled Pork Tacos al Pastor
- Grilled Chicken and Steak Fajitas
- Smoky Chicken Tinga Tacos
- Green Chili Chicken Chimichangas
- BEST Baja Fried Fish Tacos Recipe
Homemade Corn Tortillas
Ingredients
- 2 cups Maseca masa harina instant corn flour
- 2 cups warm water
Instructions
- Combine the Maseca corn flour and about 1 ¾ cups of the water to a large bowl. Mix by hand or using a large spoon or fork until combined, adding more water a little at a time until the masa comes together into a ball and has the texture of playdough. Knead for 3-4 minutes by hand, then cover with a damp towel and let it rest for 5 minutes. Divide the dough into 12 equally sized sections and roll it into balls that are slightly larger than golf balls. Keep them covered with a damp towel while you are working so they don't dry out.2 cups Maseca masa harina instant corn flour, 2 cups warm water
- Press the balls of dough between a tortilla press lined with plastic wrap until about 8-inches in diameter. If you don't have a tortilla press, you can do this with the flat bottom of a heavy cast iron skillet or pan. Stack and keep covered with a damp cloth while you repeat with each of the balls of dough.
- Heat a griddle over medium-high heat. When it is hot, cook the corn tortillas for about 30 seconds until it starts to puff up, then flip and cook for another 30-60 seconds on the other side until lightly browned. Transfer the cooked tortillas to a plate or tortilla warmer and cover with a clean kitchen towel to keep warm while you cook all of the tortillas.
Notes
- Store: Keep cooked tortillas in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze: Stack tortillas with parchment paper between each and freeze in a freezer-safe bag for up to 3 months.
- Reheat: Warm tortillas on a hot skillet or griddle for 30-60 seconds on each side until soft and warm.
- Make Ahead: Prepare the dough in advance and refrigerate for up to 24 hours. Let it come to room temperature before rolling and pressing.
