Homemade Corn Tortillas

Last time I was in Mexico City, I had the opportunity to make fresh corn tortillas with a pro. And, honestly, it kind of changed my life (at least where tortillas are concerned). Now, I make my tortillas from scratch whenever I can (Flour Tortillas, too). I’m not saying there’s anything wrong with store-bought tortillas. They’re super convenient. But the flavour and texture on these homemade ones are hard to beat.

Made with just 3 ingredients (one of them is water) in a hot, dry skillet, they come out perfectly soft and pliable, ready to wrap around whatever taco, quesadilla, or enchilada filling you throw at ’em. You can really taste the corn, which I love, and the way the dough blisters up in the skillet adds a subtle toasty flavour that takes me back to Mexico every time. Vegan and gluten-free by nature, they’re a treat for everyone at the table.

The Easiest Homemade Corn Tortillas

Taco night is about to get so much better, thanks to these corn tortillas. Here’s why:

• I swear to you that making tortillas from scratch really makes a difference. The flavour and texture are just so much better than store-bought. So much so that it will elevate even the simplest of dishes to something memorable. The corn flavour from the masa harina really shines through, and the tortillas are wonderfully soft and easy to wrap around your favourite taco filling. And those little blisters from the pan? Chef’s kiss.
• Three ingredients. That’s all you need to make these corn tortillas. Masa harina, salt, and warm water. You almost certainly have the second two in your kitchen as we speak. Plus, when it comes to equipment, you really only need a mixing bowl and a cast iron skillet. Gotta love the simplicity.
• While they are best fresh out of the pan, these homemade tortillas keep extraordinarily well. They’ll stay good in the fridge for up to 2 weeks and in the freezer for up to 3 months. So you can make a bunch and use them again and again for various tacos, enchiladas, quesadillas…you name it!

Notes on Ingredients

You’ll only need 3 ingredients to make these homemade corn tortillas, and here they are (please see the recipe card below for precise measurements):

• Masa harina – Masa harina is essential for traditional corn tortillas. It’s made from nixtamalized corn, which plays a big role in ensuring these tortillas turn out soft and pliable. Regular cornmeal or ordinary corn flour will not produce the same flexible texture.
• Fine sea salt – Table salt would be fine.
• Warm water – Warm water will hydrate the masa harina more quickly and evenly. You can use cold water, but you’ll need to let the dough rest for a longer stretch of time.

How to Make Corn Tortillas

Making tortillas from scratch is actually surprisingly easy. Here’s a quick look at how to do it (you’ll find more detailed instructions in the recipe card below):

Make the dough

• Knead. Knead the dough until it is soft and smooth.
• Rest. Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 20 minutes.

Press and cook the tortillas

• Divide. Divide the dough into 14–16 equal portions, forming each portion into a smooth ball. Cover the balls with a damp kitchen towel.
• Preheat the skillet. Preheat a dry cast-iron skillet over medium-high heat.

• Cook the tortillas. Cook for 30–45 seconds, or until the surface begins to look dry and the tortilla releases easily from the skillet. Flip and cook for 45–60 seconds. Flip again and cook for 15–30 seconds.
• Wrap. Immediately wrap the tortilla in a clean kitchen towel.
• Repeat. Repeat with the remaining dough balls, pressing each tortilla shortly before cooking it, and wrapping your growing stack of tortillas in that clean kitchen towel.
• Serve. Serve warm with tacos, beans, grilled vegetables, salsa, guacamole, or your favourite fillings.

Tips for Perfect Corn Tortillas

Simple as they are, a few sneaky tips will help you get these tortillas just right. Here they come:

• Adjust your masa-to-water ratio. You may need to adjust the liquid-to-masa harina ratio depending on the humidity of your kitchen (and the brand of masa harina). If the dough feels dry, knead in more warm water, 1 tablespoon (15ml) at a time. If it feels too sticky, knead in a small amount of masa harina.
• Don’t skip the rest. Give the tortilla dough at least 20 minutes to rest. This gives the masa harina time to fully absorb the water, making the tortillas easier to shape.
• Keep ’em covered. Cover the dough balls with a damp kitchen towel so they don’t dry out while you press and cook them one at a time.
• Use a dry pan. Do not add oil to the pan, whatever you do. This will fry the tortillas, making them greasy and crispy.
• Preheat the pan. Allow the pan to heat thoroughly before cooking the first tortilla, unless you want to botch your first couple of tortillas.
• Wrap the tortillas. Wrap the tortillas in a clean kitchen towel immediately after cooking. The trapped steam softens them and helps keep them flexible.
• Adjust the heat as needed. You want the tortillas to develop small toasted spots without burning or becoming dry. Don’t be afraid to adjust the heat as you move through the batch.

Ways to Use Corn Tortillas

Don’t even get me started on all the ways you can use these homemade corn tortillas! First off, let me say that using homemade tortillas in any recipe that requires them will give it a huge automatic boost compared to using store-bought tortillas. You really can feel and taste the difference, especially when they’re fresh out of the pan.

I especially love using them to make tacos. My Vegan Birria Tacos, my Crispy Beer-Battered Vegan Fish Tacos, and these Cauliflower Tacos With Chipotle Crema are all to die for. But you don’t have to stop there. Use them in these Sweet Potato and Black Bean Enchiladas or as a gluten-free alternative to flour tortillas in Black Bean and Corn Quesadillas. You could also cut them into strips and use them to top my Taco Soup or this Enchilada Soup (this is a great way to make use of leftovers).

Make-Ahead, Storage & Reheating

• Countertop/refrigerator: Seal fully cooled leftover tortillas in an airtight container. They’ll keep at room temperature for up to 2 days. After that, store them in the fridge for up to 2 weeks.
• Freezer: When sealed in a freezer-safe airtight container, these corn tortillas will keep in the freezer for up to 3 months. Thaw them in the fridge overnight or at room temperature for a couple of hours.
• To reheat: Reheat the tortillas, one at a time, in a cast iron skillet over medium heat. They’re good to go when they’re warm, soft, and flexible. Don’t overdo it. They’ll dry out. Wrap each reheated tortilla in a clean kitchen towel as you move through the rest. You can also wrap a small stack of leftover tortillas in a damp paper towel and microwave in 15-second intervals until warm.

Can I Make Corn Tortillas Ahead of Time?

If you’d like to make the tortilla dough ahead of time, you can (up to 24 hours). Wrap the dough in plastic wrap and pop it in the fridge. When you’re ready, transfer it to the counter. Let the dough come to room temperature before dividing, pressing, and cooking the tortillas. If it looks dry (this can happen in the fridge), you can knead it with a smidge of warm water until it’s soft and smooth again.

More Mexican-Inspired Recipes

Feeling inspired to spice up your south-of-the-border cooking? Try these Mexican-inspired recipes too:

• Mexican Street Corn Dip
• Mexican Wedding Cookies
• Elotes (Mexican Street Corn)
• Instant Pot Mexican Rice
• Mexican Quesadillas with Avocado Cilantro Cream Sauce

Enjoy friends! If you make these corn tortillas, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!