Homemade Corn Tortillas

Fresh corn tortillas? Yes! These 3-ingredient homemade tortillas are surprisingly easy to make and will absolutely up your taco game with their authentic masa harina flavour and soft, pliable texture.

Course Breads, Side Dish

Cuisine Mexican

Prep Time 20

Cook Time 20

Resting Time 20

Total Time 1

Servings small tortillas

Calories 59

Author Jessica Hylton

Ingredients

2 cups masa harina preferably white or yellow masa harina made for tortillas, 230g
1/2 teaspoon fine sea salt 3g
1 1/2 cups warm water 360ml, plus more as needed (could be around 50ml more)

Instructions

Make the dough

Combine the dry ingredients. In a large bowl, stir together the masa harina and salt.
Add water. Gradually add the warm water while mixing with your hands. Knead the mixture gently in the bowl until a soft, smooth dough forms.
The dough should feel moist and pliable, similar to soft modeling clay. It should hold together easily without feeling sticky or cracking heavily around the edges. If the dough feels dry or crumbly, knead in additional warm water, 1 tablespoon (15ml) at a time. If it feels too sticky, knead in a small amount of masa harina.
Rest. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest at room temperature for 20 minutes. This gives the masa harina time to fully absorb the water and makes the tortillas easier to shape.

Divide the dough and heat the skillet

Divide. Divide the dough into 14–16 equal portions. Roll each portion between your palms to form a smooth ball.
Keep the dough balls covered with a damp kitchen towel while you work so they do not dry out.
Heat the skillet. Heat a dry cast-iron skillet, comal, or other heavy skillet over medium-high heat. Allow it to heat thoroughly before cooking the first tortilla. Do not add oil.

Press the tortillas

Prevent sticking. Place one dough ball between two pieces of plastic wrap, parchment paper, or a cut-open food storage bag.
Press. Place the ball in a tortilla press and press it into a thin tortilla about 5–6 inches in diameter.
If you do not have a tortilla press, place the covered dough ball on a flat work surface and press it firmly with the bottom of a heavy skillet or baking dish until evenly flattened.
Peel. Carefully peel away the top piece of plastic or parchment. Turn the tortilla onto your hand, then gently peel away the remaining piece.

Cook the tortillas

Cook the tortilla (side one). Place the tortilla in the hot, dry skillet. Cook for 30–45 seconds, or until the surface begins to look dry and the tortilla releases easily from the skillet.
Cook the tortilla (side two). Flip and cook the second side for 45–60 seconds, until small toasted spots begin to appear.
Cook the tortilla (back to side one). Flip once more and cook for another 15–30 seconds.
The tortilla may puff in the centre as steam forms between the layers. Puffing is a good sign, but the tortillas will still be tender and delicious if they do not fully puff.
Keep moist. Transfer the cooked tortilla immediately to a clean kitchen towel and wrap it well.
Repeat. Repeat with the remaining dough balls, pressing each tortilla shortly before cooking it. Adjust the heat as needed so the tortillas develop small toasted spots without burning or becoming dry.

Keep warm and serve

Keep warm. Keep the cooked tortillas wrapped in the kitchen towel until ready to serve. The trapped steam helps soften them and keeps them flexible.
Serve. Serve warm with tacos, beans, grilled vegetables, salsa, guacamole, or your favourite fillings.

Notes

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). Do so gradually. Dry dough? Knead in more warm water, 1 tablespoon at a time. Sticky dough? Knead in a small amount of masa harina.
Don't skip the rest. Give the dough 20 minutes to rest so the masa harina can fully absorb the water. This will make the tortillas easier to shape.
Keep 'em covered. Cover the dough balls with a damp kitchen towel so they don't dry out.
Wrap the tortillas. Wrap the tortillas in a clean kitchen towel immediately after cooking so they stay soft and flexible.
Storage: Seal fully cooled leftover tortillas in an airtight container. They'll keep at room temperature for up to 2 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Thaw in the fridge (if applicable) before reheating, one at a time, in a cast iron skillet over medium heat. You can also wrap a small stack of leftover tortillas in a damp paper towel and microwave in 15-second intervals until warm.

Nutrition

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