Handmade Corn Tortillas

Homemade corn tortillas are surprisingly easy to make with just three ingredients: masa harina, water, and salt. These fresh, warm tortillas are soft, flavorful, and the perfect base for tacos, quesadillas, and more.

Why You'll Love Handmade Corn Tortillas

There's something incredibly satisfying about making tortillas from scratch. With just three ingredients, you'll unlock a depth of flavor and texture no store-bought version can touch. These tortillas are soft, warm, and slightly smoky from the comal - perfect for tacos, quesadillas, or just enjoying with a swipe of butter and salt.

Tips and Tricks

Water Matters: Add water gradually to avoid a sticky or crumbly dough. It should feel like play-dough.
Let the Dough Rest: Resting allows the masa to fully hydrate, making tortillas easier to press and cook.
Flip With Confidence: Use your hands or a thin spatula to flip the tortillas quickly - don't overthink it!

Variations

Customize these tortillas to suit your taste or the dish you're serving them with.

Herb-Infused: Mix finely chopped cilantro or epazote into the dough.
Spiced: Add a pinch of smoked paprika or chili powder for an earthy kick.
Cheesy: Fold in a bit of finely grated cotija or cheddar for a cheesy surprise.

Substitutions

Need to make adjustments based on availability or preference? Here's how:

Salt: Sea salt or Himalayan pink salt can be used instead of kosher salt.
Masa: Look for masa harina made specifically for tortillas - not tamales.
Water: Warm water helps hydrate the masa more quickly.

Best Served With

Fresh guacamole or pico de gallo
Slow-cooked carnitas or grilled steak
Huevos rancheros or breakfast tacos
Refried beans and queso fresco

How to Store Leftovers

Wrap leftover tortillas in a clean kitchen towel and place them in a resealable plastic bag. Store in the fridge for up to 3 days.
To reheat, warm them in a dry skillet or wrap in a damp paper towel and microwave for 20-30 seconds.

Common Questions

Why won't my tortillas puff up?

Your pan may not be hot enough, or your dough may be too dry. Try pressing the dough slightly thinner or adding a touch more water.

Can I make these ahead of time?

Yes, store the pressed dough balls in the fridge covered with a damp cloth and plastic wrap for up to 24 hours before cooking.

A close-up of several blue corn and white corn tortillas on a wooden surface, with a pile of blue corn flour in the foreground.

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Prep Time 10

Total Time 45

Course: Side Dish

Cuisine: Mexican

Calories: 416

Ingredients Equipment Method Nutrition

Ingredients

1 cup masa harina
1 cup water
Salt to taste

Equipment

Mixing bowl (medium)
Measuring cup
Kitchen towel or cloth
Cast iron skillet or comal
Plastic wrap or zip-top bag (cut open)
Tortilla press

Method

In a medium bowl, combine 1 cup masa harina and slowly pour in 1 cup water while kneading into the dough.
Continue kneading and adding water in small amounts until the dough reaches a soft, play-dough-like consistency.
Cover the bowl with a dish towel and let the dough rest for 20 minutes.
Divide dough into equal portions and roll into balls.
Using a tortilla press lined with plastic, press each ball into a tortilla-ensure it's not too thin to handle.
Heat a cast iron skillet or comal over medium-high heat.
Gently lay a tortilla on the hot surface. Cook for 1 minute, then flip. Count to 20, flip again, and cook for another minute until the tortilla puffs.
Remove from heat and store on a plate covered with a clean kitchen towel to keep warm.
Repeat with remaining dough. Enjoy fresh!

Nutrition

Calories: 416kcalCarbohydrates: 87gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 18mgPotassium: 300mgFiber: 7gVitamin A: 244IUCalcium: 162mgIron: 9mg