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 hold up well for tacos, quesadillas, and more.

Why You'll Love Handmade Corn Tortillas

The dough rests for 20 minutes so the masa fully hydrates, then each tortilla cooks on a hot comal for about a minute per side until it puffs. Three ingredients, no shortcuts: masa harina, water, 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

Handmade Corn Tortillas

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Side Dish

Cuisine: Mexican

Calories: 416

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

 

1. In a medium bowl, combine 1 cup masa harina and slowly pour in 1 cup water while kneading into the dough.
2. Continue kneading and adding water in small amounts until the dough reaches a soft, play-dough-like consistency.
3. Cover the bowl with a dish towel and let the dough rest for 20 minutes.
4. Divide dough into equal portions and roll into balls.
5. Using a tortilla press lined with plastic, press each ball into a tortilla. Make sure it's not too thin to handle.
6. Heat a cast iron skillet or comal over medium-high heat.
7. 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.
8. Remove from heat and store on a plate covered with a clean kitchen towel to keep warm.
9. 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

Notes

Storage: wrap in a clean kitchen towel or foil and keep at room temperature for the day, or refrigerate in an airtight bag for up to 4 days. Reheat on a hot skillet or comal for 20-30 seconds per side.

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