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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.

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

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
 

  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!

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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