In Mexico, homemade corn tortillas are a daily staple. Made with just masa harina and water, these soft tortillas are the foundation of tacos, enchiladas, quesadillas, and countless traditional dishes.
As a Mexican, I’ve been making corn tortillas from scratch since I was a little girl. It’s one of those recipes that is passed down from generation to generation and taught to us from a very young age.
And you know what? Making homemade tortillas is much easier than most people think.
With only masa harina (such as Maseca), water, and a little practice, you can make soft, pliable corn tortillas at home that are perfect for everyday Mexican meals.
Ingredients
- Masa harina (nixtamalized corn flour): This is the traditional flour used to make tortillas. Brands like Maseca, Minsa, and Maza Real work well.
- Water: Use room-temperature water. Avoid hot water because it can affect the texture of the dough.
How To Make Homemade Corn Tortillas
Heat a comal, cast iron skillet, or non-stick pan over medium heat.
Add the masa harina to a large bowl and slowly pour in the water while mixing with your hands. Keep working the dough until everything comes together in a rough dough.
Knead the dough for about 4-5 minutes until it no longer sticks to your hands or the bowl. The texture should feel similar to play dough: soft and pliable, but not sticky.
Take a small portion of dough (about 2-3 tablespoons) and roll it into a ball. Place it between two pieces of plastic and flatten it slightly with your hand.
Press it with a tortilla press or a heavy dish until you get a thin, round tortilla about 5.5 inches (14 cm) wide.
Slightly moist your hands with water, then carefully peel away the top piece of plastic. Flip the tortilla onto your hand and remove the remaining plastic sheet.
Place the raw tortilla on the hot comal with a quick sliding motion. Cook for about 40-45 seconds, then flip it once it releases easily from the surface.
Cook the second side for another 40-45 seconds. Flip it again and cook for a few seconds more. The tortilla should start to puff; if it needs a little help, gently press it with a spatula.
As each tortilla comes off the comal, place it inside the kitchen towel to keep it warm and soft while you finish cooking the rest.
Tips & Notes
- The dough should feel soft and pliable, similar to play dough. If the edges crack when you flatten a tortilla, the dough needs a little more water. If it sticks to your hands or falls apart, add a bit more masa harina.
- The comal or pan temperature is key. It should be hot enough to cook the tortillas quickly, but not so hot that they burn before they cook properly.
- When handling the masa, lightly wet your hands to prevent sticking, especially when shaping the dough balls and transferring the tortillas.
- Dry homemade corn tortillas are usually caused by overcooking or dough that does not have enough moisture. Cook them just until done, then keep them covered with a towel to maintain their softness.
Ways To Enjoy Them
- Tacos: The most common way to enjoy homemade corn tortillas. Fill them with your favorite meats, seafood, vegetables, or beans. Or try classics like Tacos al Pastor or Cochinita Pibil Tacos.
- Enchiladas: Filled, rolled, and covered with flavorful sauces to create traditional dishes like Enchiladas Rojas and Enchiladas Suizas Verdes.
- With Mexican meals: In Mexico, warm tortillas are served alongside everyday dishes like stews, soups, and saucy dishes to scoop up every delicious bite.
What To Make With Leftover Tortillas
Slightly older tortillas are perfect for recipes where a firmer texture is needed. Instead of throwing them away, use them to make these traditional Mexican dishes:
Store & Reheat
Homemade corn tortillas are best when freshly cooked, but you can store them for later. Let them cool completely on a kitchen towel, then place them in a sealed bag or container.
- Fridge: Store for up to 5 days.
- Freezer: Store for up to 3 months.
To reheat: Warm them on a hot comal or skillet for a few seconds on each side until soft. You can also wrap them in a damp kitchen towel and microwave them in short intervals.
Questions & Answers
Do I need a tortilla press?
A tortilla press is helpful if you make homemade corn tortillas often, but it’s not necessary. In Mexico, many people still shape them by hand, and you can make them at home using a heavy dish or any flat surface to press the dough evenly.
Can I use corn flour instead of masa harina?
No. Corn flour is processed differently and will not create the right dough texture for homemade corn tortillas. Use nixtamalized corn flour labeled as masa harina.
Why are my tortillas cracking around the edges?
Cracks usually mean the dough is too dry. Add a little more water until the masa feels soft and smooth, similar to play dough.
More Tortilla Recipes
Prefer Spanish? You can also find my original recipe in Spanish here: Cómo hacer tortillas de maíz caseras.
Homemade Corn Tortillas
Equipment
- 2 plastic sheets 10×10 inches (25×25 cm) each
- heavy dish or tortilla press
- cast-iron skillet or comal
Instructions
- Heat a comal or cast-iron skillet over medium-high heat.
- Add masa harina to a bowl and slowly mix in the water with your hands until a dough forms. Knead for 3-5 minutes until smooth and soft. The dough should feel like play-dough and not stick to your hands.
- Take a small portion of dough (about 2-3 tablespoons) and roll it into a ball. Place it between two plastic sheets and flatten slightly with your hand.
- Press the dough with a heavy dish or tortilla press until you have a thin tortilla about 5.5 inches (14 cm) wide.
- Carefully remove the plastic sheets. If needed, lightly moisten your hands with water to help handle the tortilla without sticking or tearing.
- Place the tortilla on the hot comal with a quick sliding motion. Cook for about 40-45 seconds, until it removes easily from the hot surface.
- Flip and cook for another 40-45 seconds. Flip once more and cook for 10-15 seconds until the tortilla starts to puff. Gently press the surface with a spatula if needed to help it inflate.
- Place the cooked tortilla inside a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough.
Video
Notes
- You may need slightly more or less water depending on the brand of masa harina and the humidity where you live. Add it gradually until the dough is soft, smooth, and easy to handle.
- For larger tortillas, use about ¼ cup of dough per tortilla.
- The dough should feel soft and similar to play-dough. If it cracks around the edges, add a little more water. If it feels sticky or falls apart, add a little more masa harina.
- Lightly moisten your hands when shaping the dough balls and handling the flattened tortillas to prevent sticking.
- A tortilla press makes the process easier, but it is not required.
- The comal or pan temperature is important. It should be hot enough to cook each side in about 40-45 seconds, but not so hot that the tortillas burn before they are fully cooked.
- To help the tortillas puff, make sure the dough is well kneaded and the comal is properly heated. After cooking both sides, flip once more and gently press the surface with a spatula.
- Store cooled tortillas in a sealed bag in the fridge for up to 5 days or freeze for up to 3 months. Reheat on a hot comal or skillet until soft.
Delicious. I still need to practice my technique but the flavor was good.
I don’t know if you noticed but it says 45 minuets on step 10. I’m making these tonight for Fajitas!
Gluten-free corn tortillas? isn’t that implied for any corn tortilla about there? Anyway, the recipe is very detailed and precise, thank you, I’ll share to my friends.
I could finally made puffy tortillas thanks to your video. Thank you so much! The texture of the masa is definitely the key for puffy and soft tortillas. I have seen so many recipes where the edges are cracked and that is a clear sign of dry masa.