Homemade Corn Tortillas

tortillas

These homemade corn tortillas are soft, pliable, and perfectly cooked, with the classic flavor of fresh tortillas made in Mexico. Made easily from scratch with masa harina and water.

prep 15

cook 25

total 40

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Equipment

2 plastic sheets 10×10 inches (25×25 cm) each
heavy dish or tortilla press
cast-iron skillet or comal

Ingredients
Cups (US) - Metric

▢ 3 cups masa harina
▢ 2 ¼ cups water (read notes)

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.

Nutrition Information