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How To Make Homemade Corn Tortillas Recipe

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4 from 33 reviews

Learn how to make authentic homemade corn tortillas from masa harina with simple steps and minimal ingredients. These soft, warm tortillas are perfect for tacos, enchiladas, or simply enjoying on their own. The recipe uses traditional preparation techniques with a cast iron skillet and a tortilla press or an alternative method for shaping the dough.

  • Total Time: 30 minutes
  • Yield: 10 tortillas

Ingredients

Ingredients

  • 1 ½ cups masa harina
  • 1 cup warm water, more or less
  • ¼ teaspoon coarse salt

Equipment

  • Cast iron tortilla press or a flat bottomed glass pie plate
  • Large Ziploc bag, cut open along the side seams
  • Small or large cast iron skillet
  • Clean dish towel

Instructions

  1. Mix and Knead Dough: Put 1 ½ cups masa harina in a large bowl. Pour in about ¾ of the warm water. Mix and knead the dough with your hands for about a minute, slowly adding more water until it forms a smooth ball. If sticky, add more masa harina; if cracked, add more water.
  2. Divide Dough: Once smooth and pliable, divide the dough into ten equal golf-ball-sized pieces and roll each into a ball.
  3. Shape Tortillas: If using a tortilla press, place a cut-open plastic bag over both sides of the press. Place a dough ball in the center, press down slightly, fold plastic over the dough, then press to flatten to about 1/8-inch thickness.
  4. Heat Skillet: Heat the cast iron skillet over medium heat until hot and ready for cooking tortillas.
  5. Remove Tortilla from Plastic: Carefully peel off the top layer of plastic, place your hand over the tortilla, flip it into your palm, then remove the remaining plastic layer.
  6. Cook Tortilla: Place the tortilla in the hot skillet. Initially, it will stick; shake the pan gently using a pot holder until the tortilla loosens and slides. Flip with a spatula.
  7. Brown and Puff: Cook for about 60 seconds until lightly browned. Flip a second time and cook for another 40-60 seconds until browned in spots and puffed slightly.
  8. Keep Warm: Stack cooked tortillas and keep them wrapped loosely in a clean dish towel to stay soft and warm while preparing the rest.

Notes

  • If you don’t have a tortilla press, use a flat bottomed glass pie plate or a heavy skillet to flatten dough balls between plastic sheets.
  • Use warm water to help the masa harina hydrate properly for softer tortillas.
  • Cast iron skillets provide the best heat retention and results for authentic tortilla cooking.
  • Keep tortillas warm wrapped in a cloth to maintain softness and prevent drying out.
  • Adjust water or flour slightly depending on humidity and masa harina brand to achieve pliable dough.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/how-to-make-homemade-corn-tortillas-recipe/