Name: Homemade Corn Tortillas Recipe: Soft and Authentic
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups masa harina (corn flour specifically for tortillas—e.g., Maseca or Bob’s Red Mill); 1½ –1¾ cups warm water (start with 1½ cups); ½ tsp kosher salt (optional but recommended)

Introduction

Table of Contents

Homemade Corn Tortillas are the real deal—soft, pliable, and full of that fresh corn flavor you can’t get from store-bought. Made with just masa harina, water, and salt, they’re surprisingly easy and transform tacos, enchiladas, and quesadillas into something special. Pressed thin and griddled hot, they puff slightly with perfect char spots. Presented stacked in a white ceramic tortilla warmer or wrapped in a clean kitchen towel, optionally garnished with lime wedges, these Homemade Corn Tortillas offer authentic texture and aroma that make every meal feel like a Mexican feast.

Ingredients

For the Homemade Corn Tortillas (makes 12–15 tortillas): • 2 cups masa harina (corn flour specifically for tortillas—e.g., Maseca or Bob’s Red Mill)
• 1½–1¾ cups warm water (start with 1½ cups)
• ½ tsp kosher salt (optional but recommended)

Equipment: • Tortilla press (or heavy skillet/plastic wrap)
• Cast-iron skillet or comal
• Clean kitchen towel

Step-by-Step Process

Mix the dough
In a large bowl, combine masa harina and salt (if using). Slowly pour in 1½ cups warm water while mixing with your hand or spoon. Knead gently until the dough forms. It should be soft, smooth, and slightly tacky but not sticky—like playdough. If too dry, add water 1 tbsp at a time. If too wet, add a little more masa. Cover with a damp towel and rest 10–15 minutes.
Test dough consistency
Pinch off a small piece and roll into a ball. Press gently between fingers—if edges crack, add more water. If it sticks badly, add a little masa. Dough should hold its shape without cracking or being too wet.
Divide dough
Roll dough into golf ball-sized portions (about 1.5–2 oz each). Keep covered with a damp towel to prevent drying.
Press tortillas
Cut two plastic sheets (or use parchment) to fit the tortilla press. Place one ball between sheets. Press firmly but not too hard. Peel off carefully. If it sticks, the dough is too wet—add masa. If it tears, too dry—add water.
Heat the pan
Preheat cast-iron skillet or comal over medium-high until very hot (drop of water sizzles and dances).
Cook tortillas
Place a tortilla on a hot pan. Cook 30–45 seconds until edges dry and small brown spots appear. Flip. Cook the second side 30–45 seconds—should puff slightly. Flip again for 10–15 seconds to set. Transfer to a clean towel and wrap to steam and soften.
Keep warm
Stack in a towel-lined basket or warmer. Keep covered until ready to serve.

Tips for Perfect Homemade Corn Tortillas

• Masa harina is non-negotiable—regular cornmeal won’t work
• Warm water helps the dough hydrate evenly
• Rest dough—makes it easier to press
• Hot pan = char spots and puff
• Don’t overcook—the second side should not brown too much
• Keep wrapped in a towel—stays soft and pliable

Variations and Customization

• Colored Tortillas: add spinach puree (green), beet juice (pink), turmeric (yellow) to water
• Masa + Wheat: mix 1:1 with flour for hybrid
• Mini Tortillas: smaller balls for street tacos
• Stuffed: press thinner, fill with cheese, fold, cook like a quesadilla
• Vegan: naturally vegan—no changes needed

Storage and Serving Tips

• Best fresh—peak softness and flavor
• Room temp up to 4 hours with a towel
• Fridge up to 3 days—reheat in skillet or microwave 15 seconds
• Freeze up to 3 months (stack with parchment)
• Reheat: warm skillet 30 seconds per side or microwave with a damp towel
• Serve warm—best with tacos, enchiladas, or as chips

Nutritional Information

Based on 12 tortillas:
• Calories: 90 kcal
• Protein: 2g
• Total Fat: 1g
• Carbohydrates: 19g (Fiber 2g)

FAQ

1. Can I use cornmeal?
No—must use masa harina (nixtamalized corn flour).

2. Will tortillas crack when folding?
Dough too dry or overcooked. Add water or cook less.

3. No tortilla press?
Use a heavy skillet or flat-bottom pan + plastic wrap.

4. Make-ahead?
Yes—dough keeps 2 days in fridge. Bring to room temp before pressing.

5. How to get them to puff?
Very hot pan + correct hydration + thin pressing.

Conclusion

These Homemade Corn Tortillas are pure Mexican kitchen magic—soft, fragrant, and so much better than store-bought that you’ll never go back. One warm tortilla and suddenly tacos taste authentic, enchiladas feel homemade, and every meal feels like a celebration. Keep masa harina stocked, and you’re always 30 minutes away from fresh tortillas that make ordinary dinners feel extraordinary.