Making Homemade Corn Tortillas from scratch is easier than you might think and with just 4 ingredients and a tortilla press you’ll be in business!
My family loves when I take the time to make Homemade Corn Tortillas for taco night. This tortilla recipe is made of just four ingredients including the star, masa harina. Masa harina is a corn flour that is used in traditional Mexican cuisine.
Masa harina tortillas are easier to make then you might think and all you needs is a tortilla press. I picked mine up during a visit to World Market. I break it down step-by-step on just how easy it is to make homemade corn tortillas at home!
Ingredients
- Masa Harina – This is an authentic Mexican corn flour and the main star ingredient to this recipe!
- Salt – I use kosher salt but table salt works as well.
- Granulated Sugar – This brings out the sweetness of the corn flour.
- Hot Water – It’s very important your water is hot so that it can help bind the corn flour with the water. I’ve tried this recipe with cool water and I didn’t yield the same consistency in dough.
Directions
First, you’ll need to mix the dough. I used my KitchenAid Stand Mixer fitted with the paddle attachment. After the dough was mixed, I let it sit for 30 minutes with a damp towel on top. Once the dough is done resting, I rolled out golf-ball size dough balls. I had 18, you might have less or more depending on what your golf ball shape looks like!
A good tip to practice whenever your working with fresh dough: when your not working with the dough, you’ll want to place a damp kitchen towel over the dough so that it doesn’t dry out.
First, you’ll want to place plastic wrap on each side of the tortilla press. You’ll see that this is key to being able to pick up your flattened dough. Place the dough ball in the center of the tortilla press.
Press down on the press to flatten the dough.
Open up the press, and there you have it… a nice and even flattened tortilla!
I just placed the flattened dough on to a damp paper towel and then covered it with another damp paper towel when I wasn’t working with it.
You’ll want to maximize time and cook the tortillas while your flattening the other dough balls. Depending on the size of your pan will depend if you can cook a few at a time. No need to add oil to the pan–just use a non-stick pan and it will cook in the pan!
If you have a tortilla warmer you’ll want to place the cooked tortilla in the tortilla warmer. However, I don’t have one and I just stacked them on a plate and then placed a damp towel on top. It helped keep them warm and steamed the tortillas making them soft and not hard.
Seriously, that’s it. Super easy and oh my gosh, it’s delicious. I’ll be honest, not a big fan of store-bought corn tortillas. But make them fresh and I’ll eat a dozen or so. If your ready to up your tortilla game I challenge you to buy a tortilla press and make this recipe for Homemade Corn Tortillas!
FAQs
If the tortilla dough is too dry it will crack. It’s very important to keep a damp cloth over the dough as you begin to work with it in the press and heat on the stove.
I rarely ever have leftover corn tortillas. If I do, I will place in a Ziplock bag, and refrigerate for 1-3 days.
With my recipe there is roughly 1 gram of carbs in a single corn tortilla. Always check ingredients and ingredient packaging for exact amount.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Mix Well – Don’t be alarmed when you first start to combine the dough. It will turn to dough, but it needs to mix for 30-60 seconds until a ball of dough is formed.
- Rest – Even though this dough does not have yeast in it, you need to let the dough rest before you start pressing.
- Make Ahead – I’ve made these tortillas up to 2 hours in advanced prior to eating. I let them rest in a tortilla warmer and they stayed warm and did not get soggy!
- Storing – If you happen to have leftovers, place them in a sealed container or ziplock baggy and store in the refrigerator for up to 5 days.
Mexican Recipes
Here are a few of my favorite Mexican recipes that pair perfectly with homemade tortillas.
- Shredded Chicken for Tacos
- Beef & Green Chile Enchiladas
- Slow Cooker Chicken & Black beans
- Mahi-Mahi Fish Tacos with Mango and Avocado Salsa
- Beef & Red Bean Tacos
Here is a video that shows you just how easy it is to make corn tortillas!
If you make this corn tortilla recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Homemade Corn Tortillas
Equipment
- KitchenAid Stand Mixer
- Tortilla Press
- Stove Top
- Frying Pan
Ingredients
- 1-¾ cups Masa harina corn flour
- ½ teaspoon Salt
- ¼ teaspoon Granulated sugar
- 1-¼ cups Hot water
Instructions
- Using a KitchenAid Stand Mixer fitted with the paddle attachment place the masa harina, salt, and sugar in the bowl. Set the mixer to speed 2 and begin to mix. Slowly pour in the hot water and up the speed gradually (in 10 second incraments) to speed 4, 6, and then speed 8 for 5 seconds. Mix for 30 seconds until the mixture is dough like and mostly sticking together.
- Remove the soft sticky dough from the bowl and knead to form a ball. *see notes about texture consistency. Place the dough on parchment paper or a plate and cover with a damp kitchen towel. Let it rest for 30 minutes.
- Once the dough is done resting, begin rolling out golf-ball size dough balls. You should have 18. **When not working with the dough, place the damp kitchen towel over the dough so that it doesn't dry out.
- Preheat a non-stick pan on medium heat. While the pan preheats, place plastic wrap on both sides of the tortilla press. Place one ball of dough in the middle of the press, flatten the dough, and carefully remove. Set the flattened tortilla on a parchment or damp towel lined surface.
- Place one tortilla in the pan and cook for 45 seconds to 1 minute until the edges start to curl up. Flip with a spatula and cook an additional 45 seconds. ***(Every heating element is different so yours may need less or more time. Just monitor it. You will want a golden brown color on each side.) You will want to flatten tortillas and cook them all at the same time. Repeat the flattening step until all the dough is formed into tortillas. And cook until all the tortillas are cooked.
- As tortillas are done cooking, remove them and place in a tortilla warmer or on a plate with a kitchen towel on top. The moisture will allow them to soften..
Video
Notes
- Storage – Use immediately once done cooking or store for 1-2 days in an airtight container. Reheat in foil in the oven for 5 minutes to soften.
- Make in advance – These tortillas can be made up to 2-3 hours in advance. Store in a tortilla warmer to keep soft and warm until ready to serve.
Nutrition
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Phil Morrow
Well the tortillas pressed easy enough with the bottom of a platte, looks and smelled great and will make again! My concern/question is, we used the tortilla’s for enchiladas. I mentioned that I used a plate to press and I did get them pretty thin, but after placing them in a Cast Iron skillet flipping after 10 or 15 seconds then rolled the enchiladas they cracked or maybe broke. Help?
Katie
Hi Phil, thank you for taking the time to leave a 5 star review. I like that you used the bottom of a plate. Sounds like the dough may need just a little bit more of water to keep the tortilla moist. Although, I have never made enchiladas with homemade tortillas so I can’t give you a definitive answer (confidently) without try it myself.
Randy
I never realized it was so simple. They are amazing. The Taste is unbelievable. I need a better tortilla press I broke it in the process. Everyone should try this.
Katie
Randy, thank you SO MUCH for taking the time to leave a 5-star review! It means so much to me, and I’m so happy you enjoyed the corn tortillas as much as I do! I don’t like store bought corn tortillas, but LOVE my homemade tortillas!
Purvi
turned out great!
Katie
Purvi, thank you so much for taking the time to leave a comment and a rating!
Bill
I don’t think your measurements are right. 1 3/4 cup of corn flour to 1 1/4 cup of water. When i tried this it look like milk at that amount. There was no way i was going to make balls of dough. Didn’t have anymore flour so I had to throw it out.
Katie
Hi Bill, I just remade this recipe last night for dinner. Followed my instructions exactly how stated with measurements and my tortillas turned out great. You have to mix the ingredients until they form a dough ball *per instructions. Warm water is key and mixing until combined yields a perfect soft dough to press tortillas. Hope you will give this recipe a try again.
Loraine Ortiz
I’m not good in the kitchen and I only have a close personal relationship with the microwave lol. These corn tortillas are just a right fit for my skills. I hope mine will turn out delicious too. Thanks Katie!
Regards,
Loraine from http://www.gloriousessays.com
Katie
Loraine, I think this is the perfect recipe to start with! You’ll be surprised by how easy it is to make!
Kayle (The Cooking Actress)
oooh that press looks so convenient! These corn tortillas look perfect!