Homemade Corn Tortillas

Homemade Corn Tortillas

Up your taco game with these easy homemade corn tortillas!

Servings: 15 tortillas
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes


  • 2 cups masa harina (usually found in the Latin section of most large supermarkets)
  • 1/2 teaspoon salt
  • 1-1/2 to 2 cups warm water


  1. In a medium bowl, combine the masa harina and salt. Add 1-1/2 cups of the warm water and stir with a wooden spoon until all of the water is absorbed.
  2. Start working the mixture using your hands, adding up to ½ cup more water, a few tablespoons at a time. Your goal is to add enough water so that the mixture starts to form a cohesive dough. If it starts to stick to your hands, add a pinch or two more masa harina. The texture you’re aiming for is soft but not sticky (similar to Play-Doh or sugar cookie dough).
  3. Divide the dough into golf ball-sized chunks (about 1-1/2 ounces each). You should have enough dough to divide it into about 15 pieces. Roll each piece between your palms to form smooth balls. (This will make tortillas that are 5 to 6 inches in diameter.) Cover the dough balls with a clean, damp kitchen towel so they don’t dry out while you work.
  4. If you’re using a tortilla press, cut a gallon-size ziplock bag in half along the side and bottom seams so that you’re left with two pieces with which to cover each side of the press. Then trim each of the two pieces so each piece is just large enough to cover the top and bottom of the press without too much excess plastic. This keeps the dough balls from sticking to the press when you flatten them and makes it easy to transfer the flattened dough to the baking sheet.
  5. One at a time, place each ball of dough in the center of the press. Close the press and slowly push it down, holding the handle and applying firm pressure. Be careful not to apply too much pressure or the tortillas will be too thin. You may need to make a few test tortillas to get a sense of how much pressure to apply.
  6. If you’re using a glass baking dish, cut a gallon-size ziplock bag in half along the side and bottom seams so that you’re left with two pieces with which to cover each side of the dough. One at a time, place each ball of dough between the plastic sheets and use the baking dish to press the dough into thin, flat circles. It helps to shimmy the dish back and forth as you press.
  7. After you flatten each dough ball into a tortilla, carefully transfer it, either with your fingers or using the bottom half of the plastic bag, to a baking sheet covered with parchment paper. Arrange them so they are in a single layer on the baking sheet. Lay a second piece of parchment paper down to cover the first layer of tortillas and continue to arrange them this way until you’ve flattened all the dough balls. To keep the flattened tortillas from drying out as you work, lay a damp kitchen towel over the uncovered flattened tortillas. (Alternatively, you can skip this step and just cook the tortillas as you press them.)
  8. Heat a medium griddle or cast iron skillet over medium-high high heat. When it’s hot, place 1 to 2 tortillas (depending on how large your skillet is) into the dry skillet and cook for 60 to 90 seconds. Using a spatula, flip the tortilla(s) and cook for an additional 60 to 90 seconds or until they’re a nice golden color and you see some cracks on the surface. (You can use your fingers to turn the tortillas over, but be really careful not to burn yourself!) The tortillas may form some air pockets as they cook – don’t worry, they will deflate as they cool.
  9. Transfer the cooked tortillas to a plate and wrap them with a kitchen towel until the remaining tortillas are cooked and ready to serve. Wrapping them with the towel is an important step because it allows the hot tortillas to continue to steam, which softens their texture.
  10. These are best eaten right after they’re cooked, but can be refrigerated, wrapped in a clean kitchen towel, and put in an airtight container, for up to 4 days. Warm the leftover tortillas briefly in a skillet before using.
  11. Make-Ahead Instructions: The dough can be prepared and stored, covered, on the counter for up to 24 hours or frozen for up to 3 months. To freeze, wrap the dough securely in plastic wrap and place in a resealable bag. Remove the dough from the freezer several hours before you plan to use it, and let it thaw on the counter. The cooked tortillas can be individually wrapped in plastic wrap and frozen for up to 3 months.

Nutrition Information

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  • Serving size: 2 tortillas
  • Calories: 119
  • Fat: 1 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g
  • Sodium: 76 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.