Homemade Corn Tortillas are so easy to make, and once you try a batch, you’ll never buy them from the store again.
Ready in 30 minutes, these two-ingredient corn tortillas will make taco night your favorite night of the week. Making tortillas from scratch is easy; once you try it, you’ll never return to store-bought ones.
It took a while to muster up the courage to try making corn tortillas from scratch, but just like my Best Ever Flour Tortillas recipe, once you make these them at home, you’ll never want to buy store-bought again.
I was inspired to make my own after our 7-day Mexican Riveria Princess cruise where I had the BEST tacos I’ve EVER had. Since then I have been dreaming about tacos.
We’re already planning our next cruise adventure, but until then, this recipe for homemade corn tortillas will have to get me through and you can bet we will be making them weekly. They’re just too easy and have taken our taco nights to the next level.
You Only Need Two Ingredients
- Masa harina
Masa harina is a gluten-free flour made from corn that is soaked in an alkaline agent and then processed into fine flour. Cornmeal is different and even tastes different because it doesn’t get the same treatment as alkaline. So, be sure to use masa harina to make your tortillas. It’s also used to make tamales, too.
Tools You’ll Need
You will need a bowl to mix the dough, and I also recommend using a cookie scoop to divide it. This makes it easy to portion the dough so all of your tortillas are the same size.
The key to making the best corn tortilla is using a cast-iron skillet. If you don’t have one, that’s okay, but the taste and texture, when made in the cast iron skillet, are the best.
You can roll them out with a rolling pin, but using a tortilla press makes it much more manageable. Plus, you get perfectly round tortillas with the proper thickness each time.
Whether you roll them out by hand or use a press, you will also need parchment paper. This ensures the raw tortillas don’t stick. You can also use plastic wrap, but parchment works well for me.
How to Make Homemade Corn Tortillas
In a medium bowl, mix with a wooden spoon masa harina and hot water until thoroughly combined.
Turn dough onto a clean surface and knead until pliable and smooth. If the dough is too sticky, add more masa harina; if too dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
Divide dough into 15 equal-size balls. I use a cookie dough scooper and generously scoop – sometimes I get less than 15.
Use a press or roll out the dough out with a rolling pin. If you roll them out by hand, place the dough between to sheets of parchment. If you use a press, line both sides with the parchment as I show in the photo here:
Preheat a cast-iron skillet or skillet to medium-high.
Immediately place the tortilla in preheated pan and allow to cook for approximately 30 seconds or until browned and slightly puffy. Turn it over to brown on the second side for approximately 30 seconds more and transfer to a clean towel. Repeat the process with each ball of dough.
Keep the cooked ones covered with a towel. I just fold the towel in half and place them on one half and cover it with the other. This allows them to stay warm and moist until ready to serve.
How to Store Them
We love these corn tortillas freshly made, but they will keep longer as long as they are properly stored in an airtight container.
- Refrigerator: keep them tightly wrapped, and they will keep for one to two weeks in the fridge. To warm them up, place them between paper towels and microwave them for 30 seconds.
- Freezer: fully cool them and then tightly wrap them in plastic wrap. Place the stack in a freezer-safe bag or container, and they will keep for a few months in the freezer. Thaw them at room temperature and warm them in the microwave.
Taco Recipes to Try
Once you’ve made your homemade tortillas, you will want to fill them with all of your favorite fillings. Here are some of our favorite taco recipes that you definitely will want to try:
- For a delicious weekend breakfast, make a batch of Breakfast Tacos with Roasted Habanero Hollandaise Sauce.
- For a twist, make Slow Cooker Chicken Tacos (4 Ingredients). Top them with cheddar cheese, red onions, and a dollop of guacamole.
- My Chile Colorado is a delicious red chile made with chicken, and it’s perfect for serving in your fresh-cooked tortillas.
- My Ground Pork Tacos are a quick and easy filling for tacos. Top them with lettuce, tomatoes, cheese, and sour cream for a really easy Taco Tuesday dinner.
I cannot wait for our next cruising adventure, but I am thrilled that I can make corn tortillas that are as delicious as the ones we had in Mexico. I’m so excited to share them with you, too.
More Mexican Recipes to Try
Don’t forget to pin this recipe to your favorite Pinterest board for later.
- 1 3/4 cups masa harina
- 1 cup + 2 tablespoons hot tap water
- In a medium bowl, mix together with a wooden spoon masa harina and hot water until thoroughly combined.
- Turn dough onto a clean surface and knead until pliable and smooth. If the dough is too sticky, add more masa harina; if too dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or skillet to medium-high heat.
- Divide dough into 15 equal-size balls, I use a cookie dough scooper and generously scoop, sometimes I get less than 15.
- Using a tortilla press, I have one but you can just roll out with a rolling pin, I use parchment paper not wax paper but everyone else I know uses plastic wrap or Ziplock bags, use what works for you.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on the second side for approximately 30 seconds more, then transfer to a clean towel and Repeat process with each ball of dough. Keep tortillas covered with the towel, I just fold the towel in half and place it on one half and cover with the other. This allows them to stay warm and moist until ready to serve.