Corn Tortillas

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 at home, you’ll never want to repurchase store-bought.

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 too easy and have taken our taco nights to the next level.

You Only Need Two Ingredients

• Masa harina
• Water

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 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 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 it is too dry, sprinkle it 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 under 15.

Use a press or roll out the dough with a rolling pin. If you roll them out by hand, place the dough between two 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 a preheated pan and 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 place them on one half, and cover it with the other. This allows them to stay warm and moist until ready to serve.

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

• Mango Salsa
• Mexican Corn Chowder
• Skillet Enchilada Bake

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