Homemade Gluten Free Masa Tortillas: Pure Corn Flavor

There’s nothing quite like the flavor of fresh masa tortillas. Unlike flour-based versions, masa tortillas are naturally gluten free, made from nixtamalized corn (masa harina). The result is a tortilla with a soft, slightly springy texture and a deep, earthy corn flavor that pairs perfectly with everything from tacos to enchiladas.

When you make masa tortillas at home, you’re connecting to centuries of tradition—this is how tortillas have been enjoyed across Mexico for generations. With just three ingredients—masa harina, water, and salt—you can have warm, fresh tortillas in minutes.

Why This Recipe Works

• Masa harina (like Maseca or Bob’s Red Mill) already contains lime-treated corn, which gives authentic flavor and pliability.
• Warm water hydrates the masa so it binds together easily.
• A pinch of salt enhances the natural corn taste.

That’s it—no gums, no blends, no additives. Just pure masa goodness.

Cooking Tips

• Hydration is key: The dough should feel like soft Play-Doh—not sticky, not crumbly. Adjust with a teaspoon of water or masa harina as needed.
• Use a tortilla press: It makes quick work of flattening dough balls into perfect circles. If you don’t have one, a rolling pin or heavy skillet works too.
• Cook hot and quick: Each tortilla cooks in 30–60 seconds per side. Look for light brown spots and slight puffing.
• Keep them warm: Stack tortillas in a towel or tortilla warmer to trap steam and keep them soft.

Serving Ideas

Fresh masa tortillas are incredibly versatile:

• Classic street tacos with carne asada, carnitas, or grilled vegetables.
• Quesadillas with melty cheese and salsa.
• Enchiladas—fry lightly before rolling.
• Simply warm with butter, cheese, or beans for a snack.

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Gluten-Free Masa Tortillas

Unlike flour-based versions, masa tortillas are naturally gluten-free, made from nixtamalized corn (masa harina). The result is a tortilla with a soft, slightly springy texture and a deep, earthy corn flavor that pairs perfectly with everything from tacos to enchiladas.

Course Main Course

Cuisine Mexican

Keyword Fresh tortillas, gluten free tortillas, Homemade Tortillas

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 Tortillas

Calories 72kcal

Equipment

• 1 Tortilla Press

Ingredients

• 2 cups masa harina about 240 g
• 1 ½ cups warm water 360 ml, plus more if needed
• ½ tsp salt

Instructions

• Mix the dough: In a large bowl, combine masa harina and salt. Slowly pour in the warm water while mixing with your hands until a soft dough forms.
• Check consistency: The dough should feel like soft Play-Doh. If too dry, add a teaspoon of water at a time; if sticky, add a little more masa harina.
• Portion: Divide dough into 12 equal pieces. Roll each into a ball.
• Press: Place a ball between two sheets of parchment or plastic wrap in a tortilla press. Flatten into a thin circle, about 6 inches across.
• Cook: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 30–60 seconds per side, until lightly browned and slightly puffed.
• Keep warm: Stack tortillas and cover with a clean kitchen towel until ready to serve.

Notes

Notes
Best served fresh, but leftovers can be wrapped and refrigerated for 2–3 days.
Reheat on a hot skillet or directly over a gas flame.