Simple Corn Tortilla Recipe

Prep Time: 25 minutes (includes rest time)
Cook Time: 10-15 minutes
Total Time: 35-45 minutes
Makes: 19 tortillas

How to Make This Corn Tortilla Recipe

There’s something incredibly satisfying about making your own corn tortillas from scratch. If you haven't had fresh tortillas, you need to make try this recipe! They’re soft, warm, and filled with that rich, toasty corn flavor that puts store-bought tortillas to shame. The best part? You only need three ingredients!

Today, I’ll show you how to make authentic corn tortillas at home — no sourdough starter necessary.

Ingredients

• 2 cups masa harina

• 1½ cups hot water (plus a little extra, if needed)

• ¼ teaspoon fine sea salt

Equipment

• Mixing bowl

• Tortilla press (or a heavy skillet/plate)

• Parchment paper, wax paper, or plastic wrap (cut into 6” squares)

• Nonstick or cast-iron skillet

Instructions

1. Mix the Dough

In a medium bowl, whisk together the masa harina and salt. Gradually stir in the hot water until a soft, play-dough-like dough forms.

2. Rest the Dough

Cover the bowl with a damp towel and let the dough rest for >20 minutes to fully hydrate.

3. Divide & Roll

Divide the dough into 12 equal balls (about 2 ounces each) and keep them covered to prevent drying.

4. Press the Tortillas

• Line a tortilla press with parchment or plastic.

• Place a dough ball in the center and press until it’s about ⅛” thick.

• No press? Use a heavy skillet to flatten the dough between parchment squares.

5. Cook

• Heat a dry, nonstick or cast-iron skillet over medium-high heat.

• Peel the tortilla off the paper and place it in the hot pan.

• Cook for 30–45 seconds per side, until golden spots appear and the tortilla puffs slightly.

• Keep finished tortillas warm in a clean towel.

Frequently Asked Questions / Troubleshooting

Q1: What exactly is masa harina?
Masa harina is a dehydrated, milled form of wet masa (nixtamalized corn dough) made by soaking dried corn in limewater, cooking it, drying it, and then grinding it into a fine flour Masienda. Unlike regular cornmeal, masa harina has undergone nixtamalization, which enhances its flavor, nutritional profile, and binding properties—essential for authentic tortillas The Spruce Eats.

Q2: Why do my homemade corn tortillas crack or turn out hard?
Cracked or tough tortillas usually signal under-hydration: the dough hasn’t absorbed enough water, so it lacks cohesion Reddit. To fix this, use warm water and knead the dough thoroughly to distribute moisture evenly; a small amount of fat (vegetable oil) can also improve pliability, though traditionalists often omit it Reddit.

Q3: Are corn tortillas gluten-free and vegan?
Yes—if you stick to pure masa harina, water, and salt, homemade corn tortillas are naturally gluten-free and vegan Gimme Some Oven. Be cautious with store-bought brands, as some add wheat flour or lard, so always check the ingredient list if you need strict gluten-free or vegan compliance Gimme Some Oven.

Q4: How should I store homemade tortillas, and how long do they last?
Fresh corn tortillas keep best at room temperature for up to 2 days when wrapped in a clean, dry towel or stored in an airtight container Food52. For longer storage (up to one week), refrigerate them in a sealed bag, but note that refrigeration can make them slightly drier Reddit.

Q5: Can I freeze corn tortillas, and what’s the best method?
You can freeze both corn and flour tortillas for up to 6 months; separate each tortilla with parchment or wax paper to prevent sticking MasterClass. Thaw fully in the refrigerator or at room temperature, then reheat gently in a skillet or microwave to restore pliability Reddit.

Q6: Why do some tortillas puff up, and how can I encourage it?
Tortilla puffing happens when steam builds between the layers during cooking. To maximize puffing, use a well-heated, dry skillet and press tortillas to an even thickness (about ⅛″) so steam can form uniformly Bon Appétit. A quick, high-heat sear allows the interior to steam without overcooking the exterior YouTube.

Q7: What’s the ideal water temperature for hydrating masa harina?
Warm water (110°F–150°F) accelerates hydration by softening the flour particles, helping them absorb moisture more efficiently and reducing mixing time The Kitchn. Be careful not to exceed 150°F, as overly hot water can partially “cook” the starch and affect dough handling.

Q8: Can I flavor my tortillas or add ingredients?
Yes—add finely chopped herbs (cilantro, epazote), ground spices (cumin, chili powder), or a touch of oil right into the dough for subtle flavor variations. Just be sure additions are finely ground or chopped so they don’t interfere with pressing and cooking.