Simple Corn Tortilla Recipe
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.
Simple Corn Tortilla Recipe: 3-Ingredient Homemade Tortillas
Fresh, homemade corn tortillas are a game changer. Soft, warm, and full of toasty corn flavor, they put store-bought tortillas to shame. Best of all, you only need three ingredients and a few basic tools. If you’ve never tried making tortillas from scratch, this recipe will show you just how easy — and rewarding — it can be.
Servings 19 Tortillas
Equipment
- Mixing bowl
- Tortilla press (or heavy skillet/plate)
- Parchment, wax paper, or plastic wrap (cut into 6″ squares)
- Nonstick or cast-iron skillet
Ingredients
- 2 cups masa harina
- 1½ cups hot water plus a little extra, if needed
- ¼ teaspoon fine sea salt
Instructions
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.
Rest the Dough
- Cover with a damp towel and let the dough rest for 20 minutes to hydrate.
Divide & Roll
- Divide into 12 equal balls (about 2 ounces each) and keep covered to prevent drying.
Press the Tortillas
- Line a tortilla press with parchment or plastic. Place a dough ball in the center and press until ⅛″ thick.
- No press? Use a heavy skillet to flatten between parchment squares.
Cook
- Heat a dry skillet over medium-high. Peel off the paper and place the tortilla in the pan. Cook 30–45 seconds per side, until golden spots appear and the tortilla puffs slightly. Keep finished tortillas warm in a clean towel.
Notes
Troubleshooting & FAQs
Q1: What is masa harina?Masa harina is nixtamalized corn flour (corn soaked in lime water, dried, and ground). It’s essential for authentic corn tortillas. Q2: Why are my tortillas cracking or tough?
Usually under-hydration. Add more warm water and knead thoroughly. Q3: Are corn tortillas gluten-free and vegan?
Yes — when made with pure masa harina, water, and salt. Always check store-bought brands. Q4: How do I store homemade tortillas?
Best eaten fresh. Store at room temp up to 2 days, or refrigerate up to 1 week (they’ll dry slightly). Q5: Can I freeze tortillas?
Yes — freeze up to 6 months, separating each tortilla with parchment. Thaw, then reheat gently. Q6: Why do some tortillas puff?
Steam creates pockets when tortillas are pressed evenly and cooked on a very hot skillet. Q7: What’s the ideal water temperature?
Warm water (110–150°F) hydrates masa quickly. Avoid water that’s too hot (>150°F). Q8: Can I add flavors?
Yes — mix in chopped herbs, spices, or a touch of oil for variation. Keep additions fine so they press evenly.
Making corn tortillas is a simple skill that connects you to centuries of food tradition. With just masa harina, water, and salt, you’ll have fresh tortillas ready in under an hour — perfect for tacos, quesadillas, or snacking straight from the skillet.