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.