Homemade Corn Tortillas
Soft, warm, and made with just 3 simple ingredients, these homemade corn tortillas are easier than you think and taste so much better fresh. Perfect for tacos, enchiladas, and all your favorite meals. 🤍🌮
🛒 You’ll Need:
For the tortillas 🌽
🌽 2 cups masa harina
🌽 1 tsp fine sea salt
🌽 1 3/4 cups water, plus more if needed
Instructions:
1️⃣ In a bowl, mix together 2 cups masa harina and 1 tsp fine sea salt.
2️⃣ Add 1 3/4 cups water a little at a time, stirring until the dough comes together into a ball. It should feel soft and moist, but not sticky.
3️⃣ Test the dough by rolling a small piece into a ball and squeezing it in your hand. If the edges crack, add a little more water and knead again.
4️⃣ Cover the dough with a damp towel to keep it from drying out.
5️⃣ Divide the dough into 40-gram balls, about the size of a ping pong ball.
6️⃣ Heat a dry griddle or skillet over medium-high heat.
7️⃣ Place a piece of parchment paper on a tortilla press, add a dough ball, top with another piece of parchment, and press flat.
8️⃣ The edges should look smooth and round. If they crack, roll the dough back into a ball with damp hands and press again.
9️⃣ Remove the parchment and place the tortilla on the hot skillet.
🔟 Cook for about 1 minute per side, flipping once, until cooked through.
1️⃣1️⃣ Transfer to a tortilla warmer or a plate covered with a kitchen towel to keep warm.
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Find the full recipe at Tastes Better From Scratch (link in bio!)
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Making your own corn tortillas at home is incredibly satisfying and often tastier than store-bought versions. One tip I've found useful is to pay close attention to the dough consistency. When mixing masa harina with water, it's important to add the water gradually and test the dough as you go. The ideal dough should be moist and pliable but not sticky. If your dough cracks when pressed, adding a teaspoon more water can make a big difference. Also, I prefer using parchment paper on both sides when pressing the dough with a tortilla press; this prevents sticking and helps achieve a smooth, round shape. In case cracks appear on the edges after pressing, simply roll the dough back into a ball and press again with slightly damp hands. Cooking on a hot, dry skillet or griddle is key to getting those light char marks and perfect cooking texture. Flip the tortillas after about one minute and cook the other side similarly. Keeping them warm wrapped in a kitchen towel or tortilla warmer ensures they stay soft and ready for serving. Homemade tortillas truly elevate the flavor of meals like tacos, enchiladas, or even simple quesadillas. With only three ingredients—masa harina, fine sea salt, and water—this recipe is simple enough for beginners but results in authentic, fresh tortillas that make every meal special. Give it a try and you might find it becomes a staple in your cooking routine!
