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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Okay, so you've seen how absolutely amazing and easy those 3-ingredient homemade corn tortillas are with masa harina. They truly are a game-changer for taco nights! But I often get asked, 'What if I don't have masa harina?' or 'Can I use regular corn flour?' And it's a super valid question because while masa harina is the traditional choice and gives that authentic texture, it's not always readily available everywhere. Let's clear up the confusion between 'corn masa flour' and 'regular corn flour' (or cornmeal). This was something I totally wondered about when I first started making tortillas from scratch! Masa harina is a special type of corn flour that has been nixtamalized, meaning the corn kernels are cooked and soaked in an alkaline solution (like limewater) before being ground. This process makes the corn more nutritious and gives tortillas their characteristic flavor and pliable texture. Regular corn flour, on the other hand, is just dried corn kernels ground into a powder. While you can make tortillas with it, the texture will be different – usually less pliable and more prone to cracking. So, can you make tortillas without masa harina? Yes, you absolutely can, though the results might be a bit different. If you're in a pinch and only have fine cornmeal (not coarse polenta!), here's a rough guide I've used: Homemade Corn Tortillas (without Masa Harina - using fine cornmeal): Ingredients: 1 cup fine cornmeal 1/2 cup all-purpose flour (this helps with pliability!) 1/2 tsp salt 1 cup hot water (or a bit more/less) 1 tbsp oil (optional, for softness) Instructions: Combine cornmeal, all-purpose flour, and salt in a bowl. Gradually add hot water and oil, mixing until a dough forms. It should be soft but not sticky. You might need to adjust water slightly. Cover and let it rest for 20-30 minutes. This helps the cornmeal absorb the liquid. Proceed with steps 5-11 from the original masa harina recipe: divide into balls, press, and cook on a hot griddle. You'll likely find these a bit more delicate to handle, so be patient! Another thing I've learned that makes a huge difference, whether you're using masa harina or cornmeal, is adjusting the water. The dough shouldn't be dry and crumbly, but also not super sticky. My trick for testing? I roll a small bit into a ball and press it gently. If the edges crack a lot, it needs a tiny bit more water. If it feels too wet, a sprinkle more masa harina or cornmeal sometimes helps. And for storage, once your beautiful homemade tortillas are cooked, I stack them in a tortilla warmer or wrap them in a clean kitchen towel. They stay soft and warm for a while that way. If you have leftovers (which rarely happens in my house!), store them in an airtight bag in the fridge for up to 3-4 days. To reheat, a quick toss on a hot, dry skillet for 20-30 seconds per side works wonders, or even a few seconds in the microwave if you're in a hurry. You'll truly taste the difference with freshly made ones, and once you start, it's hard to go back to store-bought!
