The BEST Homemade Corn Tortillas!
Soft, warm, and made with just a few simple ingredients, these corn tortillas are easier than you think and taste so much better fresh. Perfect for tacos, enchiladas, and all your favorite Mexican dishes. 🤍🌮
🛒 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 mixing bowl, stir 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 soft ball. It should be soft but not sticky.
3️⃣ Test the dough by rolling a small portion into a ball and squeezing it in your hand. If the edges crack, the dough is too dry—add a little more water and knead again.
4️⃣ Cover the dough with a damp towel to keep it moist.
5️⃣ Form 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 If the edges crack after pressing, the dough needs more moisture. Roll it back into a ball with damp hands and press again.
9️⃣ Remove the parchment and place the tortilla on the hot skillet. Cook at about 450–500°F for 1 minute per side, flipping once.
🔟 Transfer cooked tortillas 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 homemade corn tortillas is truly a game-changer if you're a fan of Mexican cuisine. I used to rely on store-bought tortillas until I tried this simple recipe with masa harina, salt, and water — and honestly, I’ll never buy store-bought again. What makes these tortillas stand out is the freshness and softness you can’t get from packaged brands. The dough’s texture is key: it should feel soft but not sticky, and if the edges crack when pressing, adding a bit more water solves the issue. Using parchment paper on a tortilla press helps form a perfectly round tortilla without sticking. Cooking on a hot dry griddle really brings out the flavor and creates slight char marks that add to that authentic taste. Plus, keeping the cooked tortillas warm in a towel or a tortilla warmer ensures they stay soft and pliable until serving. One tip I found useful is that weighing the dough balls to about 40 grams helps create evenly sized tortillas, so they cook uniformly. These tortillas are incredibly versatile — whether for tacos, enchiladas, quesadillas, or even dipping into sauces. If you want to experiment further, you can add a pinch of cumin or chili powder to the dough for a subtle flavor twist. Homemade corn tortillas are also gluten-free, which is perfect for those with dietary restrictions. Overall, making your own corn tortillas is a rewarding experience that elevates your dishes and impresses family and friends. Once you master this basic recipe, you might find yourself exploring other masa-based dishes too!
