Homemade Corn Tortillas (with Masa Harina)

Easy corn tortilla recipe made with masa harina, salt, and water. These soft homemade tortillas are naturally gluten-free and perfect for tacos, enchiladas, and quesadillas. Make fresh corn tortillas at home with or without a tortilla press using just 3 ingredients and a skillet. Ideal for meal prep, freezer-friendly, and ready in under 30 minutes.

These authentic homemade corn tortillas are made with just three ingredients: masa harina, water, and salt. Soft, pliable, and naturally gluten-free, they’re perfect for tacos, enchiladas, quesadillas, and more. All you need is a tortilla press or rolling pin and a hot skillet.

Ingredients

• 250 g masa harina (Mexican white fine corn flour)
• ¾ tsp salt
• 375 ml warm water

Instructions

1. Prepare the dough
   In a large bowl, combine the masa harina and salt. Slowly pour in the warm water while mixing with your hands or a spoon until the dough starts to come together.
2. Knead and rest
   Knead the dough for 1–2 minutes until smooth. Cover the bowl with a clean towel and let the dough rest for 15–20 minutes. This helps the flour fully absorb the moisture.
3. Form the balls
   Divide the dough into approximately 16 golf ball-sized portions (around 38 g each). Keep them covered to prevent drying.
4. Shape the tortillas
   Place a dough ball between two pieces of greaseproof (parchment) paper in a tortilla press and press gently until you have a round tortilla about 2mm thick and 12cm across. If using a rolling pin, press evenly to shape.
5. Cook the tortillas
   Heat a dry cast iron skillet over medium-high heat. When hot, add one tortilla and cook for 15 seconds. Flip and cook for 1 minute, then flip once more and cook for another 1 minute. The tortilla should have light brown spots.
6. Keep warm
   Transfer the cooked tortilla to a tortilla warmer or wrap in foil to keep warm while you cook the rest. Repeat with remaining dough.

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Tips

• Use masa harina, not regular cornmeal or cornflour—it’s specially treated for tortilla making.
• If the dough feels too dry or cracks when pressed, add a tablespoon of water at a time until it feels pliable.
• Press gently; over-pressing can make tortillas too thin and prone to tearing.
• Keep dough balls and cooked tortillas covered to prevent drying out.

Variations and Substitutions

• Flavored tortillas: Mix in chopped herbs like cilantro, or spices like paprika or cumin, to the dough.
• Smaller batch: Halve the recipe for a smaller serving.
• No tortilla press? Use a rolling pin with parchment paper on both sides of the dough to prevent sticking.

FAQs

Can I make these tortillas in advance?
Yes. Store cooked tortillas wrapped in foil or a clean towel. Reheat in a dry pan or microwave wrapped in a damp paper towel.

How long do homemade tortillas last?
They keep in the fridge for 2–3 days or can be frozen for up to 2 months. Reheat before serving.

Why aren’t my tortillas puffing up?
They might be too thick or the pan may not be hot enough. A bit of steam helps them puff—press lightly on the edges with a spatula as they cook.

Serving Suggestions

• Use for tacos, tostadas, enchiladas, or quesadillas.
• Cut and fry into tortilla chips for snacking or nachos.
• Serve alongside soups like tortilla soup or chili.

Why You’ll Love This Recipe

• Made with only 3 pantry ingredients—no preservatives.
• Soft, flexible, and naturally gluten-free.
• Easy to make with or without a tortilla press.
• Great base for all kinds of Mexican dishes.