Looking for a tortilla recipe you can easily make from scratch? Look no further than my homemade corn tortillas!
They are naturally gluten-free and have a delicious, authentic flavor that's perfect for chicken enchiladas, Mexican casseroles, tortilla soup, and so much more!
Without fail, I'll be halfway through making enchiladas when I realize I forgot to buy the tortillas. Thankfully, this recipe has rescued me more times than not!
Surprisingly, tortillas are a lot easier to make than you might think. With only 3 simple ingredients and an easy cooking process, you'll have a stack of fresh, warm tortillas ready in no time!
If you love authentic Mexican food as much as my family does, you'll also want to try my Red Chile Pork Tamales. They are full of savory goodness and ready in half the traditional time, thanks to the Instant Pot!
What are Corn Tortillas?
A staple in Tex-Mex and Mexican cooking, they are usually made with masa harina (corn flour) and water. The dough is then pressed into thin circles and cooked on a hot skillet or comal until slightly charred and pliable.
Corn tortillas are commonly wrapped around all sorts of delicious fillings like shredded beef, grilled chicken, or beans and cheese. And let me tell you, there's nothing quite like the smell of fresh tortillas cooking on the stovetop. Your mouth will water the whole time!
Ingredients Overview
This homemade corn tortilla recipe uses simple ingredients you probably already have on hand or can easily find at your local grocery store. (Measurements can be found in the recipe card below.)
- masa harina - a flour made from dried corn. I prefer the brand Maseca which you can find at most grocery stores on the same aisle as all-purpose flour. For soft and pliable tortillas, try NOT to substitute this corn flour with cornmeal, which has a coarser texture.
- warm water - The warmth of the water softens the masa harina and helps the dough bind together.
- salt (optional) - for flavor
Corn vs. Flour Tortillas
I get asked this a lot. While both corn and flour tortillas are delicious, they have different qualities that make them ideal for different types of dishes. Here's a quick overview:
First up, corn tortillas. These tasty discs are made from masa harina (corn flour) and water, giving them a nutty, corn flavor and slightly chewy texture. They're perfect for wrapping around your favorite taco fillings, rolling up for enchiladas, or frying into crispy chips for dipping.
On the other hand, flour tortillas are made from wheat flour, baking powder, water, and sometimes lard. They're softer and more pliable than corn tortillas, making them ideal for burritos or quesadillas. However, they tend to get "gummy" when cooked with liquid ingredients, such as in Mexican casseroles.
So, which one to choose? Well, that really depends on the dish you're making and your personal preference. Some people favor corn tortillas for their authentic flavor and texture, while others love the softness and subtle sweetness of flour tortillas. In the end, it's all about what tastes best to you and your family.
Store-bought vs Homemade
There's a time and place for both!
Of course, nothing compares to the taste of homemade corn tortillas straight off the stovetop. The rustic aroma of roasted corn flour is enough to make your mouth water. When it comes to texture, they are softer and more pliable than ones purchased at the grocery store.
On the other hand, there are things to love about store-bought tortillas also. They're more convenient, last longer, and are perfect for making quick meals like quesadillas or wraps.
Personally, I use both. On the weekends when I have extra time (or when I haven't gone grocery shopping lately), this easy corn tortillas recipe is my go-to. But on busy weeknights, store-bought will have to do - it's all about balance!
How to Make Corn Tortillas
Here are the steps and process images for how to make this homemade corn tortillas recipe. (More detailed instructions can be found in the recipe card below.)
To start, whisk the masa harina and salt together in a large mixing bowl.
Slowly add warm water while stirring with a wooden spoon until the dough starts to come together. (The dough should be moist but not sticky. It should feel like Play-Doh.)
Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth and elastic. (If the dough is sticking to your hands, add a few Tablespoons of flour. If it's dry and crumbly, add 1-2 teaspoons of warm water.)
Cover the dough with a damp kitchen towel and let it rest for 10 minutes.
Divide the dough into golf ball-sized portions of about 2 Tablespoons in amount.
Preheat a large skillet or comal over medium-high heat.
Take one dough ball and place it between 2 sheets of plastic wrap, wax paper, or parchment paper. (You can also use a gallon ziplock bag with the top and sides cut off.)
Place in the center of a tortilla press and gently apply even pressure to flatten it out. (If you don't own a tortilla press, flatten with a large heavy skillet, casserole dish, or even a cake pan.)
Carefully peel the tortilla from the plastic or parchment paper.
Then, place it on the hot skillet or comal.
Cook for about 40-60 seconds per side, flipping it over once light brown spots begin to appear on the bottom.
Repeat with the remaining dough balls, cooking one tortilla while pressing the next at the same time.
Place cooked tortillas directly in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.
Serve warm with your favorite toppings or fillings. Enjoy!
Recommended Equipment
- large mixing bowl - for mixing the dough in
- tortilla press (optional) - This makes flattening the tortillas a lot easier but it is not required. If you don't have one, simply flatten the dough balls with a large heavy skillet, casserole dish, or even a cake pan.
- large skillet or comal - a non-stick version works best. I use a seasoned cast-iron skillet.
- tortilla warmer (optional) - It's important to keep the tortillas warm after cooking them so that they stay soft and pliable. While a tortilla warmer comes in handy, it's not a deal breaker. I personally don't own one and just keep my tortillas wrapped in a clean kitchen towel until I'm ready to use them.
Storage Information
In the refrigerator:
Store leftover tortillas in an airtight container or ziplock bag for up to 3 days in the refrigerator.
To reheat, place them in a preheated skillet over medium-high heat for 15-30 seconds per side until heated through.
In the freezer:
To freeze, place squares of parchment or wax paper in between each tortilla and then seal them in a ziplock bag. Store them in the freezer for up to 3 months.
When ready to eat, sit them out on the counter to thaw for 30-60 minutes. Reheat them in a hot skillet over medium-high heat for 15-30 seconds per side until heated through.
Recipe Tips and Tricks
- Use warm or hot water instead of cold when making the dough. This will help it come together more easily and create a smoother texture.
- Don't overwork the dough. Knead it just enough to create a smooth, elastic consistency.
- Keep dough balls covered with a damp cloth until ready to press and cook. This will prevent them from drying out.
- Make sure to press the tortillas to an even thickness so that they'll cook evenly throughout.
- Cook the tortillas on a dry skillet or comal without any oil or butter. This will help them develop a crispy and slightly charred texture.
- Place cooked tortillas directly in a tortilla warmer, or wrap them in a clean kitchen towel to keep them warm and pliable.
Uses for Corn Tortillas
Here are some of my favorite ways to cook with homemade corn tortillas:
- Tacos - stuff with your favorite fillings, such as seasoned beef, juicy grilled chicken, or spicy shrimp. Don't forget to top them off with fresh pico de gallo, creamy guacamole, and fresh chopped cilantro for mouthwatering flavors.
- Enchiladas - add your preferred enchilada filling, such as chicken, beef, or cheese, and roll it up. Top with your favorite enchilada sauce and enjoy!
- Tex-Mex casseroles - Corn tortillas hold up well in recipes with liquid ingredients, like in casseroles. My chicken enchilada casserole is my family's all-time favorite!
- Chips - Cut the tortillas into triangles and deep-fry them for crispy tortilla chips that are perfect for dipping in salsa, guacamole, or queso.
- Tostadas - Crispy, crunchy tostadas are such a treat, and they're so easy to make. Just fry up some corn tortillas until they're crispy, then top them with your favorite toppings, like refried beans, avocado, and shredded lettuce.
- Tortilla soup - This is one of my all-time favorite comfort foods. The base is a flavorful tomato broth, and you add in shredded chicken, veggies, and of course, torn-up corn tortillas. They add a great texture and help thicken up the soup.
I could keep going, but I'll stop - I'm hungry now!
More Recipes You'll Love
- Red Chile Pork Tamales
- Chicken Tortilla Soup
- Nana's Chicken Enchiladas
- Easy Pico de Gallo
- Chicken Enchilada Casserole
- Chili Con Carne
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Be sure to check out my how-to video in the recipe card below!
Homemade Corn Tortillas
Recommended Equipment
- Tortilla press optional
- Tortilla warmer optional
Ingredients
- 2 cups (240 grams) masa harina (corn flour; I prefer Maseca brand)
- ⅔ cup warm water
- 1 teaspoon salt
Instructions
- In a large mixing bowl, whisk the masa harina and salt together.
- Slowly add warm water while stirring with a wooden spoon until the dough starts to come together. (The dough should be moist but not sticky. It should feel like Play-Doh.)
- Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth and elastic. (If the dough is sticking to your hands, add a few Tablespoons of flour. If it's dry and crumbly, add 1-2 teaspoons of warm water.)
- Cover the dough with a damp kitchen towel and let rest for 10 minutes.
- Divide the dough into golf ball-sized portions of about 2 Tablespoons in amount.
- Preheat a large skillet or comal over medium-high heat.
- Take one dough ball and place it between 2 sheets of plastic wrap, wax paper, or parchment paper. (You can also use a gallon ziplock bag with the top and sides cut off.)
- Place in the center of a tortilla press and gently apply even pressure to flatten it out. (If you don't own a tortilla press, flatten with a large heavy skillet, casserole dish, or even a cake pan.)
- Carefully peel the tortilla from the plastic or parchment paper and place it on the hot skillet or comal.
- Cook for about 40-60 seconds per side, flipping it over once light brown spots begin to appear on the bottom.
- Repeat with the remaining dough balls, cooking one tortilla while pressing the next at the same time. Place cooked tortillas directly in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.
- Serve warm with your favorite toppings or fillings. Enjoy!
Notes
- Store leftovers in an airtight container or ziplock bag for up to 3 days in the refrigerator.
- To reheat, place in a preheated skillet over medium-high heat for 15-30 seconds per side until heated through.
- Keep dough balls covered with a damp cloth until ready to press and cook. This will prevent them from drying out.
- Place cooked tortillas directly in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and pliable.
- Try NOT to substitute masa harina with cornmeal or American corn flour. The texture of the tortillas will turn out denser and not as soft. I prefer the brand Maseca which you can find at most grocery stores on the same aisle as all-purpose flour.
VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
Frequently Asked Questions
No. While a press makes the process faster and easier, you can also use a large heavy skillet, casserole dish, or even a cake pan to flatten the dough. You can use a rolling pin as well but it's harder to get even thickness that way.
They will last up to 3 days in the refrigerator but are best when eaten fresh.
Yes, you can freeze them for up to 3 months. Just make sure to separate each tortilla with parchment or wax paper before placing them in an airtight container or ziplock bag.
Yes, corn tortillas are naturally gluten-free because they are made from corn flour instead of wheat flour.
Yes, you can add other ingredients to the dough for more flavor. Some common additions include chopped cilantro, garlic powder, or chili powder.
Chelsey
I made these tortillas for lunch today and they turned out perfect! This is the best recipe I have found so far that is so simple to make. I love that I didn't need a tortilla press to shape them also. I used my heavy cast iron skillet and it worked awesome! Thanks for the recipe - it's a keeper!
Ranch Style Kitchen
Thank you so much for your comment! I'm so glad you like the recipe!