With only 3 ingredients, this Homemade Corn Tortillas Recipe is easy to make, naturally gluten-free, and has a delicious, authentic flavor that's perfect for chicken enchiladas, Mexican casseroles, tortilla soup, and so much more!
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.
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.