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Corn Tortilla Recipe

Homemade corn tortillas are really simple to make and taste so much better than the store bought variety.

Equipment

Single Burner

Difficulty

Easy


Picture of corn tortillas in a tortilla warmer.

Corn tortillas are a staple of Mexican cuisine, cherished for their versatility and distinct flavor. They are also easy to make out of two wholesome ingredients.

These will give your whole taco night a more authentic flavor.

The result is a tender, slightly chewy tortilla with a sweet corn aroma, ready to be filled with an array of savory or sweet ingredients. Whether used for tacos, enchiladas, or simply enjoyed on their own, homemade corn tortillas elevate any dish with their fresh, authentic taste and satisfying texture.



Feel free to purchase the cheapest masa harina at the store for this corn tortilla recipe. You can buy it even cheaper if you go to a grocery store that specializes in Mexican food.


Substitutions?

I don't have masa harina, can I use corn meal? Unfortunately the masa harina cannot be substituted out, it is a special product. Do not try to use corn meal instead.



Picture of masa and water.

Gather the ingredients.



Picture of masa and water being stirred together.

Mix together the 2 cups masa flour and the 1 1/4 cup water using your hands.



Picture of masa and its playdough texture.

The consistency should be very similar to playdough.



Picture of a damp towel on the mixture.

Once the mixture is thoroughly combined cover the mixture with a damp towel and allow the mixture to rest for 10 minutes.



Picture of a masa ball the size of a small egg.

After the 10 minutes, section the masa into 8 even pieces and roll them into balls. Each ball will be about the size of a small egg. Keep them covered with the damp towel so they don't dry out.



Picture of masa ball being flattened into a disk.

Cut two pieces of parchment paper about 7 or 8 inches square. Heat a dry pan or griddle over medium-high heat. Take one of the balls and flatten it to a disk about 1/2 inch thick.


Picture of masa ball having the edges pressed up against a finger.

Try to tidy up the edges of the disk by pressing them against a curved finger.




Picture of corn tortilla disk between parchment paper on a press.

Place the disk between the two pieces of parchment paper on a tortilla press.



Picture of tortilla press pressing.

Press the tortilla in the press.



Picture of corn tortilla pressed once and being flipped.

Flip the tortilla 180 degrees along the line of the tortilla press hinges. Do this by picking it up by the handle hinge...



Picture of corn tortilla flipped in the press.

...and flipping it to the press hinge. Press the tortilla a second time.



Picture of corn tortilla in a pan.

Peel the parchment papers from the tortilla and put the tortilla into the pan to cook. Let it cook about a minute before flipping it.



Picture of corn tortilla flipped in a pan.

Cook the other side for about a minute. It is done when brown spots appear on both sides.



Picture of homemade corn tortillas in a tortilla warmer.

Place the tortilla in a tortilla warmer or wrap it in a towel. The tortillas need to rest and steam for the proper consistency, don't let them dry out. Repeat for the remaining tortillas and stack them together in the warmer or towel. You can be cooking one while pressing the next.



Picture of homemade tortillas wrapped in a towel.

After you finish cooking them let them rest for 4-5 minutes before serving. Enjoy!



Picture of homemade corn tortillas being flexed with filling.

How can I serve this?

Here are some ideas to serve these!


Storage.

They can be stored in the fridge for 2-3 days if you don't let them dry out. Be sure you reheat them in a pan thoroughly before bending them or they will crack.


Can I freeze them? You can! Freeze them in a single layer on a cookie sheet first before stacking them together to prevent them freezing together. They can be reheated from frozen in a dry pan over medium heat. If they freeze together you can put the frozen stack face down in a pan over medium heat until the bottom tortilla warms enough to be gently pried from the stack. Then you can both sides until warm. Repeat as needed.

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