I love making homemade corn tortillas because they are soft, warm, and full of fresh corn flavor. I make them with just a few simple ingredients, and they turn out much better than store-bought tortillas. I use them for tacos, quesadillas, enchiladas, and even as a side for soups and stews.
Why You’ll Love This Recipe
I love this recipe because it is simple, affordable, and easy to make at home. The dough comes together quickly, and I only need a few pantry staples. I also like how flexible these tortillas are because I can use them for many different meals. The texture stays soft and tender, and the flavor is rich and authentic.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups masa harina
1 1/2 cups warm water
1/2 teaspoon salt
1 teaspoon vegetable oil (optional for softer tortillas)
Directions
I place the masa harina and salt into a large mixing bowl and stir them together.
I slowly pour in the warm water while mixing the dough with my hands.
I add the vegetable oil if I want extra soft tortillas.
I knead the dough for about 2 to 3 minutes until it becomes smooth and soft.
I cover the bowl with a clean towel and let the dough rest for 20 minutes.
I divide the dough into 12 equal portions and roll each one into a ball.
I place a ball of dough between two sheets of parchment paper and press it flat with a tortilla press or a heavy pan.
I heat a dry skillet or cast-iron pan over medium-high heat.
I cook each tortilla for about 45 to 60 seconds per side until light brown spots appear.
I keep the cooked tortillas wrapped in a clean kitchen towel to stay warm and soft.
Servings and timing
Servings: 12 tortillas
Prep Time: 15 minutes
Rest Time: 20 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Variations
I sometimes add a pinch of chili powder or smoked paprika for extra flavor.
I like mixing chopped cilantro into the dough for fresh herb flavor.
I occasionally replace part of the water with vegetable broth for a richer taste.
I make thicker tortillas when I want to use them for gorditas.
storage/reheating
I store leftover tortillas in an airtight container or zip-top bag in the refrigerator for up to 4 days. I separate them with parchment paper so they do not stick together. For longer storage, I freeze them for up to 2 months.
I reheat the tortillas in a dry skillet for about 30 seconds per side. I also wrap them in a damp paper towel and warm them in the microwave for about 20 seconds.
FAQs
Why is my tortilla dough cracking?
I notice cracking usually happens when the dough is too dry. I add a little more warm water, one tablespoon at a time, until the dough feels soft and pliable.
Can I make these tortillas without a tortilla press?
I can easily flatten the dough with a heavy skillet, rolling pin, or flat-bottomed dish if I do not have a tortilla press.
How do I keep tortillas soft after cooking?
I keep the cooked tortillas wrapped in a clean kitchen towel while cooking the rest of the batch.
Can I use regular cornmeal instead of masa harina?
I do not use regular cornmeal because it does not create the same texture. Masa harina is specially prepared for tortillas.
Can I freeze homemade corn tortillas?
Yes, I freeze them in a sealed freezer-safe bag with parchment paper between each tortilla.
Conclusion
I enjoy making these homemade corn tortillas because they are simple, delicious, and versatile. The fresh flavor and soft texture make every meal feel more special. Once I started making tortillas from scratch, I found it hard to go back to store-bought versions.
Soft, warm, and flavorful homemade corn tortillas made with simple pantry ingredients. These authentic tortillas are perfect for tacos, quesadillas, enchiladas, or serving alongside soups and stews.
Ingredients
2 cups masa harina
1 1/2 cups warm water
1/2 teaspoon salt
1 teaspoon vegetable oil (optional, for softer tortillas)
Instructions
Place the masa harina and salt into a large mixing bowl and stir together.
Slowly pour in the warm water while mixing the dough with your hands.
Add the vegetable oil if desired for softer tortillas.
Knead the dough for 2 to 3 minutes until smooth and soft.
Cover the bowl with a clean towel and let the dough rest for 20 minutes.
Divide the dough into 12 equal portions and roll each portion into a ball.
Place a ball of dough between two sheets of parchment paper and flatten using a tortilla press or heavy pan.
Heat a dry skillet or cast-iron pan over medium-high heat.
Cook each tortilla for 45 to 60 seconds per side until light brown spots appear.
Keep cooked tortillas wrapped in a clean kitchen towel to stay warm and soft.
Notes
Add a little more warm water if the dough cracks or feels dry.
Use a heavy skillet or rolling pin if you do not have a tortilla press.
Keep tortillas covered with a towel while cooking to maintain softness.
Do not substitute regular cornmeal for masa harina, as the texture will not be the same.
Store tortillas with parchment paper between each one to prevent sticking.
Freeze tortillas in a sealed freezer-safe bag for up to 2 months.
