Simple, fresh corn tortillas made from masa harina, water, and salt — perfect for tacos, quesadillas, or wraps. These homemade tortillas are soft, pliable, and naturally gluten-free, delivering authentic flavor and texture in every bite. I love how easy they are to make with just three basic ingredients.
Why You’ll Love This Recipe
I enjoy how customizable and versatile these corn tortillas are. I can use them for anything from classic tacos to hearty breakfast wraps. They’re far more flavorful than store-bought versions and contain no preservatives or additives. The process is quick, fun, and satisfying — there’s something comforting about pressing and cooking each tortilla by hand. Whether I’m making a big batch for a party or just a few for a family dinner, they always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups masa harina (instant corn masa flour)
½ teaspoon salt
1 ⅓ to 1 ½ cups warm water
Directions
I start by mixing the masa harina and salt in a large bowl.
I slowly add the warm water, stirring as I go, until the dough comes together and feels soft and pliable — not sticky or crumbly.
I let the dough rest for about 5 minutes under a damp towel.
Then, I divide it into 10 to 12 equal-sized balls, depending on how big I want the tortillas.
While the dough rests again briefly, I preheat a cast-iron skillet or comal over medium-high heat.
Using a tortilla press lined with plastic or wax paper, I flatten each dough ball into a thin, round tortilla (about 1–2 mm thick).
I peel the tortilla off the plastic gently and place it on the hot surface.
I cook the first side for about 1 to 2 minutes, until it lifts slightly and develops brown spots, then I flip and cook for another 30 to 60 seconds.
After cooking, I keep the tortillas warm by wrapping them in a clean kitchen towel while I finish the rest.
Servings and timing
This recipe makes 10 to 12 tortillas and takes about 25 minutes from start to finish. That includes 10 minutes of prep and 15 minutes of cooking time. Each tortilla serves as a single portion — perfect for a taco or wrap.
Variations
When I want to change things up, I sometimes add spices like cumin or chili powder to the dough for extra flavor. For a more rustic finish, I mix in finely chopped herbs like cilantro. I’ve also swapped some of the water with vegetable broth for a savory twist. And if I’m feeling adventurous, I add beet or spinach purée to the dough for colorful tortillas.
storage/reheating
I store leftover tortillas in an airtight container or zip-top bag in the refrigerator for up to 3 days. To reheat, I place them in a dry skillet over medium heat for about 30 seconds per side — this brings back their warmth and softness. I can also microwave them wrapped in a damp paper towel for about 15 seconds.
FAQs
How do I know if my dough has the right texture?
The dough should feel like soft playdough — not sticky and not crumbly. If it cracks, I add a little more water; if it sticks, I dust it lightly with masa harina.
Can I make these tortillas ahead of time?
Yes, I often make them earlier in the day and keep them wrapped in a towel or sealed container until ready to serve. Reheating in a pan makes them taste freshly made.
Do I need a tortilla press?
A tortilla press makes the job easier and faster, but I’ve also used a rolling pin or pressed them between two heavy books with sheets of plastic — it works in a pinch.
Can I freeze homemade corn tortillas?
Absolutely. I let them cool completely, then stack and freeze them with parchment paper between each tortilla. I reheat them directly from frozen on a skillet.
Why are my tortillas sticking or tearing?
They might be too wet or too thin. I press them gently and keep the thickness around 1–2 mm. A little masa harina dusting helps reduce sticking.
Conclusion
Making homemade corn tortillas is incredibly rewarding. With just three ingredients, I get soft, flavorful, and pliable tortillas that bring authentic taste to every meal. Whether it’s taco night or a simple lunch wrap, these fresh tortillas always make the dish feel special. Once I tried them, I never went back to store-bought.
