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3-Ingredient Authentic Mexican Corn Tortillas

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This 3-Ingredient Authentic Mexican Corn Tortillas recipe is easy to make and gluten-free!

3-Ingredient Authentic Mexican Homemade Corn Tortillas are the best! They're better than store bought, are healthy and are gluten-free.

There are a handful of foods that my family eats every. single. day. Beans are one. Peppers are another. And…surprise! Corn tortillas make the list.

Homemade corn tortillas are one of my favorite foods ever. They’re extremely versatile and can be eaten in so many different ways – as a taco, a quesadilla, fried or baked to make homemade tortilla chips or a simple side used to soak up delicious saucy dishes like pork chile verde.

They’re way better than store bought corn tortillas, are pretty healthy (depending on how many you eat, of course) and are a great gluten-free option for those that can’t have flour tortillas.

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3-Ingredient Authentic Mexican Homemade Corn Tortillas are the best! They're better than store bought, are healthy and are gluten-free.

3-Ingredient Authentic Mexican Homemade Corn Tortillas are the best! They're better than store bought, are healthy and are gluten-free.

The first thing you need in order to make corn tortillas at home is masa harina.

Masa harina is a special corn flour made up of just two things – ground up corn and lime. Because the corn is treated and processed differently, corn meal or regular corn flour cannot be substituted for masa harina.

Masa harina can be found in the ethnic food aisle of larger grocery stores or sometimes next to all the other flours in the baking aisle. If you can’t find it in those areas, you may want to take a look at the gluten-free section of your grocery store.

If all else fails and you simply can’t find masa harina in your local area, you can always find it on Amazon. I personally use Bob’s Red Mill masa harina because they’re a reputable brand that I trust, but there are others out there as well. Larger grocery chains sometimes carry MASECA brand and Quaker even has it’s own masa harina.

Once you’ve got the masa harina, it’s time to make the tortillas.

Making corn tortillas is super easy, especially if you have a tortilla press. I found mine online. Here’s one I have and recommend from Amazon – IMUSA cast iron tortilla press.

How to use a tortilla press

  1. Place a sheet of plastic wrap, parchment or wax paper over your open tortilla press. (If you don’t have any of the above, you can still improvise! In the photos above, I actually used a large gallon-size plastic freezer bag that I cut open. Nifty.)
  2. Place the ball of masa harina into the center of one side of the tortilla press.
  3. Close the tortilla press and flatten the masa harina in between the plastic wrap.
  4. Open the tortilla press and gently remove the tortilla from the plastic wrap.
  5. Cook on a griddle or large frying pan and eat up!

3-Ingredient Authentic Mexican Homemade Corn Tortillas are the best! They're better than store bought, are healthy and are gluten-free.

If you don’t have a tortilla press, another option is to use a rolling pin like this one. I personally don’t like using a rolling pin when making corn tortillas because the dough is much more moist than your normal flour dough. It’s a different consistency and can get messy (and frustrating) very quickly. But if it’s all you’ve got, you can try to work with it.

If you use a rolling pin, make sure to roll the masa as evenly as possible in between two sheets of wax or parchment paper. Pay special attention to distributing your weight evenly onto the rolling pin when rolling out the tortillas as they can become too thin on one side and then difficult to peel off of the parchment or wax paper.

If all else fails and you don’t have a tortilla press or a rolling pin and just can’t wait to make this recipe, I have been known to use a wine bottle as a substitute. 😉

How to make authentic Mexican corn tortillas

 

One of the biggest reasons that corn tortillas hold such a special place in my heart is because they remind me of family. I can close my eyes and just picture my mom and dad making a batch of corn tortillas to eat with a bowl of frijoles and chile topped with queso fresco.

To this day, tortillas are a staple at my parents house and I always have some when I visit. It’s like a big warm hug from my family.

3-Ingredient Authentic Mexican Homemade Corn Tortillas are the best! They're better than store bought, are healthy and are gluten-free.

If you like this recipe, be sure to check out my recipe for Authentic Mexican Flour Tortillas (White & Whole Wheat Versions).

Or maybe you’re looking for some tortilla fillings? Take a look at these recipes:

3-Ingredient Authentic Mexican Corn Tortillas

4.5 from 68 votes
Print Pin Rate
Prep Time: 1 hr 5 mins
Cook Time: 10 mins
Total Time: 1 hr 15 mins
Servings: 12 Tortillas

Ingredients

  • 2 cups masa harina
  • 1 1/2 cups hot water, plus more if necessary
  • 1/2 teaspoon sea salt

Instructions

  • In a large bowl, mix salt and masa harina together.
  • Pour 1 1/2 cups of hot water into the dough and mix with a spoon or your hand to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry and it needs some more water, add it in small amounts until dough is the right consistency.
  • Cover the bowl with a cloth napkin and let the dough rest for about an hour.
  • Preheat a griddle or large frying pan on medium-high heat.
  • Pinch off a golf-ball sized piece of masa harina and form it into a ball by rolling it in a circular motion in the palm of your hand.
  • Put the masa ball in between two pieces of plastic wrap, parchment or wax paper and flatten it using the tortilla press.
  • Gently remove the flattened masa from the plastic wrap and cook on the hot griddle for about 30 seconds to 1 minute, depending on how hot the surface of the griddle is. You want the tortilla to have beautiful brown marks.
  • Flip the tortilla over and cook on the other side for 30 seconds to about 1 minute. The tortilla may start to puff up in the middle, That's okay!
  • Remove the tortilla and place it between a cloth napkin or a tortilla warmer to keep it warm.
  • Repeat steps 5-9 until all the dough is gone.

Notes

Nutrition Facts
3-Ingredient Authentic Mexican Corn Tortillas
Amount Per Serving (1 tortilla)
Calories 67 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Leave a comment below and tag @isabeleats on social media!

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Comments


  1. Tried these, they were easy to make and delish. Even though I was cooking them on a high heat, they did not colour during cooking – no beautiful brown marks 8(. Should I have used a special type of pan??

    Reply

    • I’m glad you liked them, Karen. I’m sorry that they didn’t develop the brown marks. For me that usually happens because the pan isn’t hot enough. It could also be the type of pan. I use a heavy-duty steel pan that I purchased in Mexico. Here’s a link to a pan that’s very similar to what I use – https://amzn.to/2CHzyX1

      Reply


    • If you are on a super sodium restricted diet just substitute some dried herbs or Mrs Dash for the salt. Other famy members can sprinkle on some sea salt to taste on their portion. Commercial bakery products are loaded with sodium, so this trick is a lifesaver.

      Reply

    • Try cutting in a small amount of lard (or vegetable shortening) to the dough before you add the water. The fat will help with the browning and make the tortillas taste better.

      Reply

  2. Unfortunately I’m living in China where masa harina / cornmeal is unavailable. I managed to find some cornflour in the supermarket yesterday though, and I’m going to give them a go, despite your warning (in bold letters) that they will not work! I’m just desperate for some non-Chinese food! Wish me luck…

    Reply

    • Did you make them? I moved to Taiwan the end of October and I too am tired of Asian food. I did find flour tortillas and pinto beans😊 I found the Hari Masa at big city but I don’t have a presser. I’m hoping I can roll them.

      Reply


      • I put the ball between 2 plastic bags and press down with my large cast iron sauce pan to press the tortillas. I have also tried a large bread board on the floor plastic bags and a tray and standing on it, doing a circular motion with my feet, which worked a treat, before I thought of using the large cast iron pot. So worth it, they are divine!

        Reply


  4. We tried the recipe. It was easy and the tortillas were fantastic. We added some nutritional yeast to the dough for an added cheesy flavor, also very good! Thanks for posting your recipe online!

    Reply


  5. These turned out great! I don’t own a tortilla press, but I used two silpat silicone baking sheets and pressed the tortillas flat with a cookie sheet and it worked just fine. Even easier than making flour tortillas. I’d recommend a bit more salt though, at least for my tastes.

    Reply


  6. If all else fails you can make them by hand like my mom does! Perfect every time! She uses a circle cutout of a plastic grocery bag. Places the round masa in the middle and uses her four fingers together to press the shape out and the other hand cupped around the edge to contain the shape. Takes practice, but it works…it’s the true Spanish way I would say.

    Reply


  7. Hi! Do you know where I can find a tortilla press? Thanks~

    Also really helpful article.!!

    Reply

    • Yes! They keep in the fridge anywhere from 1 to 2 weeks in a gallon-size storage bag. To freeze just place them in a freezer-safe gallon size storage bag and place them in the freezer for up to 2 months.

      Reply


  10. Hi,
    Thanks in Advance! I’ve found it so difficult to make the dough a good round shaped one. It scatters like a real mess. Can you suggest me any other product to make the dough into a perfect well-shaped tortilla?

    Reply

    • I only use a tortilla press, so I’m not sure. You could try using a tortilla press and then “stamping” out a circle with a bowl or a lid you have. My mom does that when she makes gorditas so they’re perfectly round.

      Reply


  11. If you’re thinking about trying this recipe, TRY IT. I’ve made it at least weekly for a month since I found it, and it is now a STAPLE in my diet. They are so simple and healthy. I probably have 15-20 of these tortillas per week, and I shove them down my family’s throat as often as I can. I store them in the fridge and bring them to work and top them with an avocado, refried beans and salsa, or even peanut butter and honey. And for those who have never made tortillas before (like me before this recipe), cook them on a low heat for a longer time! I was cooking mine on medium-high and they came out pretty crispy, like for a tostada. Still delicious either way!

    Reply


  12. Thanks for sharing this recipe, I was for the first time in Mexico in November, it was on my list for a long time but living in The Netherlands means it was a longish trip and thats why it took so long. I cooked one just now and it took me back to eating Taco al Pastor in Chiapas and Playa del Carmen. I was wondering if I can cook them now for a dinner party tomorrow night?. If so how do I store them and reheat them?.

    Reply

    • Absolutely! They keep in the fridge anywhere from 1 to 2 weeks in a gallon-size freezer bag. You can reheat them on the stove or in the microwave wrapped in slightly damp paper towel to keep them from drying out

      Reply


  13. Ahhh the simplicity of the recipe. The smell when the hot water hit the masa harina was fantastic. Took me about 20 tortilla in the new press before I got a system down: larger portions of the dough, less pressure on the handle, thicker plastic in between the cast iron. Got about 85 good, consistent tortilla, no cracking when we used them. Ran them as a special at our restaurant and people were gobbling them up on a Friday during lent. Thank you for the recipe guidance. Am going to try the flour tortilla recipie next, and cruise your site for more great ideas.

    Reply

    • Thank you so much, Scott! I’m so happy that everyone liked them! What an honor to know that people in your restaurant like them 🙂

      Reply


      • Like is an understatement. I alternate between your flour and corn tortilla weekly – and generally run them as tacos on a Friday. I make a huge batch and they are sold out by 8pm every week. In the neighborhood of 85-100 tacos. In our part of the world, the fish fry is king, but the Friday taco is gaining on them. They taste great, and I look like a genius. Which is nice. Thank you for a great site for inspiration and fantastic recipes.

        Reply

  14. I may have missed you mention this, but if you want to make them ahead of time and just use them throughout the week, how long can they keep in the fridge? And how do you store them? Looking forward to trying this out!!!

    Reply

    • Hi Lauren! They should keep in the fridge for 10 to 14 days. I keep them in a gallon-size freezer bag. Then to reheat, I reheat them on the stove or in the microwave wrapped in a slightly damp paper towel so they don’t dry out.

      Reply

  15. Looking to try making tortillas – i see some recipes online call for adding shortening or oil but yours does not. Is there a big difference if you don’t add fat to the mix?

    Reply

    • They can get a little dryer more easily, but if you splash a few drops of water on them before reaheating them on the stove or wrapping them in a lightly damp paper towel if reheating in the microwave, you should be good.

      Reply


  16. Hey! Love your site! I’ve saved a number of recipes after finding your chicken carnitas recipe which was freaking amazing! We also used your corn tortilla recipe which turned out amazing, they make the store bought ones we had look rubbery! We ALL are looking forward to making it again, as well as checking out some new recipes.

    Reply


  18. These were so good and so easy! I will have a hard time buying tortillas from the store after this. Based on previous comments, I used a Ziploc bag cut down the sides and pressed down with a glass pie plate since I don’t have a tortilla press. My favorite part was watching the dough spread out in a perfect circle as I pressed down on the plate. 🙂 If only my flour tortillas were such nice circles when I rolled them out. Thank you for sharing the recipe.

    Reply


  19. I used the ziploc bag sliced open and a rolling pin and it worked like a dream. I keep being tempted to text my friends about my new tortilla making superpower. Thanks!

    Reply


  21. You may have already answered this but I didn’t see it…after making these and storing in the fridge will they be good for making crisp tacos? Can I just take them from fridge to frying pan?

    Reply


  22. I have a tortilla press and a 25lb box of Masa Harina flour.
    I made these for the first time and they were really delicious and much tastier then the store bought tortilla wraps. My only issue is that they were a little crumbly and hard to fold. Is this normal? or is their a trick to make them less crumbly? Maybe more water in the flour mixture?

    Reply

  23. I just tried these last night, and though the flavor was great, they were hard and wouldn’t bend into a taco. Trying to understand where I went wrong. I cooked them on a griddle at 400 degrees (as high as the griddle goes). Do you think that was too low…or high a temperature? I also live at high altitude, so I’m not sure if that is a factor or how to adjust.
    Any insight would be very appreciated!

    Reply


  24. I made these tortillas last night for supper & it was a hit with my husband & 12 year old daughter! We’ve been eating a “mostly-plant-based diet” (~90%) for 5 months & I’ve been gluten-free for 6 years. This is the perfect little tortilla :).

    I don’t have a tortilla press so I used a pie plate to flatten the dough (by using a twisting motion back & forth). I filled them up with a mixture of lentils, textured soy protein, onions, peppers, cumin, chili, paprika, onion powder, lettuce & home made mango + avocado salsa. It was such a hit that I’m making more tortillas tonight to mop up the left overs :).

    Reply

    • I’m so happy you liked them, Lise! And those tacos sound absolutely delicious. I’ve been wanting to make some lentil tacos, and I think you’ve inspired me!

      Reply

      • If y’all haven’t tried it, well you need to – use diced, seasoned, and sauteed mushrooms added to your beans, or whatever other taco fillings. Adds that good chewy texture one likes in a taco. ?

        Reply

  25. I wanted to use this recipe to then fry after to have homemade corn chips. Any experience with this? I’ve done it plenty of times with store-bought tortillas.

    Reply

    • Hi Hannah! I actually don’t have any experience with frying homemade corn tortillas to make chips, but I don’t see why it shouldn’t work. I think you should definitely give it a shot!

      Reply


    • I tried making these for the first time tonight, and one or two got a bit overcooked… they turned crunchy… and my family liked those crunchy bits so much that I turned the remaining dough into chips straight away. Delicious. I made them in a sandwich press, worked pretty well.

      Reply


  26. I googled a ton of different sites for corn tortilla recipes and decided to go with this one and I’m glad I did! Such a simple recipe, took no time at all to prepare and cooking was a cinch! I noticed I had to use a little bit more water and ended up using 2 cups of water and they came out perfectly. Thank you so much for sharing!!

    Reply

  27. Can they be refrigerated before cooking? also, to make chips, I assume you just cut them up and stick them in the oven?

    Reply

    • Yes, they can be kept in the fridge before cooking. Just make sure you cover them in plastic wrap so they don’t dry out. And yep, just stick them in the oven until the get crispy to make chips!

      Reply


  28. I just made these for my first attempt at tortillas. The one I ate was delicious. I don’t have a press, so I used a pie pan to flatten them as someone mentioned. It worked beautifully. My goal is to make a bigger tortilla for enchiladas. I live in Costa Rica and the tortillas, while plentiful, are all really small. They also fall apart after baking. Today’s batch came out smaller than I want, too, so I’ll have to use larger golf balls. As it was, I only got 5 tortillas. Time to double the recipe and make some bigger ones, but first I’m going to use these to test how they handle as enchiladas. If I’m successful, I’ll continue to use the pie pan as the presses available here are really small.

    Reply


  29. Isabel,
    your recipe for homemade corn tortillas sounds delicious. If I make these, will the tortillas come out crisp?

    Reply

  30. Could you advise which type of Masa Harina is best – I’ve seen 3 on ebay : white, blue and golden. I’m assuming golden is best but wanted to check….thanks !

    Reply

    • Hi Victoria, I’ve used white and golden/yellow before and I like them both. Yellow can taste a little “grainy” if that makes sense, which I like so I prefer it to white. But white is also good! It’s a smoother flavor profile that really allows the taco ingredients to shine, not necessarily the tortilla. I’ve never used blue masa but that sounds like a fun project to me!

      Reply


  31. Thanks for sharing!

    They’re so simple, everyone should make their tortillas from scratch.

    Another tip—you can place the masa between the plastic and then press by using a sturdy pie plate. Much easier than rolling them out, if you don’t have a tortilla press.

    Reply


    • Yes, I always use wax paper coated with a bit of spray cooking oil (Pam) and a clear glass pie plate. This way you can see the even distribution, size and thickness and easy to apply even pressure.

      Reply


  32. I made them using a rolling pin and it was a total success! thanks for the recipe ! It made approximately 10 tortillas FYI (I don’t think you wrote the number of servings for the recipe).

    Reply

  33. How many tortillas does this make? I’m aware it depends on how big the balls of dough are? But if I were to make them a smaller taco size, how many do you think? Can’t wait to try this recipe!

    Reply

    • Oooh, I’ve been wanting to make plantain tortillas for some time now! I’ll have to look that up 🙂 These corn tortillas are a tried and true staple in the Mexican kitchen, so I hope you love them!

      Reply

    • Hi, Catherine! I don’t use any, actually. If you cook them on a pretty hot pan, once they cook on one side, they don’t really stick. Now, I am using a non-stick griddle, so that may have something to do with it. Let me know your experience with the recipe after you try it. I’d love to know.

      Reply

    • Yes! I recommend storing them in an airtight ziplock bag. When you’re ready to use them, heat them up in the microwave in a towel so they’re slightly covered.

      Reply

  37. Hey Isabel,
    These look amazing!! I live a couple of hours from Whitehorse Yukon Canada. This means I will have to wait until I go to town next before I can buy my Masa Harina. I am soooo looking forward to trying this recipe! Im sure my expectations will be met. 🙂
    Thanks for the recipe!

    Reply

    • Thank you so much! It’s too bad that you have to wait so long to buy some masa. You should consider ordering it online if you can. Good luck! Can’t wait for you to try it 🙂

      Reply

    • Thanks, Heidi! I actually recommend storing them in the fridge in a plastic ziploc-type bag, so the fridge is perfect. I’d say they’re good in there for about 2 weeks. That’s IF they last that long. Mine never do! 😉

      Reply

  39. Just made these for dinner and they came out perfect! Thanks so much for sharing Isabel 🙂 I’m going to use them for Cinco de Mayo next week too!!

    Reply

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    Reply

  44. Oh, hey, this looks easy and delicious. Love the idea of these, but I could never justify buying a tortilla press. Hard way it is. >_>

    Reply

    • I roll mine inside a plastic sandwich bag, quick and no mess. Just be careful getting it out of the bag, peel the top part of the bag away, stick you hand in and flip it, gently lift the plastic again and slide it out.

      Reply


      • I find rolling them between two unused ziploc sandwich bags is easier, than trying to roll it within one bag and removing it sounds to be. I use a small sauce pot to push down and flatten the dough ball. Then just peel off the top bag, and then turn the other bag upside down to release the tortilla into your hand or onto the hot pan. We prefer cast iron for cooking. The only tortilla press I had, the handle broke after just the first few tortillas. Must have been a cheap one, I’d like to find a higher quality one. What is the yellow one in your pictures made of?

        I love masa. Enjoy your tortillas everybody! 🙂

        Reply

        • Hi Jordan, the tortilla press in the photos is made of plastic and though it works just fine, I don’t recommend it. I actually recently purchased a cast iron tortilla press that works beautifully! I found it on Amazon.

          Reply

  45. Oh I’m so glad you made these! We keep masa harina in our house cause my hubby’s Venezuelan and arepas are always on the menu. I’ve been wanting to make my tortillas from scratch but just hadn’t gotten around to it and didn’t realize how easy they are. Just gotta get a tortilla press and I’m all set. Thanks!

    Reply

  47. Ooooh you make me want to buy a tortilla press! I am sure there are so many other fun things you can do with this. We always buy tortillas but would love to make my own. I sometimes make plantain tortillas but they are never consistent since I don’t have that press! I will have to try your recipe too!

    Reply

    • The tortilla press makes it SO much easier. I’ve never made plantain tortillas but I’ve seen many recipes floating around. I’ll have to try to make them sometime!

      Reply

  51. I’m going to have to try this! I learned how to make tortillas and tamales over 15 years ago and I’ve been craving homemade tortillas recently… but time has taken away the recipes. Thanks for sharing on boosting!

    Reply

    • Yes! I’ve actually never made tamales from start to finish by myself. I’ve always helped my parents do it. But I do have a goal to make them one day.

      Reply

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