The only corn tortilla recipe you’ll ever need! Here’s everything you need to know about making homemade corn tortillas, including the ingredients and equipment you need, the step-by-step instructions from start to finish, and helpful tips and tricks.
Table of Contents
There are a handful of foods that my family eats every single day, and corn tortillas are one of them! They are a staple in my Mexican house and are like a big warm hug from my family.
Homemade corn tortillas are better than store-bought, healthy, and are a great gluten-free option for those that can’t have flour tortillas.
They are also extremely versatile and can be eaten in so many different ways – as tacos, quesadillas, tortilla chips, or as a simple side that’s perfect for soaking up delicious saucy dishes.
What You Need to Make Corn Tortillas
- Masa harina: This is a type of corn flour made from nixtamalized corn that has a unique flavor and texture and is essential for making authentic Mexican corn tortillas. There are many brands of masa harina out there, and the most popular one is Maseca which is what I used to make the tortillas in these photos. Other popular brands include Masienda, Bob’s Red Mill, and King Arthur. Masa harina comes in white, yellow, red, or blue corn varieties and they can all be used to make corn tortillas using this recipe!
- Warm water: You’ll need water to rehydrate the masa harina to form a dough. The amount of water you’ll need will vary depending on the brand of masa harina as well as the overall moisture level in your home. A good starting amount is 1 ½ cups, then adding more as needed.
- Salt: I like adding a little salt to my tortillas. It really brings out the corn flavor and makes you want to eat the tortillas by themselves because they’re just that good! I recommend using fine salt instead of a coarser kosher salt.
- Fat (optional): A little extra-virgin olive oil or lard is added to help keep the tortillas pliable for longer, as well as to add a touch of flavor. Lard is traditionally used, but olive oil also works! Some tortilla purists don’t add fat at all. It’s all personal preference! If you don’t want to add any, you can leave it out.
- Tortilla press (optional): Having a tortilla press makes the process of making homemade corn tortillas so much easier! I highly recommend getting one if you don’t already. They’re relatively inexpensive and you’ll get some good use out of it. If you don’t have one, you can press your tortillas in between pieces of parchment paper using a large glass baking dish. The trick is to press them as evenly as possible so that they’re the same thickness all around.
- Nonstick skillet, comal, or cast-iron pan: Any of these options are great for cooking your tortillas. I’ve tried each option separately and I personally prefer using a good nonstick skillet even though a comal or a cast-iron griddle is traditionally used. If you have all three types of pans, try cooking a few tortillas in each one to see which one you prefer. There’s no wrong answer!
- Parchment paper or plastic: You can use either for pressing your tortillas. For the plastic option, I like using a large plastic storage bag (like a Ziploc) and cutting the side seams off of it so that it makes one large rectangular piece of plastic.
- Tortilla warmer (optional): To keep the tortillas warm while you cook them all up, put them in a tortilla warmer or cover them in a clean kitchen towel and place them in a large plastic storage bag to keep in the heat and moisture. This will keep them pliable and hot for when you’re ready to eat!
How to Make Corn Tortillas
Step 1: In a large bowl, combine the masa harina and salt. Stir in the water and oil until a dough forms.
Step 2: Using your hands, knead the dough for about 3 minutes until it fully comes together and all the water is absorbed. To make sure it’s ready, grab a small piece and roll it into a ball. Press down on it with a finger or the palm of your hand, and if the edges of the dough crack, the dough is too dry. If the dough really sticks to your skin, it’s too wet. Add more water or masa harina as necessary. (See more tips below on how much water to add.)
Step 3: Divide the dough into 14 equal portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you press and cook the tortillas.
Step 4: Lay some plastic or parchment paper on the open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the plastic or parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out. Open the tortilla press and carefully peel back the plastic or parchment paper and transfer the tortilla to your hand.
Step 5: Cooking 1 or 2 at a time, place the tortilla on a hot nonstick skillet, comal, or griddle and cook for 15 to 20 seconds. Flip and cook the other side for 15 to 20 more seconds. Flip the tortilla again and cook for another 30 seconds on each side.
Step 6: Place the cooked tortillas in a tortilla warmer or wrap them in a clean kitchen towel and place them inside a resealable plastic bag to keep them warm and soft.
Once you taste homemade corn tortillas, you’ll never go back to store-bought. The time it takes to make them is so worth it!
Helpful Tips
- Water content: Getting the moisture level of the dough just right can be a little tricky, especially if it’s your first time making corn tortillas. I recommend starting with 1 ½ cups water and then adding more as needed. You’ll need to knead the dough with your hands to get a feel for how wet the dough is. I like to get the dough to the point where it’s as wet as it can possibly be before it gets difficult to work with, meaning if the dough is really sticking to your hands and isn’t coming together, it’s too wet.
- A quick test to see if your dough needs more water: Take a piece of dough and roll it into a ball. Press down on the middle of the ball with a finger or the palm of your other hand. If the edges of the flattened ball crack, it’s too dry and needs more water. It may feel like it doesn’t need more water, but if it cracks, trust me – just knead in a tablespoon or two of water at a time until it passes this test.
- Getting your corn tortillas to puff: This is the ultimate sign that you’ve got the perfect tortilla cooked under the perfect conditions. It takes some practice, but once you get a feel for the dough and your kitchen stove, you can do it! The main thing that affects whether your tortilla puffs is the moisture level in the dough. The more moisture the better because the steam created when you cook the tortilla on the hot pan is what creates the puff. If you think your moisture level is right, look at how hot your pan is. Are you cooking the tortilla too long on one side so by the time you flip it over it has already dried out? I like to cook the tortilla for 15 seconds on one side, flip, and cook it for 15 seconds on the other side. Then flip it again and cook it about 30 seconds before flipping it one last time. The first two flips create a sort of sear on the tortilla that helps keep in the steam!
- No tortilla press? That’s okay. You can flatten your corn tortillas with a large baking dish. Just place the ball of dough in between two pieces of parchment paper and press down on the baking dish as evenly as possible.
How to Keep Tortillas Warm
To keep your corn tortillas warm and pliable when serving, place them inside a tortilla warmer or wrap them in a clean kitchen towel and place them inside a large plastic storage bag (like a Ziploc) to help them retain heat and moisture.
Storing Corn Tortillas
To store, let them cool slightly (or completely) before wrapping them in a towel and placing them inside a large plastic storage bag. Store them in the refrigerator for up to one week.
Reheating Corn Tortillas
The best way to reheat homemade corn tortillas is to heat them in a skillet or comal on the stove over medium-high heat or directly over an open flame.
I don’t recommend reheating them in the microwave as they will likely dry out and crack.
Ways to Use Corn tortillas
- Tacos: Add your favorite taco fillings like carnitas, chorizo, or carne asada.
- Quesadillas: Melt some shredded cheese in between two tortillas for a quick lunch.
- Tostadas: Lightly fry the corn tortillas to create a crispy tostada, then layer the top with beans, cheese, and your favorite toppings.
- Chips: Cut the tortillas into wedges and fry, bake, or air-fry them to serve with your favorite salsa!
- Chilaquiles: Make the corn tortillas into chips, then toss them in some salsa roja or salsa verde and serve with a fried egg for a yummy breakfast.
More Mexican Recipes
Ingredients
- 2 cups masa harina
- 1 teaspoon fine salt
- 1 ½ cups warm water, plus more as needed
- 1 teaspoon extra-virgin olive oil or lard, optional
Instructions
- In a large bowl, combine the masa harina and salt. Stir in the water and oil until a dough forms.
- Using your hands, knead the dough until it fully comes together and all the water is absorbed, about 3 minutes. To make sure it’s ready, grab a small piece and roll it into a ball. Press down on it with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it’s too wet. Add more water or masa harina as necessary.
- Divide the dough into 14 equal portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you press and cook the tortillas.
- Heat a griddle or skillet over medium-high heat until hot. While the griddle is heating up, cut the seams off of a large resealable plastic bag so that it makes one large rectangular piece of plastic. Alternatively, you can use parchment paper instead.
- Lay the plastic or parchment paper on the open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the plastic or parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out. Open the tortilla press and carefully peel back the plastic or parchment paper and transfer the tortilla to your hand.
- Cooking 1 or 2 at a time, place the tortilla on the hot griddle and cook for 15 to 20 seconds. Flip and cook the other side for 15 to 20 more seconds. Flip the tortilla again and cook for another 30 seconds on each side.
- Place the cooked tortillas in a tortilla warmer or wrap them in a clean kitchen towel and place them inside of a resealable plastic bag to keep them warm and soft.
- Serve immediately or store tightly wrapped in the fridge for up to 1 week.
Isabel’s Tips:
- Fat: A little extra-virgin olive oil or lard is added to help keep the tortillas pliable for longer, as well as to add a touch of flavor. Lard is traditionally used, but olive oil also works! Some tortilla purists don’t add fat at all. It’s all personal preference! If you don’t want to add any, you can leave it out.
- A quick test to see if your dough needs more water: Take a piece of dough and roll it into a ball. Press down on the middle of the ball with a finger or the palm of your other hand. If the edges of the flattened ball crack, it’s too dry and needs more water. It may feel like it doesn’t need more water, but if it cracks, trust me – knead in a tablespoon or two of water at a time until it passes this test.
- Tortilla press: If you don’t have a tortilla press, you can use a large baking dish to flatten the dough in between two sheets of parchment paper. The trick is to press the dough as evenly as possible so that it’s the same thickness all around.
- Tortilla warmer: To keep the tortillas warm and pliable when serving, place them inside a tortilla warmer or wrap them in a clean kitchen towel and place them inside a large resealable storage bag to help them retain heat and moisture.
Nutrition Information
When I make these corn tortillas I find it difficult to press them evenly. Always one side is very thin and sticks to the parchment paper. It’s only the edge so I don’t worry to much but it is annoying. Do you have any suggestions
Hi Deb! I definitely understand how this can be frustrating, are you using a tortilla press or pressing with a baking dish?
I just made these this morning and they were delicious. I had to play around a little with my press and comal to get the right thickness and temperature. I will definitely be making these again. Thank you for recipe and tips.
Hi Lupita! Thank you, we’re glad you enjoyed this recipe!
Can I use cornmeal or does it have to be cornflour? I do have some leftover (lots of leftover) masa from making tamales frozen, could I thaw that out and use that for tortillas?
Hi Ronnie! I’m not sure about that since we haven’t tried that method before. I suggest using another food blogs that will have a recipe for using cornmeal and all purpose flour to make corn tortillas. I hope you find what you’re looking for!
Can I use cornmeal or does it have to be cornflour?
Hi there! I made these not with water, but homemade bone broth. I followed the measurements to a T and had the tortillas fall apart in the pan 🙁 by fall apart, I mean it broke apart. Any ideas as to what I did wrong? Do you think the dough is too dry? It presses fine and was springy when I had let it rest.
I was hungry and decided to make a pupusa with some of it lol. Tasted great 🙂 just not a tortilla.
Hi Becca! That’s interesting, sometimes that can happen if there’s not enough oil, so maybe try adding 1/4 tsp extra. Also make sure that the bone broth is warm when you added it in!
I’ve tried several different tortilla recipes over the years. This is The Best – the others always stuck to the plastic wrap. I think it’s the oil that made the difference.
I used to use a glass pie pan to flatten them, but my husband saw a wooden tortilla press being used in our favorite Mexican restaurant and made me one like it, which works perfectly!
Hi Linda! There’s nothing like fresh tortillas. We’re glad you enjoyed them!
Finally I have found a recipe that is easy to follow and I was successful with. I tried making these before and failed even using a YouTube video to follow. I decided since I loved all of the recipes I’ve tried so far that I will give it another shot and it came out great!
Thank you so much, Andrea!
Hi Isabel- I am going to try Bob’s Red Mill, but I am always chasing that DEEP corn flavor and yellow color in the Mexican tortillas we used to get when I lived in Texas. Will Bob’s be the answer? The masa we get in Miami is just too light and lacks that deep corn flavor that makes any recipe stunning. Any suggestions?
Hi Liza! That one is a good brand! MASECA makes a yellow corn masa that also might have the flavor you’re looking for.
I made them tonight and they came out beautifully. A little thick even with as much pressure as I could apply with a heavy frying pan to flatten them but still quite wonderful. The tacos with them were sensational!
I started with medium heat cooking them and figured out real quick you want a very hot pan. When I adjusted they cooked perfectly!
Thanks for the recipe! I’ll never eat store bought tortillas again!
I wonder if these fresh, homemade corn tortillas might be too fragile to use for enchiladas? Perhaps the enchilada process that involves shallow frying the plain tortillas in oil and then dipping them in the sauce before filling will firm them up enough that they retain shape and don’t disintegrate while rolling or baking? I’d welcome any thoughts, suggestions, or advice. Thank you!
Hi Kaye! These corn tortillas should work great with enchiladas. If you’re worried about them being too thin and potentially breaking, you can make them slightly thicker by not pressing down so hard on the tortilla press until they’re your desired thickness.
Came out beautifully, thank you!
Yay I’m glad! Thanks for following up!
I made these corn tortillas this week. (I have never made
corn tortillas before). You’re right! They’re easy and WAY better
tasting than store bought tortillas. My family is hooked!!
Thank you!!
Hi Mary! Thanks. Aren’t they the best? They never last long in my house!
I’m excited to have found your site! And to try your recipe for corn tortillas! I was reminded that I had made corn tortillas many years ago, and they were well worth the time and effort: Absolutely Delicious! I’m planning to do that tomorrow, and I intend to send you my rating and response 🤗👋
Thank you, Connie!
What is the easy way to divide the ball into 12 equal amounts?
Thanks
Bill
Hi Bill! The way I like to do it is divide the dough into fourths, and then those individual fourths into thirds. The dough balls might seem small but once they’re pressed they’ll be a standard size tortilla.
Hello! I am having a taco birthday party and since this is a lot to do, what steps would you recommend if I were to do this the night before the event? That way I’m not making tortillas all day during the party? Please help!!
Hi Samantha! You can definitely make them the night before. Just follow the recipe as is and then store all your tortillas in a plastic storage bag in the fridge overnight. When you’re ready to eat them, reheat them in a skillet or griddle over high heat until fully warmed through. To reheat in the microwave, wrap corn tortillas in a damp paper towel and place on a plate. Microwave on high in 10-second increments until fully warmed through. I hope this helps!
I was very pleased with how easy the tortillas are to make, how well they held together while moving the uncooked ones from press to pan etc and how delicious they are!
Thank you Isabel!!!
Can you store the tortillas in the freezer either cooked or uncooked?
Hi Rob! Yes, we recommend storing them in the freezer after they’re cooked.
Where I live, I only have GF available. Will GF alter the tortillas? It’s my first time making them so just wondering if I should find masa harina with gluten.
Hi Danielle! We haven’t tried this with gluten free carina so I’m not too sure, but I think it should be okay! Let us know how it turns out if you try it!