How to make authentic Mexican corn tortillas with only 3 ingredients! This recipe is easy to make and perfect for taco night!
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.
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
- 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.)
- Place the ball of masa harina into the center of one side of the tortilla press.
- Close the tortilla press and flatten the masa harina in between the plastic wrap.
- Open the tortilla press and gently remove the tortilla from the plastic wrap.
- Cook on a griddle or large frying pan and eat up!
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.
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:
- The BEST Easy Chicken Tacos
- Chicken Carnitas Tacos
- Pork Carnitas Tacos
- Chicken Tinga Tacos
- Easy Ground Beef Tacos
- Fish Tacos with Chipotle Lime Crema
- Easy Steak Fajitas
- Easy Crockpot Chicken Fajitas
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
This page contains affiliate links. If you make a purchase on Amazon after clicking one of my links, I may receive a small commission. The price of the item stays the same and any money I make goes to supporting this blog. I only endorse products and services that I fully believe in.
Karen says
October 22, 2018 at 7:46 amTried 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??
Isabel says
October 26, 2018 at 8:37 amI’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
Katherine says
November 13, 2018 at 12:04 amIf 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.
JED says
December 15, 2018 at 3:01 amTry 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.
Milan says
October 20, 2018 at 12:47 amUnfortunately 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…
Isabel says
October 30, 2018 at 7:35 amAhh, good luck! Let me know how it goes!
Angelique says
December 4, 2018 at 10:59 amDid 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.
Marianne Walsh says
December 9, 2018 at 4:01 amI 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!
Lisa Layman says
April 4, 2019 at 10:03 pmGreat thinking! I’m going to try using a cast iron pan, too!
cindy lamantia says
September 21, 2018 at 1:35 pmI live in Pittsburgh and I’m heading to Reyna Foods next week for a press! lol Can’t wait to try these babies.
Isabel says
September 28, 2018 at 9:44 amYes! I love Reyna Foods. 🙂 I always go there for dried chile peppers.
Steven and Alan says
July 28, 2018 at 3:14 pmWe 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!
Matt says
May 23, 2018 at 3:30 pmThese 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.
Kenia Hebert says
May 14, 2018 at 3:27 pmIf 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.
Unknown :) says
May 9, 2018 at 7:24 pmHi! Do you know where I can find a tortilla press? Thanks~
Also really helpful article.!!
Isabel says
August 8, 2018 at 4:50 pmYes! Here’s a link to one on Amazon. Also, this is an affiliate link. https://amzn.to/2Mzp65K
Kate Taylor says
April 12, 2018 at 10:07 amAny tips/tricks for storing these babies in the fridge and freezer?
Isabel says
August 8, 2018 at 5:29 pmYes! 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.
Melissa says
April 8, 2018 at 4:50 amHi how do i turn them into chips for dips etc
Isabel says
April 11, 2018 at 10:51 amHi Melissa! I actually have a recipe for making your own chips. Here’s the link – https://www.isabeleats.com/homemade-lime-tortilla-chips/
William Smith says
March 31, 2018 at 3:36 amHi,
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?
Isabel says
August 8, 2018 at 5:22 pmI 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.
JFairweather says
February 3, 2019 at 5:56 pmCould be that your dough is too try. Add a tiny amount of water and see if that helps.
Shane says
March 26, 2018 at 5:44 pmIf 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!