Everything you need to know about making corn tortillas at home! What you need, step-by-step process from start to finish and how to keep them warm. They’re easy to make and perfect for taco night!
There are a handful of foods that my family eats every single day and corn tortillas are one of them!
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, fried or baked to make homemade tortilla chips or as a simple side that’s perfect for soaking up delicious saucy dishes like my chile verde.
They’re way better than store bought tortillas, are healthy (depending on how many you eat, of course) and are a great naturally 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 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.
How to make corn tortillas
Once you’ve got the masa harina, it’s time to make the tortillas.
In a large bowl, mix together masa harina and salt. (photo 1)
Then add olive oil and hot water. (photo 2)
Mix the dough together with a spoon until all the water has been absorbed. (photo 3)
Next, form the dough into a large ball, place it inside the bowl and cover it with a clean kitchen towel or plastic wrap. Let it sit for 20 minutes.
Divide the dough into 12 equal pieces and form each piece into a ball. (photo 4)
Next comes the fun part – flattening the dough! Place a large gallon-size Ziploc bag that’s been cut at the seams over your open tortilla press (here’s the tortilla press that I have and recommend from Amazon). Place a ball of dough on the center of the tortilla press bottom. (photo 5)
Close the tortilla press and flatten the masa harina in between the Ziploc bag using the handle. (photo 6)
Open the tortilla press and gently remove the tortilla from the Ziploc bag by peeling away the bag onto the palm of your hand. (photo 7 & 8)
Cook on a griddle or nonstick skillet that’s been preheated over medium-high heat for 20 seconds, then flip it over and cook the other side for 20 more seconds. This will help seal in the heat. (photo 9)
Flip it over again and cook for about 40 seconds or so, until the tortilla begins to puff up/bubble and beautiful brown marks form. Flip it over one last time and cook for a few more seconds until that side has beautiful brown marks. (photo 10)
That’s it! It may seem like a lot of steps at first, but I promise it’s not difficult at all. And 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!
Don’t have a tortilla press?
Another option is to flatten the dough balls with a large casserole dish like a clear Pyrex dish. Simply place the ball in between two sheets of parchment paper and press down on the handles of the casserole dish as evenly as possible.
How to keep your tortillas warm
To keep your corn tortillas warm and pliable when serving, place them inside a tortilla warmer like this or wrap them in a clean kitchen towel and place them inside a large gallon-sized Ziploc bag to help them retain heat and moisture.
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 Homemade Flour Tortillas.
Looking for some tortilla fillings? Take a look at these recipes:
- Easy Chicken Tacos
- Carne Asada
- Pork Carnitas
- Chicken Tinga Tacos
- Easy Ground Beef Tacos
- Easy Steak Fajitas
I hope you love this recipe – be sure to give it a review below! To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow Isabel Eats on Facebook, Instagram and Pinterest!
INGREDIENTS
- 2 cups masa harina
- 2/3 teaspoon salt
- 1 1/2 cups hot water, plus more if necessary
- 1 teaspoon olive oil*
INSTRUCTIONS
- Add 2 cups masa harina and 2/3 teaspoon salt in a large bowl. Mix together with a spoon.
- Pour 1 1/2 cups hot water and 1 teaspoon olive oil into the bowl and mix together until all the water is absorbed. Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.
- Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.
- Divide the dough into 12 equal pieces. Roll each piece into a ball with the palms of your hands and place them in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to keep the balls moist while you're working.
- Preheat a griddle or large nonstick skillet over medium-high heat.
- Open the gallon-sized Ziploc bag and cut the seams on each side so that it makes one large rectangular piece of plastic. Open the tortilla press and lay the plastic inside of it so that it covers the upper and bottom parts of the tortilla press.
- Place one dough ball in the middle of the tortilla press, close the top and gently press to flatten it out. Open the tortilla press and peel back the Ziploc bag to transfer the tortilla to your hand.
- Place the flattened tortilla onto the hot skillet and cook for 20 seconds. Flip it over and cook for 20 more seconds to seal in the heat. Flip it over again and cook for about 40 seconds or so, until the tortilla starts to bubble or puff up and beautiful brown marks form. Flip over one last time and cook until beautiful brown marks form.
- Remove the tortilla and place it in a tortilla warmer or in a clean kitchen towel that's placed inside a large Ziploc bag to keep it warm.
- Continue cooking the remaining tortillas.
- Serve immediately or store in a large Ziploc bag in the fridge for up to 10 days.
NOTES
This recipe was originally posted in 2017 and was updated in April 2019 with new photos, helpful tips and a slight recipe change.
Kankana Saxena says
My family and I are big fan of corn tortilla and we make something similar in Indian cuisine called “makhi roti” Love the beautiful char you got on those!
Catherine says
This recipe used to be different. It called for a teaspoon of salt and no oil. What’s the deal? We’ve made the prior recipe many times with great success.
Isabel says
Hi Catherine, I’m so glad you liked the older recipe! I recently updated it after getting some feedback from a lot of people. The additional salt and oil are optional, so feel free to leave that out if you prefer!
KG says
This is a wonderful recipe ! A family favorite! So easy to make and the tortillas do not fall apart after putting the filling in!
I tried using a cast iron skillet to press the first couple times making these , which was a lot of work, so finally purchased a tortilla press. What a difference, so much easier and fun to use!
Isabel says
Thank you! I find that a tortilla press is so so helpful, and it’s not very expensive so I always recommend that people get one 🙂
Dina says
Just read the recipe and comments, I closed my eyes and my memories came from when mama’ made corn tortillas, such wonderful memories, I will try and make the tortillas ( I am not a good cook) thank you for the recipe and the memories, the tears are flowing for what was and will be in the next life, God willing. Blessings.
Jeanne Peterson says
I have not made these tortillas yet.
Just wondering,
Can flour be added for a lighter tortilla?
If so, what type(s) of flour and what is the ratio to the Masa Harina? Thanks!
Isabel says
Hi Jeanne, I’ve never made it with any added flour to the masa harina, so I’m not sure. If you do experiment with adding flour, let me know! I’d love to hear how it turns out.
WT Abernathy says
Love how simple this is:) The lard for me is critical to the browning and a punch of flavor- cheers for sharing and the step by step prep work.
Heading home from Hermosa now and looking forward to getting into the kitchen with this recipe-
Cheers!
Karen says
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??
Isabel says
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
Katherine says
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.
JED says
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.
Milan says
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…
Isabel says
Ahh, good luck! Let me know how it goes!
Angelique says
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.
Marianne Walsh says
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!
Lisa Layman says
Great thinking! I’m going to try using a cast iron pan, too!
cindy lamantia says
I 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
Yes! I love Reyna Foods. 🙂 I always go there for dried chile peppers.
Steven and Alan says
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!
Matt says
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.
Kenia Hebert says
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.
Unknown :) says
Hi! Do you know where I can find a tortilla press? Thanks~
Also really helpful article.!!
Isabel says
Yes! Here’s a link to one on Amazon. Also, this is an affiliate link. https://amzn.to/2Mzp65K
Kate Taylor says
Any tips/tricks for storing these babies in the fridge and freezer?
Isabel says
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.
McKenzie says
Do you freeze them after cooking them or before? Thanks!
Isabel says
After cooking them.
Melissa says
Hi how do i turn them into chips for dips etc
Isabel says
Hi 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
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?
Isabel says
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.
JFairweather says
Could be that your dough is too try. Add a tiny amount of water and see if that helps.
Shane says
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!