This easy homemade corn tortilla recipe is the best. It only takes three ingredients to make these corn tortillas, and they come out foldable, flexible, and perfect for making tacos or enchiladas.
Corn Tortillas vs Flour Tortillas
When to use each kind? It's entirely up to you. Traditionally flour tortillas are used for making quesadillas or burritos or for tearing and scooping up rice, beans, and meats, like carne asada.
Use corn tortillas for tacos, flautas (rolled tacos), and enchiladas. You can also use day-old corn tortillas to make homemade corn tortilla chips, chilaquiles, or fried tortilla strips to add to a fresh bowl of tortilla soup.
You decide. There are no rules here.
What You’ll Love About This Recipe
- Simple. This corn tortilla recipe is easy and has only three ingredients. It takes a little practice to get the texture of the dough just right, but you'll figure it out in no time.
- Better than store-bought. No more cracking dry corn tortillas. Once you've had homemade tortillas, you'll never go back to store-bought. Why? When they are so easy to make.
Corn Tortilla Ingredients
- Masa harina. Which means cornflour in Spanish. However, masa harina is made frm nixtamalized corn. It is treated with lime which gives it masa harina its characteristic texture. Maseca brand is commonly available in the Mexican section at most grocery stores. You can buy Maseca in yellow, white, or blue corn varieties. I've found the Azul variety is less common but you can find it online or in Hispanic grocery stores.
- Fine sea salt. Sea salt adds flavor to corn tortillas. Be sure to use high-quality salt. I usually steer clear of table salt.
- Warm water. The amount of water you use may vary. It takes a little practice to get used to how the corn tortilla dough should feel. You'll know it's too wet if you can't peel it off the plastic after you press out the tortilla dough.
How to Make Corn Tortillas
- Mix the dough. Add the masa harina and the salt to a medium bowl. Whisk together to combine. Add the warm water and mix to combine. Start with 1 and a half cups and test to see if you need more.
- What to look for: The dough should be smooth but not sticky. The dough should stick together and not be crumbly. If the dough is crumbly, add more water a few tablespoons at a time. Press your fingers into the dough; they should come away clean. If they don't then the dough is too wet and you need to add more masa harina.
- Rest the dough. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Scoop the dough. Use the cookie scoop to scoop the corn tortilla dough. Roll each scoop into a ball and set them aside until you are ready to press the tortillas.
- Press the tortillas. Using a tortilla press, press each ball of doing between plastic. You can use plastic wrap or a freezer bag for this. (*see notes) Don't stack uncooked tortillas on top of each other, they will stick. Layer them with parchment paper if you arent putting them directly in the skillet.
How To Cook Corn Tortillas
- Cook the tortillas. Heat a skillet on medium-high. Once your skillet is nice and hot place the tortilla in the skillet. Heat for 40 to 60 seconds on the first side then flip the tortilla over. Cook for another 40 to 60 seconds on the second side. The tortilla will bubble up. You want to have toasty brown spots all over the tortillas.
- Store cooked tortillas in a tortilla warmer. Place each cooked tortilla in a tortilla warmer or in a dish that you can cover with a lid or towel. Cook tortillas one at a time until you are through the entire batch.
Recipe Variations
You can make white, yellow, or blue corn tortillas by simply switching up the type of Maseca that you buy. Maseca can be purchased all three varieties.
Storing + Freezing Tips
How to store corn tortillas
Store in an airtight container in the fridge for up to a week.
How to freeze corn tortillas
Freeze corn tortillas for up to four months or longer. Just make sure they have a layer of plastic or parchment paper in between them. Wrap them tightly in plastic wrap and store them in an airtight container or freezer bag until you're ready to use them.
How to heat up corn tortillas
Just reheat tortillas on the stovetop or in the microwave.
More Mexican Food
If you're in the mood to plan a fiesta or even just a Mexican-inspired dinner menu, I've got you covered. Tacos, Enchiladas, and of course Salsa Recipes.
Check out Mexican Sides like my Restaurant Style Mexican Rice. A family favorite is the Mexican Corn Salad (Esquites).
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The BEST Homemade Corn Tortillas
Ingredients
- 2 cups masa harina (240grams)
- 1 teaspoon fine sea salt
- 1 ½ - 2 cups warm water
Instructions
- Mix the dough. Add the masa harina and the salt to a medium bowl. Whisk together to combine. Add the warm water and mix to combine. Start with 1 and a half cups and test to see if you need more. (note 2)
- Rest the dough. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Scoop the dough. Use the cookie scoop to scoop the corn tortilla dough. Roll each scoop into a ball and set them aside until you are ready to press the tortillas.
- Press the tortillas. Using a tortilla press, press each ball of doing between plastic. You can use plastic wrap or a freezer bag for this. (*see notes) Don't stack uncooked tortillas on top of each other, they will stick. Layer them with parchment paper if you arent putting them directly in the skillet.
- Cook the tortillas. Heat a skillet on medium-high. Once your skillet is nice and hot place the tortilla in the skillet. Heat for 40 to 60 seconds on the first side then flip the tortilla over. Cook for another 40 to 60 seconds on the second side. The tortilla will bubble up. You want to have toasty brwon spots all over the tortillas.
- Store cooked tortillas into a tortilla warmer. Place each cooked tortilla in a tortilla warmer or in a dish that you can cover with a lid or towel. Cook tortillas one at a time until you are through the entire batch.
Laura's Tips + Notes
- Masa harina. Which means cornflour in Spanish. However, masa harina is made from nixtamalized corn. It is treated with lime which gives it masa harina its characteristic texture. Maseca brand is commonly available in the Mexican section at most grocery stores. You can buy Maseca in yellow, white, or blue corn varieties. I've found the Azul variety is less common but you can find it online or in Hispanic grocery stores.
- What to look for: The dough should be smooth but not sticky. The dough should stick together and not be crumbly. If the dough is crumbly then add more water a few tablespoons at a time. If you press your fingers into the dough they should come away clean. If they don't then the dough is too wet and you need to add more masa harina.
YOUR OWN NOTES
Nutrition
Corn Tortilla FAQs + Expert Tips
Yes, traditional corn tortillas are naturally gluten-free.
However, some store-bought corn tortillas are a blend of corn flour and wheat flour. So if you have a gluten allergy, make sure you read the label.
No, Corn tortillas are not keto. With an average of 12 grams of carbs per tortilla they aren't even low carb.
However, if you are looking for a keto tortilla recipe then check out my keto almond flour tortillas. They are keto and soft and flexible.
To soften corn tortillas when making enchiladas you can warm tortillas in a skillet and then stack them in a tortilla warmer. The steam helps to soften them and make them flexible again.
I must admit that if I'm using store-bought tortillas when I make enchiladas I heat my tortillas in oil. I find that this really keeps them from cracking.
You can quickly soften tortillas in the microwave by wrapping them in a damp towel and heating them for 30 seconds.
Take a paper towel and wet it. Ring out most of the water. Wrap the tortillas in the damp paper towel and then in a kitchen towel. You can also place the paper towel and the tortillas in a plastic bag. Microwave on high for 30 seconds.
Home-made corn tortillas are best eaten the same day you make them.
However, they will keep in the fridge for up to a week. Just reheat them on the stovetop or in the microwave.
You can also freeze corn tortillas for up to four months or longer. Just make sure they have a layer of plastic or parchment paper in between them. Wrap them tightly in plastic wrap and store in an airtight container or freezer bag until you're ready to use them.
My favorite store-bought brand of corn tortillas is Mi Rancho. They are soft and flexible and have the freshest taste I've found in any store-bought tortillas.
If you don't have a tortilla press you can use two sheet pan.
Simply follow the directions as you would for the press. Make sure you are pressing the tortilla between plastic or parchment paper.
