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    Home » Recipes » Mexican Food

    Corn Tortilla Recipe (Easy)

    Published: Jul 15, 2021 · Modified: Jan 31, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments

    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.

    a stack of homemade corn tortillas

    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.
    a stack of homemade corn tortillas in a hand showing their flexibility

    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

    1. 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.
    2. 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.
    3. Rest the dough. Cover the dough with a kitchen towel and let it rest for 10 minutes.
    4. 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.
    5. 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

    1. 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.
    2. 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.
    a stack of homemade corn tortillas

    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).

    • Mexican Street Corn - Grilled & Addictive
    • Pineapple Salsa Recipe
    • Carne Asada Tacos
    • Creamy Shrimp Enchiladas
    • Corn Salsa Recipe
    • Carnitas Recipe

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    homemade corn tortilla recipe
    Favorite Saved!

    The BEST Homemade Corn Tortillas

    Laura Reigel
    This easy corn tortilla recipe gives you the tastiest naturally gluten-free tortillas you've ever had. These homemade corn tortillas only use 3 ingredients and come out foldable, flexible, and perfect for making tacos or enchiladas.
    PRINT PIN SAVE SAVED
    Prep Time 5 mins
    Cook Time 20 mins
    Rest time 20 mins
    Total Time 45 mins
    Course Bread
    Cuisine Mexican
    Servings 15 tortillas
    Calories 55 kcal

    Equipment

    • tortilla press
    • cookie scoops
    • tortilla warmer

    Ingredients
      

    • 2 cups masa harina (240grams)
    • 1 teaspoon fine sea salt
    • 1 ½ - 2 cups warm water
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    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

    1. 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.
    2. 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

    Click here to add your own private notes.

    Nutrition

    Serving: 1tortillaCalories: 55kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 159mgFiber: 1gCalcium: 22mgIron: 1mg
    Keyword corn tortillas, tortillas
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

    Corn Tortilla FAQs + Expert Tips

    Are corn tortillas gluten-free?

    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.

    Are corn tortillas keto?

    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.

    How to soften corn tortillas for enchiladas.

    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.

    How to soften tortillas in the microwave.

    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.

    How long do corn tortillas last?

    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.

    Which are the best corn tortillas?

    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.

    How to make corn tortillas without a tortilla press.

    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.

    More Mexican Recipes

    • Tortilla Soup
    • Aquas Frescas Recipes
    • The BEST Taco Pasta
    • Red Sangria Recipe
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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

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