Homemade Corn Tortillas – with step by step photos

Name: Homemade Corn Tortillas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 20
Ingredients: 2 cups instant yellow corn masa flour; 1 tsp salt; 1.5 cups hot water

June 11, 2019 By Kylee 64 Comments Last updated: September 17, 2019

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Making your own Homemade Corn Tortillas is an easy way to add more homemade deliciousness to taco night with your very own, hot-off-the-pan corn tortillas!

A step by step guide on how to make the best corn tortillas you’ll ever eat, and only 3 ingredients!!

Everyone has tacos on Tuesday, right? Why not kick your weekly habit up a notch with these homemade corn tortillas?

I have to admit – if given the choice between flour and corn tortillas, I almost ALWAYS opt for flour. Something about store-bought corn tortillas didn’t strike me as terribly fabulous. Rubbery, and kind of flavorless – I didn’t see the point. Turns out I was missing out – only because I hadn’t yet attempted to make my own! This is of a technique than a complicated recipe, these have a lovely pronounced corn flavor to complete your meal.

I live in Phoenix, so I have easy access to Mexican grocery stores, restaurants and food trucks. I first began making my own corn tortillas when watching a lady in the store making tortillas to order for customers to purchase and take home. She was like a dream to watch, mix, roll, press, cook, flip and wrap.

I finally got up the courage to ask her for her hot tips on how to make tortillas, and she laughed!! Not really AT me, but because to her – it was like an automatic function. She grew up watching her mother make them, and gained the skill as she got older and began cooking for her own family. She showed me how to mix the dough, and how it should “feel” when it was ready to be rolled into balls and cooked. Showed me the proper heat, and how to keep them warm and soft. I did not grow up with a mama who made tortillas, but I feel like she was an excellent substitute!

I have been making my own ever since, and always keep a bag masa flour in the pantry, in case taco fever strikes (it does, about once a week actually!) Flour tortilla lovers – try these corn tortillas at home and let me know if you are a convert, like me!

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3 Ingredients!!

Instant Yellow Corn Masa Flour – also known as masa harina, buy this with the regular flour in the baking aisle of most grocery stores, or grab it from Amazon.
Water – you’ll want this to be hot water – not boiling, as you’ll be handling the dough soon after mixing, but hot from the tap.
Salt – this flavors the tortillas, but you can absolutely leave it out if you wish.

Some equipment notes for Homemade Corn Tortillas:

TORTILLA PRESS – You don’t NEED a tortilla press for this, but it sure is handy and makes quick work out of the task of rolling them out. You can get them online (or if you live in Phoenix, many grocery stores carry them. Mine is made of heavy plastic, but the aluminum/cast iron kind are super cool too, and are less than $15 to buy (like this Tortilla Press)
TORTILLA WARMER – A tortilla warmer is also pretty handy – it keeps them warm, and makes them soft and pliable, ready to use. If you don’t have one, a towel will work just fine – just keep them covered WELL.
CAST IRON SKILLET – I’ve used a non stick skillet before, but much prefer the even heating of my cast iron. I use my smaller one for this, and it’s perfect (10.5 Inch Cast Iron Skillet – under $15)

How to make Corn Tortillas

MAKING THE DOUGH

In a large bowl, add the corn masa and the salt and mix well.
Add the hot water, and mix into a soft dough (it should be about as firm as a soft cookie dough).
Add more water if needed.
Line a tortilla press with a zip lock bag (I just cut down the sides). Sheets of plastic wrap, parchment paper and wax paper also works well.
Divide the dough into roughly 20 dough balls.
Place 1 ball onto the lined tortilla press and …. press.

COOKING THE TORTILLAS

Carefully remove the tortilla from the press, and add to a large cast iron pan or large skillet – heated at medium-high heat.
Let the tortilla cook about 30 seconds, until the edges look like they’re drying… then flip
Cook a further 45-60 seconds, then flip again – the tortilla will puff up.
Add tortilla to a towel line tortilla warmer.
Repeat with remaining balls of dough.

FAQs and Top Tips for making Tortillas

Are corn tortillas gluten free? Yes! As long as you check the product you use – the masa harina is gluten free (as is water and salt)
How to make corn tortillas without a press? Just grab a rolling pin, and roll out to a very thin, even circle. It will take longer, but homemade tortillas are so worth it!
How to keep homemade corn tortillas soft – humidity is your friend! Using a tortilla warmer is a good option, but wrapping in a clean towel will also do the same job. If you make them ahead, just heat in the microwave wrapped in a paper towel
Keep the dough covered while cooking the tortillas.
If the dough gets dry, add some more water. Too wet? Add a little more masa.
Flip the tortillas when you start seeing brown spots.
Want some ideas on how to use your fresh corn tortillas?
- Spicy Soft Chicken Tacos
- Creamy Chicken Tortilla Soup
- Blackened Fish Tacos with Mango Salsa (from Kathy at Lemon Blossoms)

WANT TO TRY THESE HOMEMADE TORTILLAS?
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