corn tortillas in a blue cloth napkin

Homemade Corn Tortillas

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!
4.86 from 7 votes
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Course: Bread
Cuisine: Mexican, Southwestern
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 20
Calories: 41kcal
Author: Kylee Cooks


  • Tortilla press
  • Tortilla warmer
  • Cast iron skillet



  • 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 cookie dough).
  • Add more water if needed.
  • Line a tortilla press with a zip lock bag (I just cut down the sides)
  • Divide the dough into roughly 20 dough balls
  • Place 1 ball onto the lined tortilla press and .... press.
  • Carefully remove the tortilla from the press, and add to a medium hot cast iron skillet.
  • 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 dough balls.


  • 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. 


Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 117mg | Potassium: 29mg | Vitamin A: 25IU | Calcium: 16mg | Iron: 0.8mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!