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Corn Tortillas

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This homemade corn tortilla recipe is easy to make with 3 ingredients and yields the most delicious, soft, foldable, and naturally gluten-free corn tortillas.

Corn Tortillas

After learning how to make homemade flour tortillas earlier this month, it’s time to learn how to make their famous (and naturally gluten-free!) counterparts…

…homemade corn tortillas! ♡

These traditional Mexican-style corn tortillas are easy to make with just 3 ingredients, they are naturally gluten-free, and full of the yummiest toasted corn flavors. But in my opinion, the best thing about fresh homemade corn tortillas is that they are legit-easy to roll and fold!! No cracking, breaking, or complicated re-warming instructions required here. These freshly-made corn tortillas are soft and pliable and will fold up beautifully into your favorite tacos or enchiladas. Or, of course, you can fry any of the leftovers to make tortilla chips, chilaquiles, nachos and more.

So today, I’m sharing my go-to recipe for making classic corn tortillas, plus all of my best tips and shortcuts to make the process a bit easier and more foolproof. I’ve also included an option below for how to roll out these guys out without a tortilla press, if you do not have one. But if you plan to make them regularly, a tortilla press is incredibly helpful with corn tortillas and worth the investment.

Alright, well gather up your three ingredients and let’s make some homemade tortillas together!

corn tortillas recipe | 1-minute video

Maseca Masa Harina

Homemade Corn Tortilla Ingredients:

To make homemade tortillas, you will need the following three ingredients (amounts listed in the recipe below):

  • Masa harina: Which translates in Spanish to mean “corn flour,” but please note that masa harina is different than cornmeal and American cornflour (which is just finely-ground corn meal). Mexican masa harina is made from nixtamalized corn, so if you peek at the ingredient label, it should always include both corn (maíz) and hydrated lime. Maseca is the most popular brand of Mexican masa harina, available in white, yellow or blue. Or if you are looking for an organic masa marina, I would recommend Bob’s Red Mill. It is typically available either in the Latin American section or the flour/baking section of your local grocery store.
  • Hot water: The amount of hot water needed may vary slightly, depending on the brand of masa harina that you use.
  • Fine sea saltTo bring out the delicious corn flavor in our corn tortillas. If you are using standard table salt, note that you will need to use slightly less.

The following equipment is also recommended:

  • Non-stick skillet, comal or griddle: You will need some sort of non-stick pan to cook the tortillas, so that they do not stick while cooking. I used a seasoned cast-iron skillet, which worked great.
  • Tortilla press (optional): I’m always hesitant here to recommend single-use kitchen gadgets. But if you love homemade corn tortillas, a tortilla press is 100% worth the investment. It is super-simple to use and presses the tortillas quickly and evenly. That said, if you do not own a tortilla press, you can also just use a flat-bottomed skillet to press your tortillas between two sheets of plastic (my best alternate recommendation). Or you can use a rolling pin to roll the tortillas out between two sheets of plastic (not quite as easy).
  • Tortilla warmer (optional): Also optional but quite handy for keeping your tortillas soft and warm. That said, if you do not own a tortilla warmer (I actually don’t), you can just store the cooked tortillas in a bowl wrapped in a clean kitchen towel.
  • Medium (2-tablespoon) cookie scoop (optional): Pro tip!! A medium (2-tablespoon) cookie scoop is the perfect size to easily measure out the proper amount of dough to make standard (5-6 inch) tortillas. Highly recommend. That said, if you do not own a medium cook scoop, you can just use a spoon to eyeball (or weigh) the an approximately 2-tablespoon scoop of dough.

How To Make Corn Tortillas

How To Make Tortillas

How To Use A Tortilla Press

Tortilla Press

How To Make Corn Tortillas:

So here’s the thing about corn tortillas — they are quite easy to make, but it will take a bit of hands-on practice to learn how wet the dough should be, how to press the tortillas, and how quickly they will cook. So if this is your first time making corn tortillas, have a bit of patience with the process, and I promise that you will learn quickly as you go. And of course — the end result will be deliciously worth it! ♡  Here is the basic overview of the recipe instructions (full details in the recipe below):

  1. Mix the dough: First things first — mixing the dough! Pull out a big mixing bowl and briefly whisk the masa harina and salt together, then gradually stir in 1.5 cups of the hot water until an evenly-mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl (or you can knead it on a floured surface) until it’s smooth and forms a cohesive ball. But pay close attention to the texture — it should feel springy and firm, similar to the texture of Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
  2. Rest the dough. Cover the bowl with the dough with a damp kitchen towel (or paper towel) and let it rest for about 10 minutes.
  3. Portion the dough. Then use a medium cookie scoop (my preference!) or a spoon to scoop a 2-tablespoon ball of dough (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
  4. Press the dough balls. Place the dough ball between two pieces of plastic in the center of a tortilla press. (I use a ziplock bag; see notes below.)  Then gently press the dough ball until it forms a 4- to 5-inch flat tortilla. At this point, I recommend doing a quick texture-check of the tortilla. If it peels away easily from the plastic, it’s good to go! If it’s sticky and does not peel away, your dough is too wet, so I would recommend kneading a bit more flour into the batch of dough before scooping out more dough balls.
  5. Cook the tortilla. When your tortilla is ready to go, heat a non-stick skillet or comal over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign! Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.
  6. Repeat with the remaining tortillas. I recommend keeping the cycle going by cooking one tortilla while pressing the next dough ball at the same time. If you notice that the skillet begins to seem too hot as time goes on, just turn down the heat a bit.
  7. Serve. The tortillas will continue to soften a bit more as they sit in a stack in your tortilla warmer (or wrapped in a towel). So I recommend using the tortillas at the bottom of the stack first — they will be the softest. Serve however you would like and enjoy! :)

Homemade Corn Tortillas Recipe

Homemade Corn Tortillas FAQ:

Are corn tortillas gluten-free and vegan? Yes, this homemade corn tortilla recipe is gluten-free and vegan. But store-bought corn tortillas occasionally include gluten and/or lard, so be sure to always double-check the label.

How to make white, yellow or blue corn tortillas? Just purchase your desired color of masa harina — either white, yellow or blue.

How to reheat corn tortillas? Definitely do not microwave leftover corn tortillas (they will dry out and likely crack when folded) or try to reheat them in oil (they will get crispy). To reheat corn tortillas, either heat a non-stick skillet over medium-high heat, and then cook each tortilla for 15-30 seconds per side until warmed through. Or, if you have a gas burner, you can very carefully use tongs to place the tortillas one at a time directly over the flame. Then as soon as a tortilla start to brown, flip and cook it on the second side until browned, then remove from heat. (Keep an extremely close eye on the tortillas if cooking over a gas stove so that they do not burn.)  It’s important to always reheat corn tortillas one at a time, and immediately transfer them to a tortilla warmer or wrap in a clean kitchen towel to store until ready to serve.

How to store corn tortillas? I recommend wrapping leftover corn tortillas in plastic wrap, beeswrap, or storing them in a ziplock bag (with the excess air pressed out) in the refrigerator for up to 2-3 days. You want to avoid letting the tortillas dry out, so try to minimize excess air being trapped into whichever storage option you choose.

How many carbs in a corn tortilla? If you make 15 tortillas with this recipe, each corn tortilla will have approximately 12.5 grams of carbohydrates.

Corn vs flour tortillas — when to use each? Up to you! Flour tortillas are sturdier, and thus are traditionally used for burritos, fajitas, quesadillas, Tex-Mex tacos, Tex-Mex enchiladas, etc. Corn tortillas are traditionally used for Mexican tacos, Mexican enchiladas, flautas, chilaquiles, taquitos, corn tortilla chips, etc. But that said, nowadays many people use corn and flour tortillas interchangeably, so feel free to use them however you prefer.

Sweet Potato Black Bean Tacos with Homemade Corn Tortillas

Sweet Potato Tacos — recipe coming tomorrow!

Ways To Use Corn Tortillas:

Here are a few of my favorite ways to use corn tortillas!

  • Tacos: Load corn tortillas up with your favorite taco fillings.
  • Tostadas: Toast or fry the corn tortillas then serve them (flat) with your favorite toppings.
  • Enchiladas: Soak corn tortillas in red or green sauce, fill with your favorite enchilada fillings, then roll them up, top with extra sauce, and bake to make enchiladas.
  • Corn tortilla chips: Cut the corn tortillas into triangles, deep fry in oil (or bake), then sprinkle with salt.
  • Chilaquiles: Make corn tortilla chips (above), then cook in your favorite red or green sauce with eggs.
  • Nachos: Make corn tortilla chips (above), then load up with your favorite nacho cheese and toppings.
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Corn Tortillas

Homemade Corn Tortillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 36 reviews
  • Author: Ali
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 15 tortillas 1x

Description

This homemade corn tortillas recipe is easy to make with 3 ingredients and yields the most delicious, soft, foldable, and naturally gluten-free tortillas.


Ingredients

Scale

Instructions

  1. Mix the dough: In a large mixing bowl, briefly whisk together masa harina and salt.  Gradually add 1 1/2 cups hot water, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form.  Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball.  The dough’s texture should feel springy and firm, similar to Play-Doh.  If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour.  If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
  2. Rest the dough. Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
  3. Portion the dough. Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
  4. Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press. (I use a ziplock bag; see notes below.)  Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
  5. Cook the tortilla. Heat a non-stick skillet or comal over medium-high heat.  Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet.  Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.  The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign!  Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.
  6. Repeat with the remaining tortillas. I recommend keeping the cycle going by cooking one tortilla while pressing the next dough ball at the same time.  If you notice that the skillet begins to seem too hot, just turn down the heat a bit.
  7. Serve. The tortillas will continue to soften a bit more as they sit in a stack in your tortilla warmer (or wrapped in a towel). So I recommend using the tortillas at the bottom of the stack first — they will be the softest.  Serve however you would like and enjoy! See storage instructions below.


Notes

Ingredient amounts: The amount of hot water needed will vary depending on the brand/type of masa harina that you use.  I also recommend weighing the masa harina if you own a kitchen scale, versus using measuring cups, to be sure that you measure the accurate amount.

Plastic wrap instructions: I just use scissors to trim the top (zipper side) and sides away from a large ziplock freezer bag, so that it fit the size of my tortilla press. Alternately you can use beeswrap instead of a ziplock bag.

Peeling away the tortillas: The tortillas should be dry enough that they do not stick to the plastic when you gently peel it away.  If they do stick, I recommend kneading a bit more flour into your dough before rolling out more dough balls.

Storage instructions: When serving these corn tortillas during your meal, I recommend always, always keeping them wrapped in a kitchen towel or in a tortilla warmer until ready to eat and enjoy, so that they do not dry out.  Corn tortillas are definitely best served within a few hours of being made.  But any leftover tortillas can be wrapped in plastic wrap, beeswrap, or a ziplock bag and stored in the refrigerator for up to 2-3 days.

Stand mixer option: If you own a stand mixer, you can use a dough hook to knead the dough on medium-low speed for 3 minutes.

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63 comments on “Corn Tortillas”

  1. Hi, I haven’t tried this recipe yet, but I did a quick read through, I noticed on the reheat instructions that you say medium high heat for 15-30 minutes, did you mean to write seconds? Thanks, I love your recipes & share them with friends & family! Linley

  2. Probably you mean 15-30 seconds per side, not minutes, to reheat?

  3. These look amazing!! Thank you!

  4. These are so easy and taste so good. What took me so long to learn to make tortillas? Cut them in triangles and put them in the air fryer for your own homemade chips! I only had a bag of instant corn tamal masa but it doesn’t seem to matter, they came out great. Don’t wait to do these, you will not buy tortillas again.






  5. I’d love to hear a theory (or information, if you’ve tried it) on how well the *uncooked* dough balls might freeze and defrost, if we wanted to cook up the leftovers fresh versus reheating them. Thanks!

    • Cook them all and freeze them. Reheat in cast iron.

    • I think freezing the dough might degrade it. I’ve been really successful wrapping the dough and keeping it in the refrigerator for several days. Then make the balls.






  6. The flavor was amazing! But I need some advice; they fell apart when trying to fold them for tacos… help?






  7. These are so good! You’ll never want to buy the store corn tortillas again!






  8. Making tortillas is so easy and this recipe is spot on. Pretty much what it says on the package.

    BTW, “masa harina” means dough flour.






  9. Thank you for the recipe,i have been looking for a simple,easy and quick recipe and you have given it.I will definitely try it .. Thank you again

  10. Lovey,just one question,i live in DURBAN SOUTH AFRICA, We dont have masa,can i use Maize meal,its very fine.

  11. The tortilla press was a game-changer! We used our griddle, which allowed hubby to cook four at once while I rolled and flattened. I found the plastic bags to be a bit of a hindrance, actually, but others’ mileage may vary. On to flour tortillas next time!






  12. Can I use a rolling pin? Don’t have a press. Thanks






  13. These tortillas turned out great. They were a bit time consuming working on one tortilla at a time but worth the effort.






  14. Will NEVER eat store bought taco shells again! These were delicious with my fillings. My son had 6! Thank you so much for this recipe.






  15. If I’m only making 6 or so tortillas at a time, will this dough work well if I refrigerate or freeze it to make fresh tortillas later?

  16. These were amazing! I halved the recipe and they worked out great. I think, I’ve never done the kneading step before. We totally loved these and will definitely make again. No need for store bought now!






  17. These look great, thanks for posting this recipe!
    One small correction, though…
    “Masa harina: Which translates in Spanish to mean “corn flour,”…”
    The translation is wrong, “masa harina,” means, “flour dough”.
    “Masa” just means dough.
    Maybe you were thinking “maize”, which means , corn, perhaps?

  18. Very good.whethet it good for shrinking fibroids in the utres.






  19. These are easy and delicious – I’m hooked (I’ve made them twice in the last 3 days). Thanks, Ali!






  20. This recipe does not work, the ratio of masa Haring to water is wrong. I gradually mixed in less than1-1/4 cups of hot water and it was still so sticky I had to mix in almost 1/2 cup of flour and it still stuck to the plastic so bad when I pressed the tortillas that I just threw the flour ball away. I’ll try again and adjust the recipe.

    • I just made these tonight and the water to Masa ratio worked for me. I used the Maseca brand and on the bag they say 2 cups of masa to 1 1/2 cups water, the same as this recipe. I also found from experience if you press them too hard, they are too thin and will stick to the plastic.

      I just wished I had used my cast iron pan vs nonstick as they didn’t brown very well or puff up like last time. Still tasted good.






  21. I made these tortillas which were excellent.






  22. Simple and excellent.

    I used Maseca brand masa harina. It has a nice taste and texture.

    You will never buy store tortillas ever again!






  23. So easy and so good! I used these for some cauliflower tacos and they really kicked them up a notch. Delicious! Soft and pliable unlike the ones you buy at the grocery store. I followed Ali’s advice and put the dough inside a ziplock bag and flattened with a cast iron skillet.






  24. Hey everyone,
    I’m making this recipe for the second time and it turned out great last time. I’m just wondering if I were to make the dough a few hours before cooking the tortillas would they still turn out okay? and if so, how could I store dough until I cook it?
    thank you.

    • Hi, I’m sure to refrigerate would work fine but I would wrap the dough in plastic wrap or put in a ziplock bag to keep the dough from drying out. I would also get them out about 15-30 minutes to bring up to room temperature before pressing & cooking. Hope this helps!

  25. Awesome! Husband approved.
    I used a ziploc bag (cut down the sides so it opens like a book – easier to clean and reuse) with a little bit of oil smeared so the tortillas don’t stick. I also used a pie plate. Hold the rim of the pie plate, press down tilting the plate in a circular motion until desired size or thickness. Could use a pot/pan but I like to see my progress.






  26. Thank you for the tip about pressing them between a pan!! It worked awesome, now I probably won’t buy a tortilla press. The first time I made them I used a rolling pin and they were awful!! This time they came out perfect!!






  27. Thanks! Just wanted to comment that I love your name, gimmesomeoven!

  28. Perfect.

  29. Hi, I think I read something about cornmeal, I can only get hold of this, will it be ok to use? I have order the correct one but it is delayed ?

  30. Excellent!!! And so easy to make….beats buying package tortillas ny day. Thank you!!






  31. This was my 1st time ever making tortillas and these were easy and delicious. I used them for pork carnitas and they made them taste every authentic, not sure I can ever go back to store bought tortillas.






  32. The tortillas turned out PERFECTLY! So easy to make and they even puffed up like the real deal. So soft, tender, but sturdy enough to hold lots of fillings. Thanks, Ali! xo

  33. So good. Thank you for the great recipe.






  34. WOW..so simple..and they came out DELICIOUS!!!..My first time making them EVER!!…I used a tortilla press and a very hot stove top griddle..This is my new GO To recipe!!






  35. These were really good, but I did have regrets about using my cast iron skillets. I thought it would be better, but you were 100% correct about using non-stick. It didn’t stick to my cast iron but it did leave a residue that was a pain to clean without getting rid of my seasoning.






  36. I’ve read the comments and I’m perplexed. I made two batches of these for our gourmet group and not only did they not brown or puff up, I left them on the pan for close to five minutes and nothing. I threw them all away. So I’m not sure how these could have gone so wrong for me and turned out wonderfully for others? I followed the directions to the T!






  37. Hello Ali,
    I live in corn country and I’m a prepper type so I’m working on my ‘what ifs’ which would include corn tortillies. Tried ’em once or twice from the store and wasn’t the biggest fan. Well, your instructions and recipe here just happens to be my goto. Bookmarked and printed. This morning I tried my hand at it and guess what? NOT BAD at all! I used wax paper and a couple of small plates. Smushed the ball down and then mushed ’em on down and around by hand until they were just about right. Learned as I went along. My wife had sausage with hers and I had some leftover Boston Butt BBQ and I loaded mine up with that. Not bad at all! El perfecto as they say a little further south! Writing to say thanks to you 50 times!
    Your biggest fan in Alabam,
    Norm






  38. These are amazing! We really like tacos around here, and flour tortillas do weird things to my throat so we switched to corn. I decided I wanted to try to make my own just for fun, and the first time we had these my wife said she never wants store bought again. They’re so easy and quick and yummy! Thank you so much for the recipe!






  39. thanks… very good!

  40. Making these for homemade tortilla chips. The “raw” mix tastes very good. Letting it rest under a lightly damp cloth for a bit (30-60 mins). Have a good feeling about this. One of those I’m outta money but I have this in the house moments. Thanks for sharing. This is going to be great with my leftover salsa.






  41. What temperature should the hot water have? Boiling?
    Thank you!

  42. On one line you call it “masa marina”. Lol. I prefer hand spun corn tortillas with Central American thick standards although I was raised with the ones you make here. Good stuff!






  43. This worked out so well with my new tortilla press!






  44. Tortilla Press is not a one use item, I also use mine to press dough balls into rounds to make individual chicken pot pies. no rolling pin, uniform thickness, and perfectly round. no mess, no fuss

  45. The pro tip about the cookie cutter!! Store bought just doesn’t stand a chance.






  46. These came out PERFECT! 😋I unpacked my tortilla press a few days ago after a move and decided I *needed* to make fresh tortillas. I appreciate the step-by-step details and all of the tips. I tried the ziplock bag trick but found parchment easier to use. Even my picky 16 year old said “these are better than store bought!” lol 😜






  47. I am always trying to learn new things to cook and these sound so easy and rewarding. This could be my wife’s new favorite thing :) It is also sometimes difficult to find corn tortillas because flour ones are more popular and some stores do not keep ample stock. So this could be a serious win for us.
    One thing we battle with is stale taco shells, even right out of the box. Have you tried baking these into hard taco shells?

  48. I don’t know what I did wrong but they cracked when I tried to fill them.

  49. Thank you so very much for this recipe. I finally made my first corn tortillas this afternoon and thanks to your great directions, I nailed the dough the first time without adjusting either water or flour! I only made 1/2 the recipe and the only hitch was not having my pan hot enough to cook the first tortilla, and you warned me in the recipe to have it hot. My bad!

    I’ve been subscribed to your blog for several years and really enjoy your recipes. Keep up the great work!

  50. The dough came together nicely. I wonder what temperature you cook them on… I used an electric cooktop..plugged in. How do I know if they are cooked? I have them all warmed up and ready to eat… I think they are cooked. They did not turn dark in spots.. Maybe I didn’t cook long enough? Maybe I can cook them again?
    Thank you for your recipe and any tips.