Homemade corn tortillas are naturally gluten-free and made with just two simple ingredients. The resulting warm tortillas are light, fluffy, and full of authentic masa flavor.
Tacos make everyone happy but nothing elevates taco night quite like homemade corn tortillas. Light, pillowy and fragrant, they are truly worth the added time required to prepare.
Making homemade corn tortillas is really easy and only requires three simple ingredients: masa harina corn flour, salt and warm water. That’s it. No additives or unusual ingredients – just pure, corn flavor.
Where can I purchase masa harina corn flour?
You can purchase masa harina online, in large grocery stores or any international/hispanic market.
Once the corn tortilla ingredients have been combined, you want to bring the dough together with your hands so that all of the flour has been incorporated evenly with the warm water.
Finding a tortilla press is easy. The one I’m using was given to me as a gift but you can purchase this high quality, popular tortilla press online.
The best way to prevent sticking is to line the tortilla press with wax paper or plastic wrap.
When pressing the tortillas, be careful not to press too hard as you don’t want your tortilla dough to be super thin.
To cook the tortillas, simply heat over a skillet until warmed through, about 90 seconds per side.
As you’re cooking the tortillas, keep them warm in a towel until you’re ready to enjoy.
When the tortillas are ready, you can top them with any of your favorite taco fillings. Here are a few of our favorite taco meat recipes:
Slow Cooker Tacos al Pastor
Caribbean Shrimp Tacos with Mango Salsa
Slow Cooker Salsa Verde Chicken Tacos
Baked Fish Tacos with Mango Salsa
If you wish, you can also gently fry the tortillas in a little oil before serving for a more decadent flavor but personally, I don’t think you need it.
How far in advance can you prepare corn tortillas?
You can prepare the dough up to 3 hours in advance. Store in the refrigerator topped with a damp towel to keep the dough moist. Press and cook the corn tortillas right before serving.
Your tacos are waiting.
Homemade Corn Tortillas
- 2 cups masa harina
- ½ teaspoon salt
- 1 ½ cups warm water
- Whisk together masa flour with salt in a large bowl. Slowly pour in the warm water and mix with your hands until it forms a dough. If the mixture seems dry, add a little more warm water. You'll know it's perfect when it all comes together off the sides of the bowl.
- To form the balls, pinch off a small amount of the dough, about 2 tablespoons worth, and roll into a ball.
- Prepare the tortilla press by lining it with wax paper or plastic wrap. Place the tortilla ball in the center then gently press to form tortilla.
- Heat over a warm skillet, about 90 seconds per side, flipping once. There's no need to oil the skillet but you may if you wish. Keep tortillas warm inside a towel until you're finished making all the tortillas. Serve warm.