This homemade corn tortilla recipe is simple with just three ingredients and yields soft, foldable, naturally gluten-free tortillas with delicious toasted corn flavor.
After mastering homemade flour tortillas, it’s time to make their naturally gluten-free counterpart: homemade corn tortillas.
These traditional Mexican-style tortillas require only masa harina, hot water and a pinch of salt. Freshly made, they’re soft, pliable and fold without cracking, making them perfect for tacos, enchiladas and more. Leftovers can be turned into chips, chilaquiles, nachos or taquitos.
Below you’ll find my go-to method for classic corn tortillas, along with tips for pressing without a tortilla press. If you plan to make them often, a press is a handy investment, but a flat-bottomed skillet or a rolling pin between two sheets of plastic also works.
Corn Tortillas Recipe | 1-Minute Video
Homemade Corn Tortilla Ingredients
These tortillas use three simple ingredients (amounts are listed in the recipe below):
- Masa harina: This is nixtamalized corn flour, different from cornmeal. Look for ingredients listing corn (maíz) and hydrated lime. Popular brands include Maseca and Bob’s Red Mill. Masa harina is typically found in the Latin American or flour section of grocery stores.
- Hot water: Amount may vary slightly depending on the brand of masa harina.
- Fine sea salt: A small amount enhances the corn flavor. If using table salt, reduce slightly.
Recommended equipment:
- Non-stick skillet, comal or griddle: A smooth, hot surface prevents sticking. A seasoned cast-iron skillet works well.
- Tortilla press (optional): Makes pressing quick and even, but you can press between plastic with a flat-bottomed skillet or roll between plastic if you don’t have one.
- Tortilla warmer (optional): Useful for keeping tortillas soft and warm; alternatively keep them wrapped in a clean kitchen towel.
- Medium (2-tablespoon) scoop (optional): A 2-tablespoon or medium cookie scoop yields consistent 5–6 inch tortillas. A spoon or scale also works.
How To Make Corn Tortillas
Corn tortillas are straightforward but require a bit of hands-on practice to perfect dough hydration, pressing and cooking time. Be patient on your first try — you’ll get the rhythm quickly. Here’s a concise overview; full instructions are below in the recipe block.
- Mix the dough: In a large bowl, whisk masa harina and salt briefly. Gradually add 1 1/2 cups hot water, stirring until a dough forms. Knead 2–3 minutes until smooth and cohesive. The dough should feel springy and firm, similar to Play-Doh. If sticky, add a few tablespoons more masa; if dry and crackly, add 1–2 tablespoons hot water.
- Rest the dough: Cover with a damp towel and let rest about 10 minutes.
- Portion the dough: Scoop roughly 2 tablespoons (35–40 g) of dough — about a golf-ball size — and roll into a smooth ball.
- Press the dough balls: Place a ball between two sheets of plastic and press to a 4–5 inch tortilla. If the tortilla sticks to the plastic, the dough is too wet; knead in a bit more masa.
- Cook the tortilla: Heat a non-stick skillet or comal over medium-high. Peel the tortilla from the plastic and cook 40–60 seconds per side, flipping when brown spots appear. The tortilla will likely bubble, which is normal. Transfer cooked tortillas to a tortilla warmer or wrap in a clean towel to keep them soft.
- Repeat: Continue pressing and cooking, cooking one tortilla while pressing the next. Reduce heat slightly if the pan gets too hot.
- Serve: Tortillas soften further as they rest in a stack. Use the bottom ones first — they’ll be the most pliable. Serve immediately for best texture.
Homemade Corn Tortillas FAQ
Are corn tortillas gluten-free and vegan? Yes — authentic masa harina tortillas are gluten-free and vegan. Some store-bought tortillas may include gluten or lard, so always check labels.
How to make white, yellow or blue tortillas? Choose the corresponding color of masa harina: white, yellow or blue.
How to reheat corn tortillas? Do not microwave (they can dry and crack) or reheat in oil (they become crispy). Heat tortillas individually in a hot non-stick skillet 15–30 seconds per side, or carefully warm them over a gas flame with tongs. Immediately keep warmed tortillas wrapped to retain moisture.
How to store corn tortillas? Cool slightly, then wrap leftovers in plastic wrap, beeswax wrap or a zip-top bag with excess air removed and refrigerate up to 2–3 days. Keep them sealed to prevent drying.
How many carbs in a corn tortilla? When this recipe makes 15 tortillas, each tortilla contains about 12.5 grams of carbohydrates.
Corn vs. flour tortillas — when to use each? Flour tortillas are sturdier and commonly used for burritos, quesadillas and Tex-Mex dishes. Corn tortillas are traditional for Mexican-style tacos, enchiladas, flautas, chilaquiles and chips. Both can be used interchangeably based on preference.
Ways To Use Corn Tortillas
Favorite uses for corn tortillas:
- Tacos: Fill with your preferred taco ingredients.
- Tostadas: Toast or fry and top flat with beans, salsa, vegetables and proteins.
- Enchiladas: Soak in sauce, fill, roll, top with sauce and bake.
- Corn tortilla chips: Cut tortillas into triangles and bake or fry, then season with salt.
- Chilaquiles: Fry or bake triangles, then simmer in red or green sauce and top with eggs or cheese.
- Nachos: Make chips from tortillas, then load with cheese and toppings.
Homemade Corn Tortillas
Equipment
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Masa Harina
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Tortilla Press (optional)
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Tortilla Warmer (optional)
Ingredients
- 2 cups (240 g) masa harina
- 1 1/2 to 1 2/3 cups hot water*
- 3/4 teaspoon fine sea salt
Instructions
- Mix the dough: In a large bowl, whisk masa harina and salt. Gradually add 1 1/2 cups hot water and stir until a dough forms. Knead 2–3 minutes until smooth and cohesive. The dough should be springy and firm. Adjust with a few tablespoons masa if sticky, or 1–2 tablespoons hot water if too dry.
- Rest the dough: Cover with a damp towel and let rest 10 minutes.
- Portion the dough: Use a spoon or a medium scoop to form 2-tablespoon balls (35–40 g) and roll them smooth.
- Press the dough balls: Place a ball between two pieces of plastic and press to a 4–5 inch tortilla.
- Cook the tortilla: Heat a non-stick skillet or comal over medium-high. Peel the tortilla from the plastic and cook 40–60 seconds per side, flipping when brown spots appear. Transfer cooked tortillas to a warmer or wrap in a towel to keep them soft.
- Repeat: Continue pressing and cooking, adjusting pan heat if needed.
- Serve: Use tortillas while warm. They soften further in a stack; serve the bottom ones first for best pliability.
Notes
Plastic wrap instructions: Trim a large zip-top bag to fit your press, or use beeswax wrap between the dough and press.
Peeling the tortillas: Tortillas should release from the plastic easily. If they stick, knead in a bit more masa before forming more balls.
Storage: Keep tortillas wrapped in a towel or in a warmer during serving to prevent drying. Leftovers can be wrapped in plastic or stored in a sealed bag in the refrigerator for 2–3 days.
Stand mixer option: Use a dough hook on medium-low for 3 minutes if preferred.
Additional Info
Did you make this?Share how it turned out in the comments below!