Learn how to make corn tortillas with this 3-ingredient recipe. I've included instructions and tips for making tortillas with or without a tortilla press so that everyone can enjoy fresh, oil-free, gluten-free tortillas anytime.
Making homemade corn tortillas was a labor of love and necessity. After moving to Europe from Denver over a decade ago, it was a surprise that corn tortillas weren't readily available at the grocery store. The closest I could get was a mix of corn and wheat or an expensive visit to the expat store.
Now, I'm not one to forgo my love of all things taco or tostada - tempeh tacos, kidney bean tacos, white bean tostadas - I'm not missing out. So I sourced authentic masa harina and decided to make my own corn tortillas.
And here's the bonus with homemade tortillas - they taste better than any store-bought tortillas!
Table of Contents
🌽 What is Masa Harina
The essential ingredient in corn tortillas is masa harina. It's a traditional flour made from specially treated corn (maize) in Mexican dishes. Corn husks are soaked in water and calcium hydroxide (‘slack lime’). The kernels are removed from the husks, ground into a dough, dried, and ground into masa harina.
Masa harina is not the same as cornmeal or corn flour (cornstarch). Neither can be substituted for authentic masa harina for making corn tortillas.
Denise's Tip: Add a few tablespoons of masa harina to spicy plant-based chili. It's terrific!
⏲️ Step-by-Step Instructions
Step 1: Make masa dough by combining masa harina, salt, and water in a large bowl. Knead the dough, adding more water until it has a play dough texture.
Step 2: Roll the dough into a tube and slice it into 10 -14 equal pieces.
Step 3: Form balls of dough with your hands. Cover them with a damp towel.
Step 4: Place a tortilla ball in the center of the parchment-lined press.
Step 5: Put the second piece of parchment paper on top.
Step 6: Press the masa ball with the lid and lever of the tortilla press.
Step 7: Lift the press lid. Remove the top parchment paper.
Step 8: Fry the tortilla in an oil-free cast iron or non-stick skillet over medium heat for 1-2 minutes on each side. Wrap cooked tortillas in a clean kitchen towel to keep them warm.
🍽 How to Make Corn Tortillas Without a Press
Several options for making tortillas don't require a press, including experienced tortilla makers who press them with their hands. Here are my two favorites:
The Glass Dish Method
- After making the dough balls, place a piece of parchment paper over a flat surface like a cutting board.
- Add a masa ball and cover it with parchment paper.
- Press the dough into a thin tortilla using a glass pie plate or casserole dish (so you can see).
Use a Rolling Pin
Instead of using a glass dish, roll the balls into a flat, circular shape. Lay parchment paper over the top and bottom to prevent the dough from sticking.
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🔪 Pro Tips
- Test the dough by pressing a small ball of dough with your hands. If it's crumbly, add more water. You'll need more flour if the ball melts into a thin pile of goo. Don't be afraid to play with it the first time until you have the right consistency.
- A cast iron skillet isn't required. A non-stick or heavy-bottomed frying pan makes the perfect tortilla. The important part is starting with a dry, hot pan before adding the tortilla.
Parchment Paper Alternative
This is a little update, and it works brilliantly. Slip a plastic bag over the top of the press and use another to cover the bottom. This saves the need to cut pieces of parchment paper, and you can reuse the plastic sheets.
🌡️ Storage and Freezing
Store leftover fresh tortillas in an airtight container, in a sealed plastic bag, or stacked and wrapped in foil. Store them at room temperature for 2 days or in the refrigerator for 5.
To freeze tortillas, separate them with parchment paper or plastic wrap and slide the stack into a freezer-safe Ziploc bag. Freeze for 3 months.
🌮 Serving Suggestions
Fresh corn tortillas make delicious tacos, tostadas, enchiladas, or oil-free tortilla chips. Make a batch of lentil walnut taco meat or black refried beans with tortillas, easy cashew sour cream, and salsa fresca, and that's dinner set!
If you've stored tortillas, wrap them in foil and reheat them in the oven. Add them directly to the oven rack for crispy tostada shells. Watch them closely as they warm quickly.
Cut them into triangles or strips and crisp them in the oven or air fryer to make oil-free tortilla chips. Great with mango salsa, avocado guasacaca, or creamy black bean dip.
Taco Shell Tip: To make crunchy, oil-free taco shells, fold fresh tortillas over the racks in the oven and heat them.
💭 Frequently Asked Questions
Authentic masa harina flour is naturally gluten-free. Most top brands have it on the label and you should always check. Some gluten-free ingredients can be processed near glutenous ingredients, so they aren't labeled as such.
Depending on where you live, masa harina may be available in your grocery store. Look for it wherever there is a good selection of Mexican foods. The most common global brand is Maseca, which I use (the one with the big yellow and green letters). Other favorites include Bob’s Red Mill or Gold Mine.
Masa harina and corn tortillas (unless they contain other ingredients) are naturally vegan.
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👩🏻🍳 Recipe
How to Make Corn Tortillas
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Ingredients
- 2 cups masa harina - see notes
- 1 ½ cups lukewarm water
- ½ teaspoon salt
Instructions
- Combine 2 cups of masa harina and ½ teaspoon salt in a medium mixing bowl.
- Stir in 1 cup of warm water. Using your hands, start kneading the dough. Add the rest of the warm water. Test the dough by making a small ball and pressing it. If it crumbles, you need more water. If the ball melts with extra water, add more masa harina.
- Roll the dough into a tube, then cut it into 12-18 pieces, depending on how large you want the tortillas. I made 16 that are about 4 inches across.
- Form balls about the size of a large walnut. Cover the balls with a cloth to keep them moist.
- Cut two pieces of parchment paper to cover the bottom of the tortilla press and the top of the dough ball. Alternatively, place a plastic bag over the top plate of the press and lay another over the bottom.
- Place a dough ball in the center of the tortilla press, lay the parchment paper over the top, and press. (If using plastic, you don't need parchment paper).
- If you don't have a tortilla press, roll the dough between parchment or plastic or use a glass pie plate or casserole dish to make a flat tortilla.
- Preheat a cast iron or non-stick skillet over medium heat. When it's hot, add a tortilla. Let it cook for 1-2 minutes, checking for a few brown spots. Flip and cook on the second side for another 1-2 minutes. Repeat with the rest of the tortillas.
- Transfer each fresh tortilla to a plate and cover or wrap it in a dry cloth. Stack the tortillas as you cook them to keep them warm.
Notes
- Look for authentic masa harina - corn flour or cornmeal won't work for this recipe. However, this recipe works for white, yellow, or blue masa harina.
- Store masa harina in a cool, dry place. I usually add it to an airtight container or put the bag in a sealed bag. This keeps it fresh for next time.
- Store corn tortillas in an airtight container, sealed plastic bag, or foil. They last 2 days at room temperature or 5 days in the refrigerator.
- To freeze tortillas, separate them with parchment paper and place them in a freezer bag. Freeze for 3 months.
- For soft tortillas, wrap them in foil and reheat them in the oven. Add tortillas directly to a heated oven rack for crispy tortillas or tostadas.
- or crispy taco shells, fold tortillas over the slots in the oven rack and heat them for a few minutes.
- Nutritional information is based on 2 tortillas and a yield of 12 tortillas in total (6 servings).
Nutrition
Nutritional information is an estimation only.
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Michelle
those look delicious. The best ones I ever had were made by a little Mexican lady at the cafe at Chichen Itza. Hot off her griddle, so delicious! I've been trying for years to replicate them. by the way, no press, just her hands; they were thicker, but oh so good.
Denise
I've had really good handmade tortillas (one reason I was inspired to try this). Alas, there aren't any where I live now and making your own is just SO much better than store bought 🙂
Anya
I have always wanted to make my own tortillas. The ones at the store have so much added to them. I LOVE your recipe ♥️
Denise
I am so excited you found this recipe - learning to make my own tortillas has been a serious game-changer for me. Like you, I couldn't find any good tortillas and making your own is really easy and fun too :).
Paul Sujan
I have tried this in my home but seems like I am having difficulty adjusting the salt. Can you share any tips to apply salt perfectly?
Denise
Good question. I've adjusted the salt a bit as I've been making. If you are sensitive to salt, I'd cut it out entirely. It's there for the seasoning. One trick you might try if you are finding the tortillas a bit bland it so add just a pinch of garlic or onion powder (just a pinch). That might help accentuate the taste without adding too much salt. Let me know if that helps. If not, I'm always full of new ideas 🙂