Easy Corn Tortillas
These easy corn tortillas are made with just two ingredients, masa harina and water, and come together in under 30 minutes. Soft, pliable, and faintly sweet from the nixtamalized corn, they deliver an authentic flavor and texture that store-bought tortillas simply can't match. Whether you're filling them for street tacos, enchiladas, or breakfast wraps, homemade is always worth it.
Equipment
- Large mixing bowl
- Tortilla press A heavy-bottomed skillet can be used instead
- Plastic wrap or zip-lock bag Cut into two flat sheets for pressing
- Cast iron skillet or comal For dry-cooking the tortillas over medium-high heat
- Clean kitchen towel or tortilla warmer For keeping cooked tortillas soft and warm
- Measuring cups and spoons
Ingredients
- 2 cups masa harina about 240g; use Maseca or similar brand — do not substitute with regular cornmeal
- 1/2 tsp fine salt about 3g
- 1 1/2 cups warm water about 355ml, around 100-110°F; plus up to 2 extra tablespoons as needed
Instructions
- Combine masa harina and salt in a large bowl, then pour in warm water and mix with your hands until a smooth, uniform dough forms with no dry streaks. The dough should feel like soft Play-Doh — if it cracks, add warm water 1 tablespoon at a time; if sticky, add a pinch of masa harina.
- Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest for 5-10 minutes to allow the masa to fully hydrate. This step prevents cracking when pressing.
- Divide the dough into 16 equal portions and roll each into a smooth ball about the size of a golf ball (roughly 1 to 1.25 inches). Keep unused dough covered with the damp towel to prevent drying.
- Cut a zip-lock bag along its seams to create two flat plastic sheets (about 10 inches square each), or use two pieces of plastic wrap. Place one sheet on the bottom plate of your tortilla press, ready for pressing.
- Place a dough ball in the center of the bottom plastic sheet, cover with the second sheet, and press firmly until the tortilla is about 6 inches in diameter and uniformly thin (roughly 1/16 inch). Carefully peel off the plastic and set aside; repeat with remaining balls.
- Heat a dry cast iron skillet or comal over medium-high heat for 2-3 minutes until very hot. Do not add any oil, butter, or cooking spray — corn tortillas are cooked completely dry.
- Lay one tortilla on the hot skillet and cook for 30-45 seconds per side, flipping twice total; on the final side the tortilla may puff slightly, which indicates good steam and a tender texture. Remove and stack immediately inside a folded kitchen towel to keep soft while you cook the rest.
- Serve tortillas warm straight from the towel. If any have cooled and stiffened, reheat on the dry skillet for 10-20 seconds per side, or wrap in a damp paper towel and microwave for 15 seconds.
Notes
- Always use masa harina (such as Maseca), not regular cornmeal — they are not interchangeable and only masa harina will produce authentic, pliable tortillas.
- Use warm water (around 100-110°F), not cold — warm water hydrates the masa much more effectively and creates a smoother dough.
- The dough is properly hydrated when it holds together without cracking and doesn't stick to your hands. Adjust with water or masa harina as needed.
- Never skip the 5-10 minute resting period — it allows the masa to fully absorb the water and makes pressing much easier.
- If you don't have a tortilla press, use a heavy flat-bottomed skillet: place the dough ball between two plastic sheets on a cutting board and press down firmly with your body weight.
- Always cook on a dry, oil-free skillet over medium-high heat. A properly preheated surface is key — a pan that isn't hot enough will produce pale, doughy tortillas.
- Stack cooked tortillas immediately in a folded kitchen towel or cloth tortilla warmer as you go; the trapped steam is what keeps them soft and flexible.
- For blue corn tortillas, substitute blue masa harina for a nuttier flavor and striking purple color. For green tortillas, blend fresh spinach into the warm water before mixing.
- Store cooled tortillas in an airtight bag at room temperature for up to 2 days, refrigerated for up to 1 week, or frozen (separated with parchment paper) for up to 3 months.
- To reheat, warm on a dry skillet for 20-30 seconds per side, or wrap a small stack in a damp paper towel and microwave for 30-45 seconds.
Nutrition
Serving: 1tortillaCalories: 58kcalCarbohydrates: 12gProtein: 1.5gFat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 74mgPotassium: 55mgFiber: 1.5gCalcium: 2mgIron: 6mg
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