homemade corn tortillas
Corn Tortillas
Print Recipe
Homemade corn tortillas are a life-changer for all sorts of Mexican dishes. Think tacos, tostadas, enchiladas, burritos, corn chips with salsa . . . Don’t like Mexican food? No worries – warm homemade tortillas are good enough to be eaten on their own.
Servings Prep Time
16 tortillas 40 minutes
Cook Time
20 minutes
Servings Prep Time
16 tortillas 40 minutes
Cook Time
20 minutes
homemade corn tortillas
Corn Tortillas
Print Recipe
Homemade corn tortillas are a life-changer for all sorts of Mexican dishes. Think tacos, tostadas, enchiladas, burritos, corn chips with salsa . . . Don’t like Mexican food? No worries – warm homemade tortillas are good enough to be eaten on their own.
Servings Prep Time
16 tortillas 40 minutes
Cook Time
20 minutes
Servings Prep Time
16 tortillas 40 minutes
Cook Time
20 minutes
Ingredients
  • 2 cups masa harina
  • 1 cup warm water
  • 1/2 tsp. sea salt
Servings: tortillas
Instructions
  1. Mix flour and salt together. Add warm water and start kneading the dough with your hands. Since masa harina absorbs water slowly, you’ll need to knead the dough for at least 5 minutes. If, after kneading for a few minutes, the dough still seems dry and crumbly, add 2 Tbsp. warm water at a time and knead for a few minutes before adding any more. The finished dough should feel soft, slightly sticky, and smooth.
  2. Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
  3. Divide dough into about 16 balls, Place each ball between 2 sheets of parchment paper and roll it into a 4-inch round using a rolling pin, Keep each tortilla covered so they don’t dry out.
  4. Heat a dry cast iron griddle or large non-stick skillet over medium-high heat. Carefully place each tortillas into the dry pan and cook it until the tortilla changes color and slightly puffs up (under 1 minute). Then flip the tortilla and cook on the other side. The cooking time for each tortilla should be less than 2 minutes. If you keep the tortillas on the griller longer, they will become stiff.
  5. Keep the cooked tortillas warm (wrap them in a kitchen towel and place them in a low oven) as you cook the rest.
Recipe Notes

*Make sure you’re using masa harina and not just regular corn flour.