Fresh homemade corn tortillas have this wonderful chewy bite with just the right crispy edge that instantly elevates your taco nights from everyday to memorable. And believe me, they’re not just delicious – they’re so simple to make with only three ingredients, including water. I love using a classic tortilla press for shaping them. It’s an inexpensive little gadget that speeds up the process and a lot of fun to use. But don’t stress if you don’t have one, a sturdy glass baking dish or pie plate and a bit of determination will get you there just fine.

And hey, tortillas aren’t just for tacos! Think about rolling them up for hearty chicken or beef enchiladas, crisping them for tasty tostadas, layering them in casseroles, stirring into chicken tortilla soup, or even turning them into your own crunchy tortilla chips. The possibilities are endless, and having homemade tortillas on hand makes every Mexican-inspired dish taste extra special.

What You’ll Need To Make Homemade Corn Tortillas

• Masa Harina: This is a finely ground corn flour, specially treated so it’s easier to digest and perfect for making tortillas. Masa harina means “dough flour” because it’s made by drying corn, soaking it in lime water, then grinding it into flour. You’ll usually find it in the Latin or international aisle at most big grocery stores. It’s important not to confuse it with cornmeal or instant polenta—those won’t work right here.
• Salt: A little seasoning goes a long way in bringing out the flavor of the tortillas, so don’t skip the salt! Without it, the tortillas will taste pretty flat.
• Warm Water: This softens the masa harina and lets you form a dough that’s soft and stretchy, but not sticky.
• Check the printable recipe below for exact amounts.

Step-by-Step Instructions

Step 1: Make the Dough

Start by mixing the masa harina and salt together in a medium bowl.

Pour in 1½ cups of warm water.

Use a wooden spoon to mix everything until the water is fully absorbed. Then, start kneading with your hands. If needed, add more water—just a few tablespoons at a time—until the dough comes together into a smooth, soft ball. It should feel like Play-Doh or soft cookie dough, not sticky. If your dough feels sticky, sprinkle in a little more masa harina until it’s manageable.

Step 2: Roll the Dough Into Balls

Divide the dough into about 15 small balls, each roughly the size of a golf ball (about 1½ ounces). Roll each between your palms to get a smooth surface. These will make tortillas about 5 to 6 inches across. Cover the balls with a clean, damp cloth to keep them from drying out while you work.

Step 3: Press the Tortillas

If you have a tortilla press, here’s a handy hack: cut a gallon-size ziplock bag in half along the sides and bottom. Trim the pieces so they fit the top and bottom of your press with just a little extra. This plastic barrier stops the dough from sticking and makes it easy to lift the pressed tortilla off without tearing.

Place one ball of dough in the center of the press, then slowly lower the lid and press down with firm but gentle pressure. Don’t push so hard your tortilla turns paper-thin, and don’t fret if the first few need a little practice. You’ll get the feel for the right amount of pressure quickly.

No press? No problem! Just use the same ziplock bag setup and press the dough between two sheets of plastic with the bottom of a glass baking dish or pie plate. A little back-and-forth shimmying motion works wonders here.

After flattening each tortilla, carefully transfer it onto a baking sheet lined with parchment paper. Spread them out in a single layer. Layer parchment sheets between batches so they don’t stick together as you finish. To keep the tortillas from drying out while you work, lay a damp kitchen towel over the uncovered ones. Or, if you prefer, you can skip this and cook each tortilla right after pressing.

Step 4: Cook the Tortillas

Preheat a medium griddle or cast-iron skillet over medium-high heat until it’s nice and hot. Place 1 or 2 tortillas on the dry pan, depending on size, and cook for about 60 to 90 seconds.

Flip the tortillas using a spatula and cook on the other side for another 60 to 90 seconds, or until they develop a lovely golden color and some cracks appear. If you’re brave, you can even flip them with your fingers—just watch out for the heat! You might notice little air pockets puffing up—don’t worry, they’ll flatten as the tortillas cool.

Once cooked, stack the tortillas on a plate and wrap them in a clean kitchen towel to keep warm and steamy while you cook the rest. This steaming step keeps them soft and pliable, perfect for rolling and folding.

Frequently Asked Questions

Can corn tortillas be made ahead of time?

Absolutely! You can make the dough a day ahead and keep it covered on the counter. Cooked tortillas taste best fresh but will keep in the fridge for up to 4 days in an airtight container. Just warm them for a few seconds in a hot skillet before serving to soften them back up.

Can corn tortillas be frozen?

Yes! Wrap your dough tightly in plastic wrap and pop it in a freezer bag to freeze for up to 3 months. When you’re ready, thaw it on the counter for a few hours. You can also freeze cooked tortillas individually wrapped and they’ll keep well up to 3 months. Warm gently before enjoying.

Can I make tortillas without a tortilla press?

Definitely! While a press helps speed things along and makes uniformly thin tortillas, it’s not a must-have. Just press your dough balls between two plastic sheets using a baking dish or pie plate, applying firm, even pressure to get them nice and thin.

How do I stop corn tortillas from tearing when making enchiladas or tacos?

Corn tortillas can be a little delicate. To keep them from cracking, I like to brush each tortilla lightly with oil on both sides. Then, stack them, cover with a damp paper towel, and warm in the microwave for about 60 to 90 seconds. This softens them up and makes rolling or folding much easier.